Banqueting Sous Chef

Cherryred; Sutton Coldfield; On-site; GBP 60,000 - 80,000; Full time

Job summary

A prestigious hotel in Sutton Coldfield is seeking a talented Banqueting Sous Chef to lead the banqueting kitchen team. You will support the Head Banqueting Chef in delivering exceptional cuisine for various events, ensure quality and consistency of dishes, and manage the kitchen staff. This is a unique opportunity to join a well-established property known for its high-end service. Experience in a similar role and a focus on hygiene standards are essential for success.

Benefits

Competitive salary

Service charge

Benefits

Qualifications

• Experience in leading a kitchen team, especially in banqueting.
• Ability to maintain high standards of hygiene and food safety.
• Skills in training and developing junior kitchen staff.

Responsibilities

• Support the Head Banqueting Chef in daily kitchen operations.
• Oversee the preparation and execution of banqueting menus.
• Ensure timely delivery and quality of dishes for events.
• Manage kitchen stock and minimize waste.

Job description

Job Title: Banqueting Sous Chef

Location: Sutton Coldfield

Job Type: Full-Time, Permanent

Salary: Competitive + Service Charge + Benefits

Join the Culinary Team at a Prestigious Hotel in Sutton Coldfield

We are currently seeking a talented and motivated Banqueting Sous Chef to join the brigade at our luxury hotel in Sutton Coldfield. This is a unique opportunity to be part of a well-established, high‑end property known for its elegant weddings, conferences, private events, and flawless banqueting service.

Working closely with the Executive Chef and Head Banqueting Chef, you will help lead the banqueting kitchen team in delivering exceptional cuisine for events ranging from intimate gatherings to large-scale functions.

Key Responsibilities

• Support the Head Banqueting Chef in day‑to‑day kitchen operations
• Oversee the preparation and execution of all banqueting menus and service
• Ensure consistency, quality, and timely delivery of all dishes for events
• Supervise, train, and develop junior kitchen staff
• Manage kitchen stock, ordering, and minimise waste
• Maintain strict hygiene, food safety, and health & safety standards