Banquet & Catering Sous Chef — Lead High-Volume Kitchen

Delaware North; Nashua (NH); On-site; USD 61,000 - 83,000; Full time

Benefits offered by this job

Health insurance

401k match

Bonus

Paid vacation

Parental leave

Tuition reimbursement

Friends & family discounts

Job summary

Delaware North at The Sheraton Nashua invites a full-time Sous Chef to lead high-volume kitchen operations, ensuring exceptional food quality and guest satisfaction.

You will oversee banquet and catering functions from small meetings to events up to 500 guests, manage production schedules, inventory, and labor, and collaborate with Sales, Banquets, and Operations to exceed guest expectations while upholding food safety standards.

Qualifications

• 3+ years in large production kitchen with supervision.
• Strong skills in high-volume cooking and food presentation.
• Ability to lead, coach, and motivate a diverse team.
• Knowledge of cost control, ordering, and inventory practices.

Responsibilities

• Lead planning, execution, and oversight of banquet and catering functions.
• Coordinate production schedules, staffing, and culinary logistics for multiple events.
• Manage food ordering, inventory, and purchasing to meet cost targets.
• Work with Sales, Banquets, and Operations to review event orders and forecast needs.
• Supervise culinary teams during event setup, service, and breakdown.
• Monitor labor deployment and kitchen efficiency during high-volume periods.
• Maintain recipe, portion, and presentation standards across all outlets.

Skills

High-volume cooking

Team leadership

Food safety & sanitation

Menu costing & inventory

Education

ServSafe certification

Food Safety Handler certification

Training for Intervention Procedures certification

Tools

Microsoft Word

Excel

Job description

Delaware North at The Sheraton Nashua invites a full-time Sous Chef to lead high-volume kitchen operations, ensuring exceptional food quality and guest satisfaction.

You will oversee banquet and catering functions from small meetings to events up to 500 guests, manage production schedules, inventory, and labor, and collaborate with Sales, Banquets, and Operations to exceed guest expectations while upholding food safety standards.