Banquet Culinary Lead: Create Exceptional Menus

Plazahotelelpaso; Philadelphia, Northern (Philadelphia County, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive wages

Medical, Dental and Vision Insurance

Paid Time Off

401k Company Match

Daily Pay

Life Insurance

Telus Health access

Travel Discounts

Transit and Parking benefits

Professional Development

Job summary

HHM Hotels is seeking a Banquet Sous Chef to lead the banquet kitchen team, develop creative menus, and ensure high guest satisfaction for events. The role requires managing staff, costs, inventory, and safety compliance in a fast-paced catering environment.

Qualified candidates typically hold a culinary degree and have several years of banquet production supervisory experience, with strong leadership and organizational skills to maintain brand standards.

Qualifications

• Minimum four years’ banquet production experience with supervisory responsibilities.
• Culinary degree preferred.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand standards and HHM values.
• Supervise production and preparation of food for banquet functions per BEOs.
• Requisition and order food and other products to meet BEO specifications.
• Create recipes for banquet and catered events and train staff to produce them accurately.
• Maintain budgeted food cost and manages staffing to meet guest satisfaction and labor cost targets.
• Maintain inventory control and ensure safe food storage and safety compliance.
• Ensure kitchen cleanliness and that staff hold required certifications and training.
• Follow safety guidelines and MSDS/OSHA standards; perform other duties as requested.

Education

Culinary degree

Job description

HHM Hotels is seeking a Banquet Sous Chef to lead the banquet kitchen team, develop creative menus, and ensure high guest satisfaction for events. The role requires managing staff, costs, inventory, and safety compliance in a fast-paced catering environment.

Qualified candidates typically hold a culinary degree and have several years of banquet production supervisory experience, with strong leadership and organizational skills to maintain brand standards.