Banquet Culinary Lead: High-Volume Events

East Bank Club; Chicago (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

401(k) with company match

Profit sharing

Holiday Bonus

Paid Parental Leave

Health insurance

Employee discounts

Job summary

East Bank Club is seeking an experienced Banquet Sous Chef to oversee culinary operations for banquets from planning through service and breakdown. You will partner with the Executive Chef and banquet leadership to deliver consistent food quality, presentation, and member service.

The role requires at least five years of banquet sous chef or supervisory experience, a culinary degree or equivalent, and strong leadership, cost-control, and food-safety skills.

Qualifications

• Minimum five years of banquet sous chef or culinary supervisor experience in high-volume settings.
• Culinary degree or equivalent experience is required.
• Strong culinary skills and knowledge of diverse cooking techniques and banquet production.
• Experience with purchasing, receiving, inventory management, and cost control.

Responsibilities

• Open and close banquet kitchens and service areas according to club guidelines.
• Plan, organize, and oversee culinary preparation and execution for events.
• Collaborate on menus with chefs and banquet leadership and coordinate with FOH and other departments.
• Prepare food to recipe and presentation standards and monitor quality during service.
• Direct cooks, prep, receiving, and dishwashing staff; expedite service as needed.
• Ensure health department requirements for food safety and sanitation are met.
• Manage inventory, purchasing, and food costs within budget; reduce waste.
• Coordinate with front-of-house managers to optimize member experience.
• Relieve chefs during absences and support other kitchen operations.

Skills

Banquet operations leadership

Food safety

Staff supervision

Budget control

Education

Culinary degree or equivalent

Job description

East Bank Club is seeking an experienced Banquet Sous Chef to oversee culinary operations for banquets from planning through service and breakdown. You will partner with the Executive Chef and banquet leadership to deliver consistent food quality, presentation, and member service.

The role requires at least five years of banquet sous chef or supervisory experience, a culinary degree or equivalent, and strong leadership, cost-control, and food-safety skills.