Banquet Exec Sous Chef: Lead High-Volume Events

The Polo Club; Boca Raton (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

The Polo Club in Boca Raton is seeking an experienced Banquet Executive Sous Chef to lead daily culinary operations for banquets, private events, and member functions. You will plan, staff, prep, and execute high-volume events, review BEOs, and coordinate with F&B leadership to ensure flawless service.

Responsibilities include managing kitchen staffing, training staff, ensuring food safety, maintaining quality, and controlling costs while delivering exceptional member experiences.

Qualifications

• Degree in Culinary Arts from an accredited college or equivalent.
• Minimum five years in a culinary department within high-end venues.
• Excellent leadership, communication, and banquet planning skills.

Responsibilities

• Plan and execute high-quality culinary operations for banquets and events.
• Review BEOs, timelines, guest counts, and dietary requirements to ensure proper execution.
• Develop production plans, prep lists, and staffing schedules for events.
• Supervise culinary staff, monitor quality, safety, and presentation.
• Coordinate with Executive Chef and F&B leadership for seamless event service.

Skills

Leadership

Event coordination

Staff management

Banquet operations

Time management

Education

Degree in Culinary Arts

Tools

Microsoft Word

Inventory software

Payroll systems

Order processing systems

Job description

The Polo Club in Boca Raton is seeking an experienced Banquet Executive Sous Chef to lead daily culinary operations for banquets, private events, and member functions. You will plan, staff, prep, and execute high-volume events, review BEOs, and coordinate with F&B leadership to ensure flawless service.

Responsibilities include managing kitchen staffing, training staff, ensuring food safety, maintaining quality, and controlling costs while delivering exceptional member experiences.