Banquet Sous Chef

International House Berkeley; Berkeley (CA); On-site; USD 54,000 - 56,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Retirement contributions

Paid time off

Professional development support

Life insurance

Disability insurance

Job summary

International House Berkeley in Berkeley, CA seeks an experienced Banquet Chef to lead planning, production, and delivery for all events on-site. Reporting to the Executive Chef, you will manage BEOs, menus, staffing, and ensure on-time, on-budget service with high quality.

This hands-on role emphasizes leadership in a fast-paced, multicultural kitchen environment. Ideal candidates have a culinary degree, 3–5 years of progressive experience, strong English communication, and a proven ability to

Qualifications

• A culinary degree or equivalent professional training is required.
• Minimum of 3–5 years of progressive culinary experience is required.
• Strong verbal and written communication in the English language, demonstrates active listening, flexibility, critical thinking, and the ability to multi‑task and ensure effective time management.
• Demonstrated experience in preparing international cuisines and accommodating diverse dietary needs (vegetarian, vegan, halal, kosher, gluten‑free, etc.).
• Strong knowledge of food safety standards, kitchen management, and inventory control.
• Intermediate computer skills.
• Experience managing and motivating a diverse kitchen staff.
• Excellent organizational, communication, and leadership skills.
• Commitment to the values of diversity, equity, inclusion, and intercultural understanding.
• Ability to lead in a unionized environment.
• Must be able to work in person in Berkeley, CA.
• Schedule flexibility to work some evenings, weekends, and holidays

Responsibilities

• Provide food preparation and execution for small- to large-scale events
• Prepare, revise, and manage Banquet Event Orders (BEOs)
• Translate BEOs into prep lists, production schedules, and station assignments
• Place orders, receive deliveries, and verify quality and pricing
• Manage inventory, minimize waste, and help meet food cost targets
• Develop menus, portions, and recipe specifications
• Deliver top‑notch service to ensure consistent food delivery, timing, and presentation
• Enforce HACCP, sanitation, and food safety standards in all areas
• Maintain proper labeling, rotation, and storage practices
• Manage allergen protocols and communicate allergy information appropriately
• Ensure equipment is clean, maintained, and used safely; report repair promptly
• Inspect all food for quality, seasoning, and temperature before it leaves the kitchen
• Ensure all food safety requirements are adhered to consistently
• Supervise, mentor, and train kitchen staff, fostering a positive, collaborative, and inclusive work environment
• Support staff development through training in culinary techniques, safety practices, and customer service
• Create and manage staffing schedules
• Brief staff on upcoming events
• Proactively and productively collaborate with events staff to ensure successful events
• Foster a positive, respectful, and accountable kitchen culture
• Other duties as assigned.

Skills

Banquet events

Kitchen leadership

Menu development

Allergen management

HACCP knowledge

Inventory control

English communication

Team motivation

Union awareness

Scheduling

Education

A culinary degree or equivalent professional training

Job description

ABOUT INTERNATIONAL HOUSE

International House (I-House) at UC Berkeley is a 501(c)(3) nonprofit organization dedicated to fostering intercultural respect, lifelong friendships, and leadership skills for a more just and peaceful world. Founded in 1930, I-House hosts over 600 undergraduate, graduate, and postdoctoral students from more than 80 countries each year.

In addition to serving as a residential community, I-House offers intercultural programs through the Robertson Resident Life and Intercultural Development Office (RIO), and provides hospitality services including Edmonds' café, a globally inspired dining hall, and full-service event and catering operations.

As I-House approaches its centennial, it continues to broaden global perspectives and promote inclusion. We are committed to hiring individuals from diverse backgrounds and creating an environment where differences are celebrated. We welcome applicants of all races, ethnicities, gender identities, sexual orientations, ages, religions, abilities, parental statuses, and experiences.

POSITION OVERVIEW

Reporting to the Executive Chef, this role leads the planning, production, and delivery for all banquets, conferences, and events held at I-House. This position is ideal for a passionate, hands‑on leader who thrives in environments where they can manage and oversee banquet events are on time, on budget, and meet I‑House standards.

This position uses leadership and judgment skills as an experienced food service professional who is able to identify and resolve quality assurance issues effectively. This role also creates, inspects, and audits dining unit meal services for menu quality, consistency, adherence to food safety guidelines, production safety, and food cost accuracy. This role is ideal for a team player who can act as a player‑coach in a fast‑paced and multicultural cuisine kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Production and Service

• Provide food preparation and execution for small- to large-scale events
• Prepare, revise, and manage Banquet Event Orders (BEOs)
• Translate BEOs into prep lists, production schedules, and station assignments
• Place orders, receive deliveries, and verify quality and pricing
• Manage inventory, minimize waste, and help meet food cost targets
• Develop menus, portions, and recipe specifications
• Deliver top‑notch service to ensure consistent food delivery, timing, and presentation

Food Safety and Compliance

• Enforce HACCP, sanitation, and food safety standards in all areas
• Maintain proper labeling, rotation, and storage practices
• Manage allergen protocols and communicate allergy information appropriately
• Ensure equipment is clean, maintained, and used safely; report repair promptly
• Inspect all food for quality, seasoning, and temperature before it leaves the kitchen
• Ensure all food safety requirements are adhered to consistently

Leadership & Strategy

• Supervise, mentor, and train kitchen staff, fostering a positive, collaborative, and inclusive work environment
• Support staff development through training in culinary techniques, safety practices, and customer service
• Create and manage staffing schedules
• Brief staff on upcoming events
• Proactively and productively collaborate with events staff to ensure successful events
• Foster a positive, respectful, and accountable kitchen culture

Other duties as assigned.

REQUIRED QUALIFICATIONS

• A culinary degree or equivalent professional training is required.
• Minimum of 3–5 years of progressive culinary experience is required.
• Strong verbal and written communication in the English language, demonstrates active listening, flexibility, critical thinking, and the ability to multi‑task and ensure effective time management.
• Demonstrated experience in preparing international cuisines and accommodating diverse dietary needs (vegetarian, vegan, halal, kosher, gluten‑free, etc.).
• Strong knowledge of food safety standards, kitchen management, and inventory control.
• Intermediate computer skills.
• Experience managing and motivating a diverse kitchen staff.
• Excellent organizational, communication, and leadership skills.
• Commitment to the values of diversity, equity, inclusion, and intercultural understanding.
• Ability to lead in a unionized environment.
• Must be able to work in person in Berkeley, CA.
• Schedule flexibility to work some evenings, weekends, and holidays

PREFERRED QUALIFICATIONS

• Prior events experience

Working Conditions

• This role requires work on some evenings, weekends, and holidays.
• This is a fast‑paced kitchen and dining environment with extended periods of standing, up to 6 to 8 hours.
• Ability to lift 25-30 pounds on a regular basis when cooking.

COMPENSATION AND BENEFITS

• FLSA Status: Non‑exempt (paid hourly), full‑time (40-50 hours per week)
• Pay range: $39 - $40.50 paid hourly, eligible for overtime
• Pay is commensurate with experience and qualifications
• Benefits: I-House offers a robust and competitive benefits package for employees, including medical, dental, and vision coverage, retirement contributions, paid time off, and professional development support. In addition, life insurance, short‑and long‑term disability, access to a Flexible Spending Account (FSA), commuter benefits, and an Employee Assistance Program (EAP).
• Retirement: Eligible employees may participate in our 403(b)-retirement plan. I-House offers a 100% employer match on employee contributions up to 5% of eligible compensation and an additional employer non‑elective contribution for eligible employees, in accordance with the terms of the plan.
• Time‑off: Paid vacation totaling 18 days of accrual in the first year (with accrual increasing after 5 years), paid sick time, 14 paid holidays, and generous family leave and accommodations.
• Location: This role requires on‑site presence and engagement with staff, leadership, and stakeholders. No remote work options are available for this role.

International House is an equal‑opportunity employer. We strongly encourage applications from women, people of color, bilingual and bicultural individuals, and members of the lesbian, gay, bisexual, and transgender communities. Applicants shall not be discriminated against because of race, religion, sex, national origin, ethnicity, age, disability, political affiliation, sexual orientation, gender identity, color, marital status, or medical condition.

The above is intended to describe the general content and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.