Banquet Sous Chef

GetHired, Inc.; Canonsburg (Washington County); On-site; USD 54,000 - 72,000; Full time

Benefits offered by this job

401(k) with match

Medical, Dental & Vision Insurance

Paid Time Off (PTO)

Paid Holidays

Free UFC Gym Membership (Pittsburgh)

Team Member Travel Perks & Discounts

Job summary

Hilton Garden Inn Pittsburgh/Southpointe in Canonsburg is seeking a Banquet Sous Chef to join our culinary team. You will work closely with the Executive Banquet Chef to lead banquet food production for weddings, corporate events, and other gatherings in our 20,000 square feet of flexible space.

This hands-on leadership role requires a strong background in high‑volume banquet operations, team coaching, and delivering high‑quality, beautifully presented dishes under tight timelines.

Qualifications

• Minimum of 3 years of professional culinary experience, ideally in a hotel, resort, country club, convention center, restaurant, or high-volume banquet operation.
• Previous banquet or high-volume culinary experience preferred.
• Previous supervisory or lead cook experience preferred.
• Strong knowledge of food preparation, cooking techniques, banquet production, and presentation.
• Ability to work effectively in a fast-paced, high-volume kitchen environment.
• Strong communication, organization, leadership, and problem-solving skills.
• Ability to read and execute banquet event orders accurately.
• Knowledge of food safety and sanitation standards.
• ServSafe certification or equivalent food safety certification preferred.

Responsibilities

• Assist the Executive Banquet Chef with the planning, preparation, and execution of all banquet food service.
• Lead the banquet culinary team during food preparation and event service, providing direction and hands-on support.
• Review banquet event orders (BEOs) and ensure culinary requirements, special requests, dietary needs, guest counts, and timing are properly communicated and executed.
• Prepare and execute plated dinners, buffets, food stations, hors d'oeuvres, receptions, and other banquet offerings.
• Ensure food is prepared, presented, and served according to established recipes, quality standards, and specifications.
• Organize daily food preparation and production based on event schedules, guest counts, and business levels.
• Assist the Executive Banquet Chef with banquet menu planning and development.
• Assign daily tasks and responsibilities to banquet culinary team members based on event needs.
• Train, coach, and support culinary team members to ensure proper preparation techniques, quality standards, and sanitation practices.
• Monitor food quality, portion sizes, product usage, and waste to support food cost goals.
• Assist with inventory, receiving, proper food storage, and product rotation.
• Work closely with banquet operations and other hotel departments to ensure smooth event execution.
• Communicate effectively with the culinary and banquet teams regarding event timing, menu changes, special requests, and last-minute adjustments.
• Maintain a clean, organized, and safe kitchen and food preparation environment.
• Ensure compliance with hotel policies, health department regulations, food safety standards, and sanitation procedures.
• Remain hands-on during banquet preparation and service and step into any culinary position necessary to support the team.

Skills

Culinary leadership

Banquet production

Team supervision

Food safety

High-volume kitchen

Communication

Problem-solving

Tools

ServSafe

Job description

The Hilton Garden InnPittsburgh/Southpointe, a premier venue located in Canonsburg, is looking for aBanquet Sous Chef to join their team. Our property hosts corporate meetings,intimate gatherings, and extraordinary weddings in our 20,000 square feet offlexible event space.

The Banquet Sous Chef will workclosely with the Executive Banquet Chef to oversee and execute banquet foodproduction for weddings, corporate events, conferences, social gatherings, andother special events. This is a hands‑on culinary leadership position forsomeone who enjoys working in a fast-paced environment, leading a team, andtaking pride in delivering high-quality food and exceptional banquetexperiences.

Key Responsibilities

• Assist the Executive Banquet Chef with the planning,preparation, and execution of all banquet food service.
• Lead the banquet culinary team during foodpreparation and event service, providing direction and hands-on support.
• Review banquet event orders (BEOs) and ensureculinary requirements, special requests, dietary needs, guest counts, andtiming are properly communicated and executed.
• Prepare and execute plated dinners, buffets, foodstations, hors d'oeuvres, receptions, and other banquet offerings.
• Ensure food is prepared, presented, and servedaccording to established recipes, quality standards, and specifications.
• Organize daily food preparation and production basedon event schedules, guest counts, and business levels.
• Assist the Executive Banquet Chef with banquet menuplanning and development.
• Assign daily tasks and responsibilities to banquetculinary team members based on event needs.
• Train, coach, and support culinary team members toensure proper preparation techniques, quality standards, and sanitationpractices.
• Monitor food quality, portion sizes, product usage,and waste to support food cost goals.
• Assist with inventory, receiving, proper foodstorage, and product rotation.
• Work closely with banquet operations and other hoteldepartments to ensure smooth event execution.
• Communicate effectively with the culinary and banquetteams regarding event timing, menu changes, special requests, andlast-minute adjustments.
• Maintain a clean, organized, and safe kitchen andfood preparation environment.
• Ensure compliance with hotel policies, healthdepartment regulations, food safety standards, and sanitation procedures.
• Remain hands-on during banquet preparation andservice and step into any culinary position necessary to support the team.

Qualifications

• Minimum of 3 years of professional culinaryexperience, preferably in a hotel, resort, country club, conventioncenter, restaurant, or high-volume banquet operation.
• Previous banquet or high-volume culinary experiencepreferred.
• Previous supervisory or lead cook experiencepreferred.
• Strong knowledge of food preparation, cookingtechniques, banquet production, and presentation.
• Ability to work effectively in a fast-paced,high-volume kitchen environment.
• Strong communication, organization, leadership, andproblem-solving skills.
• Ability to read and execute banquet event ordersaccurately.
• Knowledge of food safety and sanitation standards.
• Ability to work as part of a team and providedirection to other culinary team members.
• Ability to work flexible hours, including evenings,weekends, and holidays based on business and event needs.
• ServSafe certification or equivalent food safetycertification preferred.

Benefits

We offer a competitive benefitspackage including:

• 401(k) with match
• Medical, Dental & Vision Insurance
• Paid Time Off (PTO)
• Paid Holidays
• Free UFC Gym Membership (Pittsburgh locations)
• Team Member Travel Perks & Discounts

Hilton is ranked #1 on Fortune'sBest Companies to Work For in the U.S. list, offering exclusive global TeamMember travel perks and discounts. This property is locally ownedand operated by Piatt Hotel Group, an established, family-owned managementgroup with a portfolio of newly constructed, renovated, and well-maintainedproperties across Western Pennsylvania. A career with Piatt Hotel Groupoffers opportunities for new responsibility, career advancement, and continuouslearning for Team Members at every level.

Equal Opportunity Employer