Banquet Sous Chef

Charlotte Regional Visitors Authority; Charlotte (NC); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Banquet Sous Chef to lead food production for high-profile events. This role involves overseeing kitchen staff, managing food procurement, and ensuring exceptional presentation of dishes. With a focus on teamwork and communication, you'll play a crucial part in delivering memorable experiences at major venues. If you have a passion for culinary arts and a knack for creativity, this opportunity offers a vibrant environment where your skills can shine and contribute to the community's economic growth.

Benefits

Education Reimbursement

Comprehensive Health Benefits

Retirement Plans

Training and Development Opportunities

Culture of Employee Engagement and Diversity

Qualifications

• 3-5 years of experience in banquet or catering environments.
• Strong understanding of food safety and sanitation standards.

Responsibilities

• Oversees food production and directs kitchen staff during events.
• Ensures food cost percentages align with forecasted budgets.
• Participates in developing event menus for catering.

Skills

Food Safety Standards

Teamwork

Communication Skills

Creative Food Presentation

Multitasking

Education

High School Diploma or GED

5-10 years of relevant experience

Job description

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Who We Are

The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing, and venue management expertise, the CRVA leads efforts to maximize the region’s economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte, and Visitor Info Centers.

Job Summary

The Banquet Sous Chef is responsible for all food and beverage procurement required for catering events. Organizes the food production list and oversees the production of food for all banquets held at the Charlotte Convention Center and NASCAR Hall of Fame.

• Supports Banquet Chef by communicating with subordinate supervisors and staff about department objectives and effective completion methods.
• Ensures food cost percentages are aligned with forecasted budgets.
• Attends catering planning meetings to provide input and understand event menu expectations.
• Assists in purchasing food and catering supplies necessary for each event.
• Inspects received food to ensure proper quantity and quality.
• Involved in developing food presentation concepts and ensures proper presentation of all food.
• Participates in developing event menus for catering sales staff.
• Manages communication between Banquet and Kitchen staff during events.
• Oversees food production by directing kitchen staff involved in food preparation.
• Responsible for hands-on training of culinary staff.
• Ensures proper handling, rotation, and inventory of products.
• Collaborates with Concessions to develop daily specials for Buon Cibo outlet.
• Works with Stewarding Department to improve staffing efficiency.
• Performs other duties as required.

Consistently delivers excellent customer service, models accountability, and lives the CRVA Service Philosophy to create memorable experiences.

Champions CRVA’s mission, vision, and values, and adheres to organizational policies and procedures.

Scope of Responsibility

• Has budget responsibilities related to labor and food costs in catering operations.
• Accesses confidential data periodically, including financial and company records, customer quotes, and strategic plans.

Supervisory Responsibility

• Supervises up to fifty part-time and three full-time employees in the kitchen.
• Performs responsibilities in accordance with policies and laws, including training, scheduling, performance appraisal, budgeting, and problem resolution.

Knowledge and Skill Requirements

• Strong understanding of food safety and sanitation standards.
• 3-5 years of experience as a Cook in banquet or catering environments, or similar roles.
• Ability to work efficiently in fast-paced, multitask environments.
• Excellent teamwork and communication skills.
• Creative mindset with a passion for food and presentation.

Education and Experience

• High school diploma or GED; 5-10 years of relevant experience in high-volume banquet or equivalent training.

Physical Demands

• Regularly lift and move up to 50 pounds.
• Requires close vision; frequently sit, stand, walk, handle objects, and communicate.
• Moderate noise level in the work environment.

Travel Required

• No travel required.

What We Offer

• Education reimbursement
• Comprehensive health benefits
• Retirement plans
• Training and development opportunities
• Culture of employee engagement and diversity

To perform this role successfully, individuals must be able to perform each essential duty satisfactorily. Reasonable accommodations may be provided for individuals with disabilities.

We value diversity and inclusion, encouraging candidates from all backgrounds to apply.