Banquet Sous Chef

Northwood Hospitality LLC; Charlotte (NC); On-site; USD 45,000 - 65,000; Full time

Job summary

Northwood Hospitality LLC is seeking a Sous Chef to assist the Executive Chef in daily kitchen operations at their Charlotte location. The role entails overseeing kitchen staff and ensuring the quality and safety of food, while participating in menu development and inventory management. Ideal candidates should possess strong culinary skills and experience in a fast-paced environment.

Benefits

Competitive salary

Benefits package

Opportunities for growth and development

Qualifications

• Proven experience in a high-volume kitchen.
• Strong knowledge of various cuisines.
• Ability to lead and manage a kitchen team.

Responsibilities

• Assist Executive Chef in daily operations and menu development.
• Manage kitchen staff, ensuring quality and consistency.
• Maintain a clean, safe, and organized kitchen.

Skills

Culinary skills

Leadership

Organizational skills

Time management

Food safety practices

Education

Experience as Sous Chef or similar role

Job description

Job Description

Job Description

Sous Chef Salaried

Department: Culinary

Reports To: Executive Chef

Northwood Overview

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

Job Overview:

The Sous Chef is responsible for assisting the Executive Chef in the daily operations of the kitchen. This role involves managing kitchen staff, ensuring food quality and consistency, and maintaining a clean and safe kitchen environment. The Sous Chef will also assist in menu development, cost control, and inventory management.

Responsibilities and Duties:

Assists the Executive Chef in developing and maintaining menu items

Oversees daily kitchen operations, including food preparation, cooking, and plating

Manages kitchen staff, including hiring, training, scheduling, and performance evaluations

Ensures food quality, consistency, and presentation meet restaurant standards

Maintains a clean and organized kitchen environment, adhering to food safety and sanitation regulations

Assists with inventory control, ordering, and cost management

Collaborates with the front-of-house team to ensure smooth service

Participates in menu planning and development

Assists with recipe development and testing

Education & Experience:

Proven experience as a Sous Chef or similar role in a high-volume kitchen

Strong culinary skills and knowledge of various cuisines

Ability to manage and lead a kitchen team

Excellent organizational and time management skills

Strong attention to detail and food safety practices

Ability to work under pressure in a fast-paced environment

Perks & Benefits

Northwood offers competitive salary, benefits package, and opportunities for growth and development.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Source: Northwood Hospitality