Banquet Sous Chef

Myers Park Country Club; Charlotte (NC); On-site; USD 45,000 - 60,000; Full time

Job summary

Myers Park Country Club is seeking a passionate Banquet Sous Chef to join our culinary team in Charlotte, NC. This role involves collaborating with skilled chefs to create exceptional dining experiences for events, ensuring quality and consistency in food preparation and service.

The ideal candidate will have a culinary degree, at least three years of food preparation experience, and a proven ability to lead kitchen staff. Enjoy dynamic working conditions and flexibility in scheduling.

Qualifications

• A degree from post-secondary culinary arts program.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.

Responsibilities

• Prepares and supervises kitchen staff in daily meal preparation.
• Ensure consistency and quality in food execution.
• Collaborates on menu development.

Skills

Leadership

Culinary expertise

Inventory management

Sanitation practices

Cooking techniques

Education

Post-secondary culinary arts program

Tools

Kitchen equipment

Job description

MPCC is looking for a passionate Banquet Sous Chef to join our culinary team! You'll work alongside a skilled crew while assisting the Executive Sous Chef in creating exceptional dining experiences for banquets, special events, and club functions. We're looking for someone with flexible availability who thrives in a dynamic environment, enjoys leading a team, and takes pride in delivering top-quality cuisine. If you’re passionate about food, teamwork, and unforgettable events—this is the role for you!

Requirements

• Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials, ensuring cooking methods, garnishing, and portioning follow club standards.
• Ensure consistency and quality in hot food execution, including proper cooking techniques and plating standards.
• Collaborates on menu development by refining hot entrée selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus.
• Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production.
• Conducts daily raw cost tracking to ensure all items are accounted for.
• Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team.
• Assists in the supervision and training of employees while managing proper staffing for maximum productivity while controlling food and payroll costs for profitability.
• Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events.
• Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions.
• Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment and enforces and follows proper sanitation and hygiene practices.
• Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef.
• Communicates with dining service staff during daily line-ups and expedites food orders during peak service hours.
• Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories while supporting food procurement, receiving, storage, and issuing processes.
• Oversees buffet presentations and inspects mise en place before service to maintain quality standards.
• Reports all member and guest complaints to the chef and assists in resolving issues.

Qualifications/Education

• A degree from post-secondary culinary arts program.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in a hot, humid and noisy environment.