Banquet Sous Chef

Myers Park Country Club; Charlotte (NC); On-site; USD 45,000 - 65,000; Full time

Job summary

Myers Park Country Club is seeking a passionate Banquet Sous Chef to enhance our culinary team. This role involves supervising kitchen staff, ensuring high-quality food preparation, and collaborating on menu development for special events. Ideal candidates will have a culinary degree and a strong background in food preparation and kitchen operations.

Qualifications

• Three years in a food preparation position required.
• Familiarity with kitchen equipment is essential.
• Ability to supervise kitchen staff effectively.

Responsibilities

• Supervise kitchen staff in daily food preparation.
• Collaborate on menu development and execute high-end meals.
• Take charge of the kitchen in the absence of the Executive Chef.

Skills

Supervision

Food Preparation

Quality Control

Menu Development

Education

Degree from post-secondary culinary arts program

Tools

Kitchen Equipment

Job description

2415 Roswell Avenue, Charlotte, NC 28209 Charlotte, North Carolina

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.