Banquet Sous Chef

Myers Park Country Club; Charlotte (NC); On-site; USD 55,000 - 65,000; Full time

Job summary

Myers Park Country Club is seeking a passionate Banquet Sous Chef to join their culinary team. The ideal candidate will assist the Executive Sous Chef in creating exceptional dining experiences for banquets and special events. With flexible hours and a focus on teamwork, this position requires a culinary degree and strong leadership skills.

Qualifications

• 3 years in a food preparation position required.
• Knowledge of food handling and preparation principles.

Responsibilities

• Supervises kitchen staff in daily food preparations.
• Collaborates on menu development and inventory management.
• Takes charge of the kitchen in absence of head chefs.

Skills

Leadership

Food Preparation

Menu Development

Time Management

Education

Degree from post-secondary culinary arts program

Job description

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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!

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.
  
  

After filling out your application, we ask for just 5 more minutes of your time to complete this Predictive Index behavioral assessment. What this allows us to do is better understand your needs as an employee.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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