Banquet Sous Chef

Eagle Oaks Golf & Country Club; Farmingdale (NJ); On-site; USD 55,000 - 65,000; Full time

Job summary

A leading country club in New Jersey is seeking a Full-Time Banquet Sous Chef to oversee food production for various events. The ideal candidate will lead the kitchen staff, manage food quality, and ensure adherence to safety practices. This role offers a competitive salary and the opportunity to work in a dynamic environment with a focus on member satisfaction.

Qualifications

• Minimum of five years of experience in kitchen operations.
• Food safety certification required.

Responsibilities

• Lead and supervise kitchen staff for banquet and catering events.
• Manage food production and menu planning.
• Adhere to financial budgets for banquet functions.

Skills

Leadership

Communication

Food Safety

Education

Culinary Arts Degree

Job description

We are currently seeking an enthusiastic and dedicated Full-Time Banquet Sous Chef to join our exceptional team.

Position Overview

Reporting directly to the Executive Banquet Chef, the Banquet Sous Chef will oversee food production for banquet functions, member events, and private parties. The role involves scheduling and supervising staff, managing production with BEOs, food cost, and inventory. Our club hosts numerous events year-round, including weddings, mitzvahs, and member celebrations such as Mother’s Day, Easter, and Family BBQs.

Responsibilities

1. Lead, train, and supervise kitchen staff responsible for banquet, catering, private, and membership events.
2. Conduct daily pre-service team huddles and weekly meetings to address questions, provide training, and share updates.
3. Participate in weekly leadership meetings to collaborate on banquet and catering updates.
4. Manage food production, including menu planning, creating special items, budgeting, and overseeing preparation and execution.
5. Adhere to financial budgets for banquet functions and labor, taking corrective actions as needed.
6. Set up plating lines and ensure food quality standards are met.
7. Prepare and interpret Banquet Event Orders (BEOs).
8. Assist in relieving the Executive Banquet Chef when necessary.
9. Perform other related tasks as assigned.

Requirements

1. Leadership skills to train and coach department employees.
2. Professional conduct and appearance.
3. Strong interpersonal, written, and oral communication skills.
4. Degree from a post-secondary culinary arts program.
5. Minimum of five years of experience in kitchen operations, food preparation, and execution.
6. Food safety certification.
7. Knowledge of and adherence to food safety practices, including emergency procedures.
8. Ability to work in hot, humid, and noisy environments.
9. Physical ability to stand, walk, climb, stoop, kneel, bend, reach, and lift up to 50 pounds for extended periods.

Additional Details

• Employment Type: Full Time
• Experience: 3-5 years
• Salary: $55,000 - $65,000 annually
• Bonus/Commission: Yes
• Seniority Level: Mid-Senior level
• Job Function: Management and Manufacturing
• Industries: Food and Beverage Services, Restaurants