Banquet Sous Chef

The Crescent Hotel, Fort Worth; Fort Worth (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading hotel in Fort Worth is seeking a passionate Banquet Sous Chef to assist in culinary operations. The ideal candidate will inspire a team, ensure high-quality meal services, and maintain compliance with health regulations. Join us to elevate guest satisfaction through exceptional culinary experiences.

Qualifications

• At least 4 years of related experience or culinary graduate with 2+ years in a hotel.
• Knowledge of F&B preparation, health regulations, and liquor laws.

Responsibilities

• Assist Banquet Chef in managing culinary staff and budget goals.
• Ensure compliance with food handling and sanitation standards.
• Support menu development and oversee food production.

Skills

Effective verbal communication

Problem solving

Multitasking

Education

Culinary degree

Job description

Join to apply for the Banquet Sous Chef role at The Crescent Hotel, Fort Worth

Get AI-powered advice on this job and more exclusive features.

Overview

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. The Sous Chef will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, support the staff where needed, and anticipate and resolve potential issues proactively.

Responsibilities

1. Assist Banquet Chef in meeting or exceeding budgeted goals (labor and food costs).
2. Assist Banquet Chef with management of all culinary staff (training, counseling, disciplining, performance reviews).
3. Inspire and establish a consistent understanding of company core culture.
4. Ensure compliance with all standards, laws, regulations, and food handling/sanitation standards.
5. Maintain knowledge of current culinary trends.
6. Assist in recruiting and retaining a passionate culinary team committed to guest satisfaction.
7. Support menu development initiatives.
8. Update recipes, checklists, and training manuals regularly.
9. Conduct culinary team 1x1 meetings.
10. Oversee food production ensuring recipe standards are met consistently.
11. Maintain quality standards and address defects promptly.
12. Provide operational support across all areas as needed.
13. Perform other duties as assigned by the supervisor.

Qualifications

1. At least 4 years of related experience or a culinary graduate with 2+ years in a hotel or related field.
2. Knowledge of F&B preparation, health regulations, and liquor laws.
3. Ability to lift up to 50 pounds and perform physical tasks.
4. Effective verbal and written communication skills.
5. Ability to multitask, prioritize, and solve problems efficiently.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Customer Service
• Industry: Restaurants