Banquet Sous Chef

Highgate Hotels, LP; Fort Worth (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading hospitality management company is seeking a Banquet Sous Chef for their Fort Worth property. This role involves assisting the Banquet Chef in daily culinary operations, managing staff, and ensuring high standards in food service. The ideal candidate will have significant culinary experience and strong leadership abilities.

Qualifications

• Minimum 4 years of related experience, or 2 years with culinary degree.
• Knowledge of F&B prep, health regulations, and liquor laws.

Responsibilities

• Assist Banquet Chef in achieving budget goals.
• Manage culinary staff including training and performance reviews.
• Ensure compliance with food safety and sanitation standards.

Skills

Communication

Problem Solving

Multitasking

Education

Culinary Degree

Job description

Banquet Sous Chef

Requisition ID	2025-65702
Category	Culinary
Job Location	US-TX-Fort Worth
Property	The Crescent Hotel Fort Worth

Compensation Type

Yearly

Company Overview

Highgate Hotels is a leading real estate investment and hospitality management company, recognized as an industry innovator. With a strong presence in major U.S. cities and expanding internationally, Highgate manages a diverse portfolio of hotels and resorts, utilizing industry-leading revenue management tools to maximize asset value. Corporate offices are located in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

Position Overview

The Sous Chef assists in the daily operations of the culinary team, ensuring high standards and smooth meal services. They inspire and lead the culinary staff, oversee operations, and proactively resolve issues to maintain excellence.

Responsibilities

• Assist Banquet Chef in achieving budget goals (labor and food costs).
• Manage culinary staff including training, counseling, and performance reviews.
• Promote a strong understanding of company culture.
• Ensure compliance with food safety and sanitation standards.
• Stay updated on culinary trends.
• Support recruitment and retention of passionate culinary team members.
• Contribute to menu development and update recipes and training manuals.
• Conduct culinary team 1-on-1s.
• Oversee food production and recipe standards.
• Maintain quality standards and address defects promptly.
• Provide operational support as needed.
• Perform other duties as assigned.

Qualifications

• Minimum 4 years of related experience, or 2 years with culinary degree.
• Knowledge of F&B prep, health regulations, and liquor laws.
• Ability to lift up to 50 pounds.
• Effective verbal and written communication skills.
• Ability to multitask and prioritize.
• Problem-solving skills, including anticipation and prevention.