Banquet Sous Chef

Skirball Cultural Center; Los Angeles (CA); On-site; USD 70,000; Full time

Job summary

An established industry player is seeking a skilled Banquet Sous Chef to lead culinary operations at their vibrant venue. In this dynamic role, you will manage banquet events, ensuring exceptional food quality and presentation while overseeing back-of-house staff. Your expertise in food preparation and strong leadership skills will be crucial in creating memorable dining experiences. This position offers a unique opportunity to work in a collaborative environment where your culinary talents will shine. If you are passionate about hospitality and ready to take the next step in your career, this is the perfect role for you.

Qualifications

• 1-3 years of experience in a banquet kitchen environment.
• Ability to manage a large kitchen team effectively.

Responsibilities

• Oversee culinary operations for all banquet events.
• Train and supervise kitchen staff on techniques and organization.

Skills

Culinary Operations Management

Food Preparation Techniques

Communication Skills

Leadership Skills

Mathematical Skills

Kashrut Observance

Event Management Navigation

Physical Stamina

Education

Manager’s ServSafe Certificate

Tools

Ungerboeck

Job description

3 days ago Be among the first 25 applicants

The Skirball Cultural Center seeks a capable Banquet Sous Chef. Reporting to the Executive Chef, this position is responsible for the execution of all banquet events and for managing back-of-house staff during certain a la carte services, functioning as a liaison between the frontline kitchen staff, the Executive Chef, and the front of house management team.

Starting salary: $70,000 per year

Responsibilities

• Plan, oversee, and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets
• Lead the Banquet Kitchen Team in food preparation and presentation during all events.
• Assign detailed preparation and specific duties lists to auxiliary banquet kitchen staff for upcoming events
• Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO)
• Oversee and aid in production and execution of menu items.
• Monitor the receipt, storage, and rotation of food (complying with health department regulations), including coverage, labeling, dating, and placing items in proper containers for kitchen service
• Supervise, aid, and inspect daily cleaning procedures of kitchen, walk-in, and freezers
• Help train and supervise kitchen employees on proper techniques, plating, and organization; evaluate employees’ performance, give guidance, and discipline as necessary; create and maintain schedules; ensure employees punch in and out at the correct times
• Maintain food and labor costs as budgeted
• Assist in creating new seasonal menu items in coordination with the Executive Sous Chef and Executive Chef
• Maintain effective communications with the Executive Sous Chef and Executive Chef concerning food production; maintain consistent communication with banquet cooks
• Continue self-education of hospitality industry using available tools such as internet, industry magazines, and books
  
  

Qualifications, Experience, And Attributes

• Current Manager’s ServSafe Certificate
• Ability to navigate through event management websites such as Ungerboeck
• Working knowledge of kashrut observance and Kosher products
• Working knowledge of methods, materials, and practices of volume food preparation and of sanitary methods used in food preparation and kitchen maintenance
• Experience calculating figures and performing mathematical functions to meet business needs
• Physical ability to lift and carry heavy products and equipment and to stand and walk most of the working day
• Excellent oral and written communication skills and the ability to communicate production needs to key personnel so they understand expectations and parameters
• Managerial and leadership skills to manage a large team in a commercial kitchen
• Ability to work a flexible schedule, including evenings and weekends
• Preferred: fluency in Spanish
  
  

Employment Type: Full Time

Years Experience: 1 - 3 years

Bonus/Commission: No

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services and Restaurants

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