Banquet Sous Chef

Sage Hospitality Group; Philadelphia (Philadelphia County); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Banquet Sous Chef to lead culinary excellence at events. This role involves coordinating food production, supervising kitchen staff, and ensuring high standards of food safety and presentation. The ideal candidate will have a knack for creativity and a commitment to using local ingredients, enhancing the dining experience in a vibrant city setting. Join a dynamic team dedicated to delivering unforgettable culinary experiences while fostering personal relationships with local suppliers. If you thrive in a fast-paced environment and have a passion for hospitality, this opportunity is perfect for you.

Qualifications

• Requires thorough knowledge of the catering and food profession.
• Knowledge of policies and procedures for effective decision-making.

Responsibilities

• Supervise daily food production for catered events.
• Monitor kitchen maintenance and sanitation standards.

Skills

Catering Knowledge

Food Safety Standards

Supervisory Skills

Communication Skills

Education

Post-High School Education

Job description

Join to apply for the Banquet Sous Chef role at Sage Hospitality Group

1 month ago Be among the first 25 applicants

Join to apply for the Banquet Sous Chef role at Sage Hospitality Group

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

Every aspect of Urban Farmer Philadelphia is thoughtfully tailored to the people who live, work and visit this Northeast city —from the look and feel of the restaurant to the locally-sourced offerings served. The specific local personality is the driving force behind all creative and culinary details, giving it a style unique to Philadelphia. Urban Farmer’s menu emphasizes sustainable local ingredients, and authentic, straightforward preparations. Our rustic pantry is stocked with house-made, preserved and pickled local produce which offers a homespun counterpoint to the refined ambiance. Our chefs build personal relationships with local farms, ranches and fisheries, bringing a taste of their dedication to the table and reaffirming the direct connection between land and plate. Beverage offerings reflect the variety of Pennsylvania beer selections, cocktails made with local craft spirits and an extensive wine program highlighting regional vineyards. Situated in the heart of Philadelphia, Urban Farmer Philadelphia is the modern farm-to-table concept introduced by Sage Restaurant Concept, Urban Farmer is committed to sustaining the region we live and eat in. Come taste Philadelphia’s Modern steakhouse.

Atop The Logan and amidst the splendid, the bar that Philadelphians crave. Nine floors above Philadelphia, a city chic lounge beckons with its unhindered panoramic vantage point, city-sophisticated crowd, and urbane attitude. Assembly Rooftop Bar looks down on Logan Square, with vast views of the Benjamin Franklin Parkway all the way to the Philadelphia Museum of Art. Our sexy rooftop setting high above Philadelphia pours a list of bubbly cocktails, plus a wealth of champagnes and sparkling wines by the glass and by the bottle.

Our associates understand the needs and wants of our guests and can address them without hesitation. They create a personalized experience for each person who visits and support one another in doing so. If you have a passion for pleasing others, a get it done mentality, and are looking for an opportunity to make a difference every day by enriching the lives of others, Urban Farmer Restaurant & Assembly Rooftop Lounge may be for you.

Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Position reports to the Executive Chef.

• Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise banquet kitchen employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  
  
  

Education/Formal Training

One or two years of post-high school education

Experience

One or two years of post-high school education

Knowledge/Skills

• Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and written communication skills.
• Must have moderate hearing -to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate speech communication skills to be able to communicate with staff.
• Must have moderate comprehension and literacy to read and understand all BEO's
  
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting/Pushing/Pulling/Carrying All these functions are essential because of the heavy production associated with Banquets. Items include food, small equipment, 75% of the time.
• Bending does become necessary when using the lower oven for cooking, 5-10 times a day.
• Full range of mobility and the ability to travel 30-50 feet on a regular basis, throughout the day.
• Standing usually during preparation or plate -up to one hour at a time, usually 3-5 times a day.
• No climbing required.
• No driving required.
  
  
  

Environment

Inside 95% of full shift

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

Referrals increase your chances of interviewing at Sage Hospitality Group by 2x

Sign in to set job alerts for “Banquet Chef” roles.

Philadelphia, PA $18.00-$18.00 1 month ago

Restaurant Chef - Sports & Social - Philadelphia

Restaurant Chef - Sports & Social - Philadelphia

Ardmore, PA $78,750.00-$87,250.00 13 hours ago

Folsom, PA $78,750.00-$87,250.00 13 hours ago

Jenkintown, PA $78,750.00-$87,250.00 20 hours ago

Dresher, PA $78,750.00-$87,250.00 13 hours ago

King of Prussia, PA $78,750.00-$87,250.00 13 hours ago

Philadelphia, PA $23.00-$23.00 1 month ago

Floating Chef Manager (Corporate Food Services) - NJ

West Chester, PA $78,750.00-$87,250.00 13 hours ago

King of Prussia, PA $21.00-$22.50 3 days ago

Wilmington, DE $78,750.00-$87,250.00 13 hours ago

Willow Grove, PA $45,000.00-$60,000.00 1 month ago

Floating Chef Manager (Corporate Food Services) - NJ

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.