Banquet Sous Chef

Plazahotelelpaso; Philadelphia, Northern (Philadelphia County, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive wages

Medical, Dental and Vision Insurance

Paid Time Off

401k Company Match

Daily Pay

Life Insurance

Telus Health access

Travel Discounts

Transit and Parking benefits

Professional Development

Job summary

HHM Hotels is seeking a Banquet Sous Chef to lead the banquet kitchen team, develop creative menus, and ensure high guest satisfaction for events. The role requires managing staff, costs, inventory, and safety compliance in a fast-paced catering environment.

Qualified candidates typically hold a culinary degree and have several years of banquet production supervisory experience, with strong leadership and organizational skills to maintain brand standards.

Qualifications

• Minimum four years’ banquet production experience with supervisory responsibilities.
• Culinary degree preferred.

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform to brand standards and HHM values.
• Supervise production and preparation of food for banquet functions per BEOs.
• Requisition and order food and other products to meet BEO specifications.
• Create recipes for banquet and catered events and train staff to produce them accurately.
• Maintain budgeted food cost and manages staffing to meet guest satisfaction and labor cost targets.
• Maintain inventory control and ensure safe food storage and safety compliance.
• Ensure kitchen cleanliness and that staff hold required certifications and training.
• Follow safety guidelines and MSDS/OSHA standards; perform other duties as requested.

Education

Culinary degree

Job description

Opportunity: Banquet Sous Chef

Plan, organize, and direct the work of associates in the banquet kitchen department, ensuring quality food preparation for banquet and catering events. Develop creative and trendy banquet menus and corresponding recipes that result in a high level of guest satisfaction, while meeting food and labor cost metrics.

Your Growth Path

Executive Chef –Food and Beverage Director

Your Focus

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Supervise the production and preparation of food items for banquet functions as stated on banquet event order forms (BEO’s).
• Requisition and order food and other products required to meet BEO specifications.
• Create recipes for banquet and catered functions and train staff to accurately produce banquet food.
• Maintain budgeted food cost.
• Manage staffing levels in accordance with food preparation demands to ensure guest satisfaction and labor cost objectives are met.
• Maintain proper inventory by establishing and enforcing inventory control procedures that enable staff to meet food production requirements.
• Ensure the safe storage of food products to minimize waste and meet food safety standards.
• Maintain cleanliness of all banquet kitchen facilities.
• Ensure kitchen staff has appropriate required certification, licensing and training.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Perform other duties as requested by management.

Your Background and Skills

• Culinary degree preferred.
• Minimum four years’ banquet production experience with supervisory

HHM Hotels Benefits and Perks

• Competitive wages for full time and part time opportunities
• Medical, Dental and Vision Health Insurance
• Paid Time Off
• 401k Company Match
• Daily Pay
• Free Basic Life Insurance
• 24/7 access to TELUS Health, a confidential work-life resource.
• Travel Discounts
• Commuter Transit and Commuter Parking Benefits
• Employee Assistance and Wellness Program
• Educational/Professional Development
• Referral Bonus Program

Work Environment and Context

• Work schedule varies and will include working on holidays, weekends and alternate shifts.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

What We Believe

People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Source: HHM Hotels