BANQUET SOUS CHEF AC HOTEL in WORCESTER, MA

Claremont Companies; Worcester (MA); On-site; Full time

Job summary

Claremont Companies is seeking a Banquet Sous Chef for their Worcester, MA hotel. The ideal candidate will lead banquet kitchen operations, ensuring high food quality and execution for various events. A background in culinary arts and strong leadership skills are essential. The position offers a competitive salary with opportunities for creativity and career growth in a dynamic environment.

Qualifications

• Culinary degree or certification from an accredited school preferred.
• 3-5 years of experience in high-volume kitchens.
• 1 year in a supervisory role.

Responsibilities

• Oversee preparation and execution of banquet culinary operations.
• Lead the kitchen team to deliver high-quality food experiences.
• Maintain food safety and sanitation standards.

Skills

Leadership

Creativity

Communication

Education

Culinary degree or certification

Job description

BANQUET SOUS CHEF AC HOTEL in WORCESTER, MA

Join to apply for the BANQUET SOUS CHEF AC HOTEL in WORCESTER, MA role at Claremont Companies

BANQUET SOUS CHEF AC HOTEL in WORCESTER, MA

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This range is provided by Claremont Companies. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$25.00/hr - $30.00/hr

Join Our Team as a Banquet Sous Chef at Claremont Company!

Do you thrive in a fast-paced environment and have great leadership skills? We are looking for a creative and detail-oriented culinary professional with strong leadership skills and has a flair for creativity.

Claremont Companies is headquartered in Lakeshore Center in Bridgewater, Massachusetts. Claremont Companies is a privately owned and closely held real estate investment, development, and asset management firm. Today, Claremont owns more than 60 real estate assets consisting of hotels, apartments, retail centers, and office buildings with plans to expand even further.

JOB DESCRIPTION:

The Banquet Sous Chef is responsible for overseeing the preparation, production, and execution of banquet culinary operations. This role ensures the highest level of food quality, consistency, and presentation while maintaining cost control and food safety standards. Working under the direction of the Executive Chef. The Banquet Sous Chef leads the banquet kitchen team to deliver exceptional culinary experiences for events ranging from small meetings to large-scale functions.

KEY RESPONSIBILITIES:

• Culinary Operations:
• Supervise and participate in the preparation and execution of all banquet food production.
• Maintain consistency and high quality in food preparation and presentation according to event specifications.
• Ensure proper portion control, food handling, and storage standards.
• Team Leadership:
• Assist in training, mentoring, and scheduling of kitchen staff involved in banquet production.
• Maintain a positive, professional, and efficient work environment.
• Lead by example and maintain high standards of performance and behavior.
• Event Execution:
• Coordinate with event planners, banquet captains, and other departments to ensure seamless execution of events.
• Review banquet event orders (BEOs) to determine menu items and quantities needed.
• Attend pre-event meetings as necessary to understand client needs and special requests.
• Inventory and Cost Control:
• Monitor inventory and order supplies as needed for upcoming events.
• Assist in managing food cost, minimizing waste, and adhering to budget guidelines.
• Ensure proper rotation and labeling of all food products.
• Safety & Sanitation:
• Enforce food safety and sanitation procedures in accordance with health regulations and company standards.
• Maintain cleanliness and organization of all kitchen areas.
• Ensure all equipment is maintained in good working condition.
  

Qualifications:

• Culinary degree or certification from an accredited culinary school preferred.
• Minimum of 3-5 years of experience in a high-volume banquet or hotel kitchen, with at least 1 year in a supervisory role.
• Strong knowledge of banquet operations, menu planning, and large-scale food production.
• Excellent leadership, communication, and organizational skills.
• Ability to work flexible hours, including nights, weekends, and holidays.
• ServSafe certification or equivalent food safety certification preferred.
  
  
  

Claremont Companies is an equal opportunity employer. EOE M/F/D/V

INDPR1

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

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