Banquet Sous Chef — High-Volume Event Kitchen Lead

DoubleTree by Hilton Hotel Portland; South Portland (ME); Sur place; USD 52 000 - 72 000; Plein temps

Résumé du poste

DoubleTree by Hilton Hotel Portland in Portland, Maine is seeking a dedicated Banquet Sous Chef to lead banquet kitchen operations and deliver high-quality, creatively presented dishes for large-scale events.

You will supervise staff, coordinate during events, and ensure cleanliness and safety, while mentoring junior team members and maintaining inventory. Evening and weekend work is required; culinary certification preferred.

Qualifications

• Proven experience as a Sous Chef or similar role in a banquet or large-scale catering environment.
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Excellent leadership and team management skills.
• Flexibility to work evenings, weekends, and holidays as required.
• Culinary degree or relevant certification preferred.

Responsabilités

• Assist the Executive Chef in overseeing all banquet kitchen operations, ensuring high standards of food quality and presentation
• Supervise and coordinate the activities of kitchen staff during banquet events to ensure timely and efficient service
• Prepare and cook a variety of dishes according to banquet menus and specifications
• Maintain cleanliness, organization, and safety standards in the kitchen at all times
• Monitor inventory levels and assist with ordering supplies to ensure adequate stock for upcoming events
• Train and mentor junior kitchen staff, fostering a positive and productive work environment
• Ensure compliance with health and safety regulations and company policies

Connaissances

Leadership

Culinary techniques

Food safety

Sanitation standards

Attention to detail

Team management

Flexibility to work evenings weekends

Formation

Culinary degree or relevant certification

Description du poste

DoubleTree by Hilton Hotel Portland in Portland, Maine is seeking a dedicated Banquet Sous Chef to lead banquet kitchen operations and deliver high-quality, creatively presented dishes for large-scale events.

You will supervise staff, coordinate during events, and ensure cleanliness and safety, while mentoring junior team members and maintaining inventory. Evening and weekend work is required; culinary certification preferred.