Banquet Sous Chef — Lead Creative Menus & Events

HHM Hospitality; Philadelphia (Philadelphia County); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive wages

Medical/Dental/Vision insurance

Paid Time Off

401k company match

Daily Pay

Life insurance

TELUS Health access

Travel discounts

Commuter benefits

Wellness program

Education/Professional development

Referral bonus

Job summary

HHM Hotels is seeking a Banquet Sous Chef to plan, organize, and direct the banquet kitchen team for weddings, corporate events, and catering functions in downtown Philadelphia. You will develop creative banquet menus, train staff, supervise production, and ensure high guest satisfaction while meeting food and labor cost targets.

The role requires managing staff, maintaining inventory, and upholding food safety standards, with shifts including holidays and weekends.

Qualifications

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

Responsibilities

• Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with brand standards and HHM values.
• Supervise production and preparation of food for banquet events per banquet event orders (BEOs).
• Requisition and order food and products to meet BEO specifications.
• Create banquet/ catering recipes and train staff to produce them accurately.
• Maintain budgeted food cost.
• Manage staffing levels to meet demands and labor cost targets.
• Maintain inventory control procedures and proper storage to minimize waste and meet food safety standards.
• Keep banquet kitchen facilities clean and ensure staff have required certifications and training.
• Follow safety procedures and MSDS/OSHA standards.

Skills

Leadership/Supervision

Education

Culinary degree

Job description

HHM Hotels is seeking a Banquet Sous Chef to plan, organize, and direct the banquet kitchen team for weddings, corporate events, and catering functions in downtown Philadelphia. You will develop creative banquet menus, train staff, supervise production, and ensure high guest satisfaction while meeting food and labor cost targets.

The role requires managing staff, maintaining inventory, and upholding food safety standards, with shifts including holidays and weekends.