Banquet Sous Chef — Lead Culinary Team & Exquisite Events

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Group medical

Dental benefits

Vision benefits

Life and disability insurance

401(k) match

Complimentary team meals

Complimentary room nights

Job summary

Pier Sixty-Six Resort in Fort Lauderdale is seeking a Banquet Sous Chef to oversee daily kitchen operations across banquet events and assist in opening initiatives. You will lead staff, set standards for quality and presentation, and collaborate with Food & Beverage leadership to craft menus and experiences for high-profile events.

The role emphasizes hands-on culinary excellence, team leadership, and the ability to manage costs while delivering exceptional guest satisfaction.

Qualifications

• High school diploma or GED is required.
• Two-year degree in Culinary Arts or related field (Hotel/Restaurant Management) is preferred.

Responsibilities

• Coordinating the selection, training, development, and evaluation of employees and managers in the banquet’s events to ensure standards are met and long-range planning is aligned with the hotel goals.
• Controlling labor and operating expenses through budgeting, purchasing, and inventory control to maximize profit for the division and the hotel.
• Maintaining guest visibility and relationships, and cultivating new patronage through effective service and marketing.
• Designing creative banquet menus and amenity options in collaboration with F&B leadership to deliver exceptional experiences.
• Communicating with employees and managers to ensure operational needs are met and promoting a culture of continuous improvement.

Education

High school diploma or GED

2-year degree in Culinary Arts or Hotel and Restaurant Management

Job description

Pier Sixty-Six Resort in Fort Lauderdale is seeking a Banquet Sous Chef to oversee daily kitchen operations across banquet events and assist in opening initiatives. You will lead staff, set standards for quality and presentation, and collaborate with Food & Beverage leadership to craft menus and experiences for high-profile events.

The role emphasizes hands-on culinary excellence, team leadership, and the ability to manage costs while delivering exceptional guest satisfaction.