Banquet Sous Chef: Lead High-Volume Events

Sitio Food & Beverage; San Antonio (TX); On-site; USD 65,000 - 85,000; Full time

Job summary

The Banquet Sous Chef at Sítio El Tropicano leads daily culinary production and service for meetings, weddings, social events, and hotel functions. This role translates banquet orders into organized production plans, supervises banquet cooks, maintains food quality, and ensures events run on time.

Reporting to the Culinary Director, you will coordinate menus, staffing, dietary accommodations, and service timelines across multiple shifts while maintaining strong organization, cost awareness, and

Qualifications

• Three or more years of progressive culinary experience in banquets or high‑volume events.
• Experience as Banquet Sous Chef or senior banquet leadership preferred.
• Proven ability to execute plated events, buffets, and weddings.
• Strong knowledge of banquet orders, production schedules, and timelines.
• Working knowledge of recipe costing, purchasing, inventory, scheduling, and payroll systems.
• ServSafe Manager certification or ability to obtain within the required timeframe.
• Culinary degree or equivalent professional kitchen experience preferred.

Responsibilities

• Lead banquet culinary production and service for meetings, weddings, and events.
• Translate BEOs into production plans and schedules.
• Supervise banquet cooks and ensure food quality and timing.
• Coordinate menus, staffing, and dietary accommodations.
• Develop production timelines and station assignments across shifts.
• Maintain food safety and portion standards.
• Communicate shortages, changes, and timelines to leadership.
• Foster a professional, disciplined kitchen culture.

Skills

Communication

Organization

Time management

Problem solving

Education

Culinary degree or equivalent

ServSafe Manager certification

Job description

The Banquet Sous Chef at Sítio El Tropicano leads daily culinary production and service for meetings, weddings, social events, and hotel functions. This role translates banquet orders into organized production plans, supervises banquet cooks, maintains food quality, and ensures events run on time.

Reporting to the Culinary Director, you will coordinate menus, staffing, dietary accommodations, and service timelines across multiple shifts while maintaining strong organization, cost awareness, and