Banquet Sous Chef - Luxury Events Lead

Compass Group, North America; Denver (CO); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Job summary

Culinaire is seeking a Banquet Sous Chef to support the success of the food program and oversee all banquet culinary functions. The role includes planning, ordering, inventory, and food preparation while upholding client culture, Health Department regulations, and Culinaire standards.

You will lead and train back-of-house staff, coordinate menus, monitor costs, and implement new culinary programs with the marketing and culinary teams.

Qualifications

• 5 years of related luxury banquet culinary experience including 2 year at the management level.
• Experience in restaurants, hotels, catering, fine dining, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Banquet culinary experience

Management experience

Supervisory leadership

Menu planning

Food safety awareness

Education

Associate’s degree in Culinary Arts

ServSafe or Health Department Certification

Tools

MS Excel

MS Office

Job description

Culinaire is seeking a Banquet Sous Chef to support the success of the food program and oversee all banquet culinary functions. The role includes planning, ordering, inventory, and food preparation while upholding client culture, Health Department regulations, and Culinaire standards.

You will lead and train back-of-house staff, coordinate menus, monitor costs, and implement new culinary programs with the marketing and culinary teams.