Banquet Sous Chef (Seasonal)

Peregrine Hospitality; Atlanta (GA); Sur place; USD 65 000 - 90 000; Plein temps

Résumé du poste

Peregrine Hospitality in Atlanta is seeking a Banquet Sous Chef to assist the Sous Chef and Executive Chef in preparing high-quality dishes for banquets, pastries, and catering operations. You will lead a culinary team and ensure service excellence across all banquet functions.

You will oversee inventory, payroll, ordering, and adherence to safety standards, while supporting opening/closing procedures and ongoing menu development to delight guests.

Qualifications

• Ability to lead a kitchen team and manage guest orders with efficiency.
• Strong communication, follow-up, and organizational skills in a fast-paced environment.
• Adherence to all safety protocols, PPE use, and licenses/certifications.
• Ability to understand and follow recipes accurately.
• Work well under pressure with good judgment and collaboration.
• Experience aligning with hotel mission, vision, and goals.

Responsabilités

• Oversee preparation and execution of culinary offerings with high flavor, technique, and presentation.
• Uphold sanitation and safety standards across all workstations.
• Lead the team to ensure prompt, gracious service for banquet guests.
• Guide staff on menu items, techniques, and ingredients to meet guest expectations.
• Manage inventory by requisitioning and stocking provisions for assigned stations.

Connaissances

Team leadership

Communication

Safety compliance

Recipe interpretation

Multitasking

Teamwork

Formation

ServSafe

Description du poste

As a Banquet Sous Chef, you will assist the Sous Chef and Executive Chef and be responsible for the preparation of food items while delivering outstanding service in Banquets division. Areas or responsibility may include banquets kitchen, pastry, cafeteria, and stewarding. Additionally, this position is responsible for menu item creation, scheduling, maintaining payroll, ordering, organization, cleanliness and sanitation of all work areas and equipment.

Essential Functions

• Oversee the preparation and execution of culinary offerings, ensuring every dish reflects the highest standards of flavor, technique, and presentation.
• Uphold sanitation practices and organizational standards at allworkstations, enforcingall local, state, and industry food safety regulations.
• Lead the team in managing guest orders, fostering a welcoming and efficient environment through prompt and gracious service.
• Demonstrate an expert command of menu items, culinary techniques, ingredients, and departmental procedures to expertly guide staff and exceed guest expectations.
• Oversee inventory control by accurately requisitioning, stocking, andmaintainingall provisions at assigned stations,optimizingefficiency and consistency in kitchen operations.
• Execute qualitychecks on dishes, guaranteeing compliance with food handling, storage, and company quality assurance protocols.
• Direct comprehensive opening and closing procedures, from systematic setup and breakdown of workstations to the completion of daily checklists.
• Champion a culture of safety, service excellence, and continuous improvement.
• Inspire teamwork and positive collaboration both within the kitchen brigade and across departments, serving as a role modelofprofessionalism.
• Demonstrate exemplary reliability and commitment to standards of attendance, flexibility, and the fulfillment of tasks entrusted by management.

Job Requirements

• Understandand align with the mission, vision, and goals of the hotel.
• Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
• Communicate effectively in the primary workplace language,demonstratingexcellent communication, follow-up, and organizational skills.
• Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
• Ability tocomprehendand follow recipes.
• Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.

Physical Requirements

The minimum physical requirements for this position include but are not limited to:

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests
• Ability to stand for extended periods of time
• Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation
• Ability to bend and twist, push, and pull, stoop, and kneel
• Ascend and descend a ladder

Disclaimer

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

Reasonable Accommodation Statement

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. If you need accommodation for any part of the application process because of a medical condition or disability, please contact [e-mail]

Equal Opportunity Employer Statement

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. Peregrine Hospitality is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.

Peregrine Hospitality participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Team Player

Works well as a member of a group

Ability to Make an Impact

Inspired to perform well by the ability to contribute to the success of a project or the organization

Licenses & Certifications

ServSafe

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.