Banquets- Sous Chef

8th & Demonbreun; Nashville (TN); On-site; USD 52,000 - 76,000; Full time

Job summary

8th & Demonbreun in Nashville, TN, is seeking a Banquet Sous Chef for full-time luxury catering and large-scale events. You will plan, prepare, and supervise banquet kitchen operations, ensuring top-tier presentation and quality across outlets and private events.

Role requires 4 years in luxury settings, plus 2 years as a Banquet Sous Chef, with strong English, HACCP knowledge, and leadership skills to coach staff and manage costs.

Qualifications

• 4 years of experience in luxury establishments required.
• 2 years as Banquet Sous Chef in high-volume operations.
• Professional demeanor for a luxury environment.
• Advanced food and beverage financial understanding.
• Extensive HACCP knowledge and certifications.

Responsibilities

• Plan, set up, and execute food production for outlets, banquets, and private events.
• Oversee banquet menu production and event execution.
• Coordinate service with restaurant and banquet operations.
• Manage inventory, purchasing and disbursement of supplies.
• Lead and coach banquet kitchen staff; monitor labor and expenses.
• Ensure HACCP procedures and food safety compliance.
• Innovate features within food and beverage offerings.

Skills

Culinary leadership

Banquet operations

Food safety HACCP

High-volume experience

English proficiency

Education

High school diploma or equivalent

Associate degree in Culinary or Hospitality Management

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Manual Labor Nashville, TN, US

6 days ago Requisition ID: 3031

General Summary of Duties

Responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for assigned Outlets, Banquet and private party events.

Examples of Duties (includes but is not limited to the following)

• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food


• Oversee private dining menu production and execution for events


• Coordinate service with restaurant and banquet operations


• Coordinate the inventory, purchasing and disbursement of all supplies


• Support Banquet Chef in all related duties


• Support, lead and motivate all banquet kitchen staff


• Provide Internal Guests with coaching and counseling as needed to achieve performance objectives and reach their fullest potential


• Support Banquet Chef with labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control


• Support Banquet Chef with food planning quantities and plating requirements for all banquet functions


• Prepare and cook foods of all types, either on a regular basis or for special guests or functions


• Recognize superior quality products, presentations and flavor


• Supports procedures for food & beverage portion and waste controls


• Cross utilize teams to cover all needs of the operation


• Ensure compliance with all Food & Beverage policies, standards and procedures


• Support Banquet Chef by monitoring all related costs and expenses to insure profit of all venues


• Insure all HACCP procedures are followed


• Innovate and create new features within food and beverage


• Perform additional duties and projects as assigned

Position Requirements

• Ability to speak, read, write and understand English


• Professional demeanor appropriate for a luxury environment


• 4 (four) years of experience in relevant luxury establishments


• 2 (two) years as a Banquet Sous Chef in high-volume operation


• Positive attitude, integrity, and dedication to quality and excellent presentation


• Sense of urgency and thrives in a fast-paced environment


• Extensive HACCP knowledge and require certifications


• Excellent culinary skills and techniques and highly creative


• Mature leadership skills


• Advanced food and beverage financial understanding

Education

• High School diploma or equivalent required


• Associate Degree in Culinary and/ or Hospitality Management preferred

Typical Physical / Mental Demands

• Physical agility and ability to move quickly in confined spaces


• Ability to push / pull 100Lbs


• Ability to lift 50Lbs


• Think clearly in high stress and intense situations


• Ability to multi task and give direction under pressureStand or walk for extended periods of time


• Perform in environments of extreme heat and cold