Banquet Sous Chef

Washington Duke Inn & Golf Club; Durham (NC); On-site; USD 65,000 - 70,000; Full time

Job summary

Washington Duke Inn & Golf Club in Durham, NC is seeking an Events Sous Chef to support the Banquet Events Chef, overseeing kitchen operations for events and ensuring high-quality culinary experiences with strict food safety.

This role requires strong leadership, at least 3 years as a Sous Chef in high-volume catering, experience in menu planning, staff training, cost control, and the ability to collaborate with event planners to deliver exceptional menus.

Qualifications

• Minimum of 3 years as Sous Chef or similar in high-volume events.
• Proven track record of managing kitchen staff for large-scale events.
• Experience in menu planning and diverse cuisines and dietary requirements.

Responsibilities

• Assist the Banquet Events Chef in planning and executing event menus.
• Supervise kitchen staff: training and scheduling.
• Oversee food preparation and presentation to meet quality standards.
• Manage inventory and procurement for event needs.
• Maintain a clean, safe kitchen in compliance with health regulations.
• Collaborate with event planners to integrate culinary services.
• Develop new recipes aligned with trends and client preferences.
• Monitor food costs and wastage to improve profitability.
• Provide leadership and motivation to the kitchen team.
• Address issues during events to ensure client satisfaction.

Skills

Leadership

Organizational skills

Communication skills

Work under pressure

Food safety

Cost control

Education

Associate degree in Culinary Arts

Job description

Job Details

Job Location: WDI - Durham, NC 27705

Position Type: Full Time

Salary Range: $65,000.00 - $70,000.00 Salary/year

Job Purpose: The Events Sous Chef is responsible for assisting the Banquet Events Chef in managing kitchen operations for events, ensuring the delivery of high-quality culinary experiences. This role involves overseeing food preparation, maintaining kitchen efficiency, and upholding the highest standards of food safety and hygiene during events.

Key Responsibilities

• Assist the Banquet Events Chef in planning and executing event menus, ensuring variety and quality to meet client expectations.
• Supervise and coordinate the activities of kitchen staff, including training and scheduling, to ensure smooth and efficient operations during events.
• Oversee food preparation and presentation, ensuring that all dishes meet established quality standards and are delivered on time.
• Manage inventory and procurement of ingredients and supplies, ensuring cost-effective and timely availability for event needs.
• Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations.
• Collaborate with event coordinators and other departments to ensure seamless integration of culinary services with overall event planning and execution.
• Assist in developing new recipes and menu items that align with current culinary trends and client preferences.
• Monitor and control food costs and wastage, implementing measures to optimize kitchen efficiency and profitability.
• Provide leadership and motivation to the kitchen team, fostering a positive and productive work environment.
• Address and resolve any issues or challenges that arise during events, ensuring client satisfaction and maintaining the reputation of the culinary team.

Preferred Education

Associate degree in Culinary Arts or a related field is preferred.

Required Experience

• Minimum of 3 years of experience working as a Sous Chef or similar role in a high-volume events or catering environment.
• Proven track record of managing kitchen staff and coordinating food preparation for large-scale events.
• Experience in menu planning and development, with a focus on diverse cuisines and dietary requirements.

Required Skills and Abilities

• Strong leadership skills with the ability to motivate and manage a team effectively.
• Excellent organizational skills and attention to detail to ensure efficient kitchen operations and high-quality food presentation.
• Ability to work under pressure and adapt to changing circumstances in a fast-paced event setting.
• Proficiency in inventory management and cost control practices.
• Strong communication skills to liaise effectively with event planners, clients, and kitchen staff.
• Knowledge of food safety regulations and best practices to maintain a clean and safe working environment.