Executive Banquet Sous Chef

Sheraton Greensboro/Koury Convention Center; Greensboro (NC); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Paid time off

Disability Insurance

401k with employer match

Job summary

The Sheraton Greensboro/Joseph S. Koury Convention Center is seeking an Executive Banquet Sous Chef for its high-volume banquet kitchen.

This role leads the banquet kitchen staff in culinary execution, assists the Executive Chef in managing operations, maintains the highest standards of sanitation, and collaborates on menu strategies for premier events. The candidate should have 5+ years of high-volume Sous Chef experience, be able to train staff to consistently deliver high-quality plated and

Qualifications

• 5+ years of high-volume Sous Chef experience.
• Must be able to execute high quality, high volume food production consistently with an emphasis on presentation.
• Should be able to teach and train staff to prepare and present with the highest of standards.
• Job requires attention to detail, ongoing innovative staff training, creativity, food cost control, and organizational skills.

Responsibilities

• Lead the Banquet Kitchen Staff in high volume meal preparation
• Assist the Executive Chef in managing the kitchen
• Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchen
• Assist with development of menu strategies
• Monitor quality and presentation
• Work alongside the line to ensure a seamless event
• Report directly to the Executive Chef

Skills

High-volume kitchen leadership

Sous Chef experience

Staff training

Food cost control

Attention to detail

Menu development

Job description

The Sheraton Greensboro/Joseph S. Koury Convention Center is now seeking an Executive Banquet Sous Chef for its high-volume banquet kitchen.

This position will:

• Lead the Banquet Kitchen Staff in high volume meal preparation
• Assist the Executive Chef in managing the kitchen
• Maintain the highest standards of health, sanitation and cleanliness within all areas of the kitchen.
• Assist with development of menu strategies
• Monitor quality and presentation
• Work alongside the line to ensure a seamless event
• Report directly to the Executive Chef

Requirements:

• The ideal candidate will have 5+ years of high-volume Sous Chef experience.
• Must be able to execute high quality, high volume food production consistently with an emphasis on presentation.
• Should be able to teach and train staff to prepare and present with the highest of standards.
• Job requires attention to detail, ongoing innovative staff training, creativity, food cost control, and organizational skills.

Excellent benefits package to include:

• Paid time off
• Disability Insurance
• 401k with excellent employer match

This is a great culinary opportunity at the largest hotel and convention center in the Southeast region!