Executive Banquets Chef: Lead High-Volume Events & Menus

Radisson Plaza Hotel; United States; On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Health and wellness benefits

Annual bonus opportunity

401K with matching

Discounted hotel rates

Flexible work schedule

Job summary

The Radisson Plaza Hotel is seeking an Executive Sous Chef for Banquets & Catering. This key role involves leading culinary operations for high-volume events and fostering a team-oriented workplace.

Applicants should have significant experience in a fast-paced culinary setting, ideally with banquet or catering background, and possess strong leadership capabilities. A competitive salary, health benefits, and professional growth opportunities are offered.

Qualifications

• 5+ years of experience in a high-volume culinary environment, preferably with banquet or catering experience.
• Proven leadership skills with the ability to coach and motivate kitchen staff.
• Strong operational understanding of food cost, labor management, and kitchen systems.

Responsibilities

• Support all aspects of banquet kitchen operations.
• Collaborate with the Executive Chef to develop menus.
• Lead and mentor kitchen staff.

Skills

Leadership skills

Time management

Communication skills

Kitchen systems understanding

Attention to detail

Education

Culinary degree or equivalent experience

Job description

The Radisson Plaza Hotel is seeking an Executive Sous Chef for Banquets & Catering. This key role involves leading culinary operations for high-volume events and fostering a team-oriented workplace.

Applicants should have significant experience in a fast-paced culinary setting, ideally with banquet or catering background, and possess strong leadership capabilities. A competitive salary, health benefits, and professional growth opportunities are offered.