Executive Sous Chef | Banquets & Catering

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

As Executive Sous Chef for Banquets & Catering, you’ll help lead the execution of high-volume events, support a team of culinary professionals, and collaborate on innovative offerings that elevate our guest experience. This position is based at the Radisson Plaza Hotel and is an integral part of our Greenleaf Hospitality Group family, which includes exciting future opportunities across the Kalamazoo Country Club and the upcoming Kalamazoo Event Center (opening in 2027).

Key Responsibilities

• Support all aspects of banquet kitchen operations, ensuring consistent, high-quality execution for events of all sizes
• Collaborate with the Executive Chef to develop and maintain menus, manage inventory, and meet food cost and labor goals
• Participate in client tastings and support event planning with the sales and catering teams
• Lead and mentor kitchen staff, promoting a positive, efficient, and accountable work environment
• Ensure adherence to sanitation, safety, and food handling standards

What We’re Looking For

• 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
• High attention to detail, time management, and organization
• Excellent communication skills and a positive, team-oriented attitude
• Culinary degree preferred, but equivalent experience will be considered

Physical Requirements

• Ability to stand for long periods (up to 10+ hours)
• Capable of lifting up to 40 pounds
• Comfortable with bending, reaching, and repetitive tasks
• Able to safely work with kitchen equipment and cleaning chemicals

What’s in it for You

• Competitive salary and opportunities for career advancement
• Health, wellness, and meal benefits
• The opportunity to lead a dedicated team and create a top-tier guest experience
• Annual bonus opportunityAccrued PTO starts immediately and is available as soon as a minimum of 2 hours is accrued
• 401K with 100% match up to 3% and 50% match for the next 2%
• Medical/Dental/Vision/Disability/Life Insurance
• Robust Employee Assistance Program providing a wide range of services including up to 7 free counseling sessions per year
• Health and wellness reimbursement up to $600 annually for items like massages, gym memberships, running shoes, etc.
• 10% discount on GHG outlets (1)
• Shift meal provided per day
• Discounted hotel rates at Choice Hotels Worldwide
• Monthly cell phone stipends
• Annual leadership classes and trainings
• Parental Leave Program
• Flexible work schedule