SOUS CHEF/COOK - BANQUET HALL

Buddy's Bar-B-Q, Inc.; Knoxville (TN); Presencial; USD 45 000 - 75 000; Tempo integral

Resumo da oferta

Buddy's Bar-B-Q, Inc. in Knoxville seeks an experienced Sous Chef/Cook to join its banquet hall culinary team. You will assist in planning, preparing, and executing high-volume banquet events, ensuring consistent food quality and guest satisfaction.

The role emphasizes teamwork, organization, and proactive problem-solving in a fast-paced setting. Responsibilities include supervising kitchen staff during events, maintaining food safety standards, coordinating service timing with front-of-house,

Qualificações

• Proven experience as sous chef or line cook in banquet/high-volume kitchen.
• Strong leadership, communication, and time management skills.
• Ability to work flexible hours including evenings, weekends, holidays.
• Ability to lift up to 50 lbs and stand for extended periods.

Responsabilidades

• Assist Executive Chef in banquet menu planning and execution.
• Supervise kitchen staff during events and service.
• Ensure food quality, safety, and sanitation to health standards.
• Coordinate meal service timing with front-of-house.
• Lead kitchen in Executive Chef’s absence.
• Maintain cleanliness and organization in the kitchen.

Conhecimentos

Banquet experience

Leadership

Time management

Flexibility

Formação académica

Culinary degree or equivalent

Descrição da oferta de emprego

Description

Job Summary:

We are seeking an experienced and motivated Sous Chef/Cook to join our banquet hall culinary team. The ideal candidate will assist in planning, preparing, and executing high-volume banquet events, ensuring consistent food quality, efficient kitchen operations, and exceptional guest satisfaction. This role requires strong culinary skills, attention to detail, and the ability to work in a fast-paced, team-oriented environment.

Key Responsibilities:

• Assist the Executive Chef in the preparation and execution of banquet menus for weddings, corporate events, and special functions.
• Supervise kitchen staff during event prep and service; provide direction, training, and support.
• Ensure all food is prepared and presented according to the banquet standards and event specifications.
• Maintain high standards of food quality, hygiene, and safety in compliance with health regulations.
• Coordinate timing and execution of meal service with front-of-house staff.
• Oversee food storage, inventory rotation, and minimize waste through efficient planning.
• Maintain cleanliness and organization of the kitchen at all times.
• Step in and lead the kitchen during the Executive Chef’s absence.

Requirements

Qualifications:

• Proven experience as a sous chef or line cook in a banquet, hotel, or high-volume kitchen environment.
• Culinary degree or equivalent experience preferred but not required.
• Strong knowledge of food preparation techniques, kitchen safety, and sanitation.
• Excellent leadership, communication, and time management skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Ability to lift up to 50 lbs and stand for extended periods.