Job Summary: The Executive Sous Chef/Executive Banquet Chef is responsible for overseeing food preparation, ensuring high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef to manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations. 

Essential Functions and Duties: 

• Design, develop, and execute banquet menus for weddings, corporate meetings, conferences, galas, and private events.
• Customize menus based on client preferences, dietary restrictions, seasonal availability, and budget parameters.
• Ensure consistency, creativity, and high-end presentation across plated meals, buffets, action stations, and reception-style events.
• Collaborate with Sales and Event Planning teams during tastings, menu consultations, and event walkthroughs.
• Oversee all food production, preparation, cooking, and plating for high-volume events & Outlets .
• Coordinate timing and execution for multiple simultaneous events with precision and efficiency.
• Manage banquet prep kitchens, hot lines, cold kitchens, pastry production, and off-site catering operations as applicable.
• Ensure smooth execution from load-in and prep through service and breakdown.
• Recruit, hire, schedule, train, and mentor banquet and production kitchen staff.
• Lead daily pre-shift meetings, assign production tasks, and ensure labor efficiency.
• Conduct performance evaluations, coach team members, and enforce accountability and standards.
• Foster a professional, disciplined, and team-oriented kitchen culture
• Monitor and control food cost through accurate forecasting, recipe costing, and portion control for all outlets
• Manage inventory levels, par sheets, and ordering processes to minimize waste and shortages.
• Coordinate purchasing with approved vendors and suppliers while ensuring quality and cost targets are met.
• Track banquet P&L performance and support budgetary and forecasting goals.
• Enforce strict adherence to all local, state, and federal health regulations.
• Maintain SERV Safe, HACCP, and company sanitation standards always.
• Ensure proper food handling, storage, labeling, and temperature controls.
• Lead inspections, audits, and corrective action plans when required.
• Work closely with Event Sales, Catering Managers, Front-of-House leadership, and Stewarding teams.

• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. 

• Required Experience, Education, and Skills: 

• College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience. 
• Strong supervisory and leadership skills with the ability to train and manage kitchen staff. 
• Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel. 
• Knowledge of food safety, sanitation, and health regulations. 
• Ability to estimate food costs, manage inventory, and control budgets effectively. 
• Excellent communication skills, with the ability to collaborate with team members and other departments. 
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.
• Work Environment: 
• Primarily a kitchen environment with exposure to high temperatures and kitchen equipment. 
• Frequent exposure to cleaning chemicals throughout the day. 
• Standing for more than 90% of the time. 
• Walking for more than 50% of the time. 
• Lifting and pushing/pulling up to 50 lbs. more than 1/3 of the time. 
• Flexibility to work evenings, weekends, and holidays as required.

• Other Duties:  

  Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.