Events Sous Chef

## Description

Job Purpose

The Events Sous Chef is responsible for assisting the Banquet Events Chef in managing kitchen operations for events, ensuring the delivery of high-quality culinary experiences. This role involves overseeing food preparation, maintaining kitchen efficiency, and upholding the highest standards of food safety and hygiene during events.

Key Responsibilities

• Assist the Banquet Events Chef in planning and executing event menus, ensuring variety and quality to meet client expectations.
• Supervise and coordinate the activities of kitchen staff, including training and scheduling, to ensure smooth and efficient operations during events.
• Oversee food preparation and presentation, ensuring that all dishes meet established quality standards and are delivered on time.
• Manage inventory and procurement of ingredients and supplies, ensuring cost-effective and timely availability for event needs.
• Maintain a clean, organized, and safe kitchen environment, adhering to all health and safety regulations.
• Collaborate with event coordinators and other departments to ensure seamless integration of culinary services with overall event planning and execution.
• Assist in developing new recipes and menu items that align with current culinary trends and client preferences.
• Monitor and control food costs and wastage, implementing measures to optimize kitchen efficiency and profitability.
• Provide leadership and motivation to the kitchen team, fostering a positive and productive work environment.
• Address and resolve any issues or challenges that arise during events, ensuring client satisfaction and maintaining the reputation of the culinary team.

## Qualifications

Preferred Education

Associate degree in Culinary Arts or a related field is preferred.

Required Experience

• Minimum of 3 years of experience working as a Sous Chef or similar role in a high-volume events or catering environment.
• Proven track record of managing kitchen staff and coordinating food preparation for large-scale events.
• Experience in menu planning and development, with a focus on diverse cuisines and dietary requirements.

Required Skills and Abilities

• Strong leadership skills with the ability to motivate and manage a team effectively.
• Excellent organizational skills and attention to detail to ensure efficient kitchen operations and high-quality food presentation.
• Ability to work under pressure and adapt to changing circumstances in a fast-paced event setting.
• Proficiency in inventory management and cost control practices.
• Strong communication skills to liaise effectively with event planners, clients, and kitchen staff.
• Knowledge of food safety regulations and best practices to maintain a clean and safe working environment.