Banquet Chef

BANQUET SOUS CHEF The Banquet Sous Chef at Reading Country Club is responsible for overseeing and executing the culinary production of banquet events, and when deemed, ala carte operations. This role requires strong leadership, organizational skills, and attention to detail to manage the production of events ranging from 20 to 400 guests. The Banquet Sous Chef is responsible for reviewing Banquet Event Orders (BEOs), prepping, managing the culinary team, and overseeing execution with precision. Essential Duties and Responsibilities: Event culinary execution: Lead and manage all food production for banquet events, ensuring consistency, timeliness, and quality BEO interpretation and planning: Read and accurately interpret Banquet Event Orders (BEOs) to ensure all menu items and dietary requirements are properly prepared and executed Team leadership and management: Supervise and coordinate kitchen staff to ensure efficient workflow, proper task delegation, and timely execution Prep and production oversight: Develop prep schedules, organize production timelines, and ensure all items are ready for event service Detail-oriented execution: Maintain high attention to detail for plating, presentation, and overall quality to meet club standards Inventory and ordering: Monitor ingredient usage, order necessary supplies, and maintain proper storage and FIFO rotation Sanitation and safety compliance: Ensure all health codes, sanitation standards, and safety regulations are met during production and execution Multi-faceted coordination: Manage food production for banquet events and ala carte during non-event times in coordination with the Executive Chef, adapting to different setups and logistical challenges Collaboration with FOH and event teams: Work closely with banquet managers and front-of-house staff to ensure smooth service transitions and guest satisfaction Problem solving and adaptability: Address operational challenges, unexpected changes, and last-minute adjustments with efficiency and professionalism Staff training and development: Assist in training culinary staff on banquet procedures, plating techniques, and efficiency strategies Budget and cost control: Monitor food costs, minimize waste, and optimize ingredient usage to maintain budget targets Education/Experience: Minimum of two years of experience in banquet, catering, or high-volume kitchen operations Physical Demands: Frequently stands, walks, and uses hands for food preparation Regularly reaches, talks, hears, tastes, and smells Occasionally climbs, balances, stoops, kneels, crouches, or crawls Regularly lifts up to 50 pounds; occasionally lifts up to 100 pounds Environment/Noise: Regularly works in extreme heat and near moving mechanical parts Occasionally works in extremely cold, wet, or humid conditions, near caustic chemicals, and in outdoor weather conditions Noise level is moderate Certificates/Licenses: ServSafe Certification required Job Knowledge, Skill, and Ability Preferences: Strong ability to lead, manage, and motivate a team in a high-volume, fast-paced environment Exceptional organizational and multitasking skills to handle multiple events simultaneously Ability to adapt to last-minute changes and execute events with precision Excellent problem-solving and communication skills to ensure seamless kitchen operations Strong understanding of banquet-style food service, plating techniques, and presentation standards Knowledge of food safety, sanitation, and kitchen best practices Proficiency in Microsoft Office (Word, Excel, Outlook) for inventory, ordering, and event planning Professional demeanor with a commitment to high service and culinary standards Pay: $20.00 - $22.00 per hour Work Location: In person