Banquet Sous Chef | Full-Time | Mass Mutual Center

The Banquet Sous Chef position is offered within a prestigious private club setting, specializing in culinary excellence for private events, catering, and special occasions. The club is committed to providing an exceptional dining experience through high-quality food preparation and presentation, efficient kitchen operations, and dedicated service. As a leader within the culinary team, the Banquet Sous Chef plays a critical role in supporting the club's culinary operations and maintaining the standards that align with the club’s reputation. This position emphasizes leadership, culinary expertise, menu development, and operational management to ensure successful event execution. The establishment values a collaborative work environment and encourages ongoing development and training of kitchen staff to meet and exceed guest expectations. The employment type for this role is categorized as 'other', with an hourly rate between $25.00 and $30.00. Full-time employees enjoy comprehensive benefits including health, dental, and vision insurance, a 401(k) savings plan with matching, and generous paid time off encompassing vacation days, sick days, and eleven holidays annually. In this role, the Banquet Sous Chef is deeply involved in all aspects of culinary operations related to banquet services. This includes guiding and directing daily event operations, supporting the hiring and training of banquet culinary staff, and managing the workflow from procurement to food preparation and presentation to ensure quality and consistency. The Sous Chef is responsible for enforcing food safety and sanitation standards that protect both employees and guests, ensuring that all kitchen operations adhere strictly to departmental policies and brand standards. Financial stewardship is essential; the role requires careful management of food costs and labor expenses while maintaining high-quality product offerings. Additionally, the Banquet Sous Chef works closely with the front-of-house teams to guarantee seamless execution of banquet events, contributing to guest satisfaction and operational success. This position involves multitasking across various culinary functions, including a la carte service, employee meals, private dining, and large-scale special events like weddings. The Sous Chef also plays a hands-on role in coaching and developing the culinary team by working alongside employees to teach new techniques and maintain consistency across all food preparation and presentation. Administrative duties are a key part of the role, requiring the completion of reports, financial records, safety checklists, inventory management, and adherence to standardized operational procedures. The Banquet Sous Chef must be adaptable to changing operational demands and capable of performing a variety of functions to support the overall team. This position is pivotal in maintaining the club’s culinary excellence and ensuring efficient, profitable banquet operations through skilled leadership, creative menu planning, and diligent oversight of kitchen activities.

• High school diploma or equivalent
• 2-3 years experience as line cook
• Prefer culinary training
• Valid health and sanitation card
• Ability to communicate effectively and follow instructions
• Capability to work in a fast-paced indoor environment
• Physical ability to perform various tasks including standing, walking, lifting up to 100 lbs on occasion