Banquet Sous Chef | HOTEL DU PONT
Banquet Sous Chef | HOTEL DU PONT
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Salary Not Disclosed
1 Vacancy
Job Description
What Youll Do
Assist in supervising daily banquet kitchen operations including food preparation production and presentation
Work alongside the Banquet Chef to design and execute event menus ensuring creativity and consistency
Lead train and mentor banquet cooks and kitchen staff fostering teamwork and accountability
Maintain food quality and safety standards while managing efficient production in a high-volume environment
Monitor food and labor costs inventory and ordering in collaboration with the Banquet Chef
Oversee kitchen organization cleanliness and adherence to sanitation and health regulations
Support coordination with banquet and catering teams to ensure seamless event execution
Who You Are
An experienced culinary professional with 35 years in high-volume or banquet kitchens with at least 12 years in a supervisory role
Skilled in executing large-scale plated and buffet-style service with efficiency and precision
A hands-on leader who leads by example and thrives in a fast-paced team-driven environment
Knowledgeable in cost control ordering and inventory management
Creative detail-oriented and passionate about delivering memorable culinary experiences
Why Youre Here
You thrive on the energy of big momentsweddings galas celebrationsand take pride in creating meals that make them unforgettable. You want to be part of a culinary team that blends tradition with innovation serving dishes that reflect both the history and the future of HOTEL DU PONT. Here your leadership and creativity will directly contribute to the relaunch of an icon.
Lead with skill. Inspire with passion. Be part of a legendary tradition.
Employment Type
Full-Time
