Banquet Sous Chef
Sonesta Hotels(1 month ago)
About this role
The Banquet Sous Chef oversees banquet culinary operations to ensure profitable food and beverage service and consistent, high-quality food presentation. The role supports leadership by maintaining culinary standards, compliance, and developing kitchen personnel. The position partners with the Executive Chef and Food & Beverage leadership on menu planning and operational execution.
Required Skills
- Banquet Management
- Staff Supervision
- Menu Development
- Inventory Management
- Food Safety
- Portion Control
- Cost Control
- Culinary Techniques
- Kitchen Maintenance
- Staff Training
Qualifications
- High School Diploma or GED
- Associate Degree in Culinary Arts
- American Culinary Federation (AFC) Certification
- Valid Driver’s License
- Food Handler’s License
About Sonesta Hotels
sonesta.comBook a hotel room among our global properties in the United States, Canada, Egypt, Peru, Columbia, Chile, Ecuador, and the Caribbean for your next adventure.
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