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Banquet Sous Chef Convention Center
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- The Banquet Sous Chef is involved with all aspects of the culinary operations focusing on private events, catering, and special events.
- Operational duties and responsibilities include providing leadership and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.
- Assist in the hiring, training, coaching, and development of banquet Culinary staff
- Ensure that all BOH operations adhere to proper safety and sanitations standards
- as applicable per work assignment and as designated by Executive Chef
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