Banquet Chef

A Sous Chef supports the Executive Chef in overseeing daily kitchen operations, food preparation, and service quality.

Requirements

• High school diploma or equivalent and 3–4 years of culinary experience in a high-volume kitchen
• Formal culinary training, food safety certification, and experience with inventory management, kitchen equipment operation, and recipe execution preferred

Benefits

• Medical, Dental, Vision, Disability, and Life Insurance
• 401(k) Plan
• Paid Time Off and Holidays