Sous Chef – Banquets & Events

Location: Seabrook, NH

Are you a culinary leader who thrives in a high-volume, fast-paced environment?

We are seeking a dependable and detail-oriented Sous Chef to spearhead our banquet and events operations. In this pivotal role, you will oversee the culinary execution for private dining, special events, and catered functions, ensuring that every plate meets our high standards of quality and presentation.

Reporting directly to the Culinary Director and Director of Food and Beverage, you will act as the primary culinary lead during events while also supporting our various outlet kitchens to maintain operational consistency across the property.

Key Responsibilities

Culinary Leadership & Execution

• Lead the Line: Oversee all culinary execution for banquets and events, acting as the primary lead to ensure timing, quality, and temperature standards are met.
• Team Development: Train and mentor chefs, cooks, and kitchen staff with a focus on large-format cooking, event pacing, and high standards of sanitation.
• Menu Execution: Execute menus developed by culinary leadership with precision, ensuring portion control and consistency.

Operational Management

• Strategic Planning: Coordinate event prep schedules, production plans, and staffing needs in collaboration with banquet management.
• Financial Control: Assist in forecasting labor and food needs, monitoring usage to control waste and prevent overproduction.
• Inventory Management: Manage inventory and requisitioning for event-related food and supplies.

Collaboration & Compliance

• Cross-Departmental Coordination: Partner with front-of-house, sales, and banquet teams to ensure seamless event execution.
• Safety Standards: Maintain rigorous standards of cleanliness and food safety in all prep and service areas.
• Planning: Participate in tastings, BEO (Banquet Event Order) reviews, and planning meetings.

Candidate Profile

To succeed in this role, you must possess strong organizational skills and the ability to lead teams through high-pressure service periods.

• Experience: Previous leadership experience as a Sous Chef or Senior Sous Chef is required, specifically with a strong background in banquets, private events, and high-volume catering.
• Skills: Proficiency in computer data processing, food safety/sanitation protocols, and the ability to read and interpret BEOs.
• Physical Requirements: Ability to lift up to 50lbs, stand for extended periods, and work in a loud environment.
• Availability: Must be able to work varying schedules, including nights and weekends, to reflect business needs.

Compensation

• Competitive salary with up to a 5% performance bonus.

Ready to lead our culinary team? Apply today to join a premier hospitality destination in Seabrook, NH.