Banquet Sous Chef

1w1 week ago

Davidson Hospitality Group

Newport, US · Full-time · $70,000 – $70,000

About this role

Newport Harbor Island Resort presents an exciting opportunity at a premier resort destination in Newport, Rhode Island, overlooking the stunning Newport Harbor. As Banquet Sous Chef, assist the Executive Chef in planning, organizing, and executing banquet events for high-quality cuisine. Deliver exceptional service and create unforgettable memories for guests in a beautiful, tranquil setting.

Join the culinary team to showcase creativity, leadership, and culinary skills in a dynamic, fast-paced environment. Oversee food preparation, presentation, and team supervision during banquet events. Ensure quality, consistency, and an unforgettable dining experience for special occasions.

Thrive in a collaborative, high-energy atmosphere with a dedicated team of professionals. Collaborate with other departments for seamless event execution and maintain compliance with health and safety regulations. Work in a clean, organized kitchen focused on culinary excellence.

Benefit from opportunities for career growth, ongoing training, and a supportive work culture. Contribute to unparalleled guest experiences in one of New England's most sought-after destinations. Apply now to advance your hospitality career with our vibrant team.

Requirements

Culinary degree or equivalent experience
3+ years of experience in a culinary leadership role, preferably in banquet operations
Strong knowledge of banquet operations, food preparation techniques, and presentation
Creativity and ability to develop innovative and visually appealing dishes
Strong leadership and team-building skills
Excellent communication and organizational abilities
Attention to detail and ability to work under pressure
Knowledge of food safety and sanitation regulations

Responsibilities

Assist the Executive Chef in menu planning and recipe development for banquet events
Supervise and train culinary team members, ensuring proper techniques and adherence to standards
Oversee food preparation and presentation, ensuring quality and consistency
Monitor inventory levels, order supplies, and manage food costs
Collaborate with other departments to ensure seamless event execution
Ensure compliance with health and safety regulations and maintain a clean and organized work environment
Support the Executive Chef in menu tastings, special promotions, and menu engineering
Stay updated with industry trends and innovations to enhance the banquet dining experience