Banquet Sous Chef

Description: MPCC is looking for a passionate Banquet Sous Chef to join our culinary team! You'll work alongside a skilled crew while assisting the Executive Sous Chef in creating exceptional dining experiences for banquets, special events, and club functions. We're looking for someone with flexible availability who thrives in a dynamic environment, enjoys leading a team, and takes pride in delivering top-quality cuisine. If you’re passionate about food, teamwork, and unforgettable events—this is the role for you! Requirements: • Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials, ensuring cooking methods, garnishing, and portioning follow club standards. • Ensure consistency and quality in hot food execution, including proper cooking techniques and plating standards. • Collaborates on menu development by refining hot entrée selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus. • Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production. • Conducts daily raw cost tracking to ensure all items are accounted for. • Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team. • Assists in the supervision and training of employees while managing proper staffing for maximum productivity while controlling food and payroll costs for profitability. • Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events. • Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions. • Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment and enforces and follows proper sanitation and hygiene practices. • Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef. • Communicates with dining service staff during daily line-ups and expedites food orders during peak service hours. • Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories while supporting food procurement, receiving, storage, and issuing processes. • Oversees buffet presentations and inspects mise en place before service to maintain quality standards. • Reports all member and guest complaints to the chef and assists in resolving issues. Qualifications/Education: • A degree from post-secondary culinary arts program. • Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. • Must be familiar with and have worked with all kitchen equipment. • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. • Knowledge of and ability to perform required role during emergency situations. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds. • Continuous repetitive motions. • Work in a hot, humid and noisy environment. After filling out your application, we ask for just 5 more minutes of your time to complete this Predictive Index behavioral assessment. What this allows us to do is better understand your needs as an employee.