Overview

The Part-Time Banquet Sous Chef is involved with all aspects of the Banquet Culinary operations, focusing on private events, catering, and special events within the convention center. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing and developing product offerings and menus, and managing.

This role will pay an hourly rate of $27.00-$30.00.

Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.

This position will remain open until July 24, 2026.

Responsibilities

• Provide guidance and direction for all day-to-day event operations.
• Assist in the training, coaching, and development of Banquet Culinary staff.
• Plan and manage the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitation standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Work with the front-of-house team to ensure proper execution of events.
• Organize and help in the service of all activities concerning employee meals and events.
• Ordering, receiving, and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated 
• Executive Chef which are produced within OVG's quality standards guidelines.
• Assist in direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events; special events, etc.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Supporting Employee Partners and participating in daily and weekly management meetings.
• Perform other tasks as needed or as directed.
  

Qualifications

• Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule. 
• 2-3 years experience working in a fast-paced, high-volume catering or restaurant environment.
• Previous Sous Chef experience preferred.
• Previous Banquet Culinary experience preferred.
• Previous Leadership and Team Management Experience.
• Must acquire and maintain a Food Handlers Card, Alcohol Awareness Certification, and other required compliance trainings.
• Ability to work in a team-oriented, fast-paced, event-driven environment.
• Ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
• Knowledge of food safety and sanitation regulations.