Overview

The Banquet Sous Chef is involved with all aspects of the Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership and management of kitchen staff; growing and developing product offerings and menus; and managing profitability of food items.

This role pays an hourly rate of $26.00-$28.00

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

This position will remain open until November 13, 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 à la carte, employee meals, and private dining rooms.
• 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. daily specials, salads, entrees, etc., as applicable per work assignment and as designated by the Executive Chef, which are produced within OVG's quality standards guidelines.
• Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation
  checklists, and ordering and inventory documentation.
• Assist in menu design and direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events and private events and weddings.
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.

Qualifications

• 2-3 years as line cook. Lead or supervisory experience is preferred.
• High school diploma or GED. Culinary training preferred.
• Health & Sanitation Card.
  Ability to communicate and follow instructions.
• Indoor environment, fast pace.
• Must be able to stand and walk for extended periods.
• Must be able to lift/carry/push/pull up heavy objects on occasion.