Job Description

Job Description

Job Description

Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide.

JOB TITLE – Executive Sous Chef

DEPARTMENT – Banquets

REPORTS TO – Executive Chef – Banquets

 
SUMMARY 
The Executive Sous Chef is a senior culinary leader responsible for supporting the Executive Banquets Chef in the day-to-day execution of high-end banquet service. This role plays a vital part in maintaining elevated culinary standards, overseeing kitchen operations, mentoring team members, and ensuring consistent quality, presentation, and guest satisfaction. The Executive Sous Chef also contributes to planning, pacing, and operational efficiency in a high-profile, refined dining and event environment.

 
JOB ENVIRONMENT  
Works indoors in a high-pressure, high-volume banquet kitchen setting with strict attention to detail, timing, and execution. Must be comfortable working long shifts including evenings, weekends, and holidays. Frequently interacts with premium ingredients, high-end kitchen equipment, and a team of culinary professionals in a fast-paced, guest-facing environment.

SKILLS, EDUCATION AND QUALIFICATIONS 

· 4+ years of culinary experience in elevated dining or upscale banquet/restaurant kitchens

· Proven ability to lead in high-volume, high-standard culinary environments

· Deep understanding of banquet-style service, food preparation, plating techniques, and kitchen pacing

· Skilled in managing kitchen operations with consistency and precision

· Excellent time management, communication, and team leadership skills

· Familiarity with food and labor cost controls, ordering, and inventory systems

· Ability to lift up to 70 pounds and stand for extended periods

· Adherence to company grooming, hygiene, and uniform standards

ESSENTIAL FUNCTIONS 

· Supports the Executive Chef in all areas of kitchen operations for banquet events

· Oversees prep, cook line, and execution, ensuring portion control, quality, and consistent plating

· Leads and mentors BOH team members through daily direction, training, and coaching

· Maintains kitchen cleanliness and food safety compliance per health regulations

· Coordinates closely with FOH and banquet leadership to ensure guest satisfaction and flawless execution

· Performs additional tasks or special assignments as directed by the Executive Chef or leadership

COMPENSATION

$80,000 - $95,000 annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.

OTHER JOB REQUIREMENTS

· May be required to work outside of regular business hours, including weekends, evenings, and holidays

· Must be available to support private dining events, chef’s table experiences, and specialty offerings

EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to make applicable changes to the above job description as necessary.

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