Banquet Sous Chef

General Hotels Corporation is seeking a Banquet Sous Chef at The Crowne Plaza Union Station . This position plays a key role in delivering an exceptional guest experience through outstanding food quality, presentation, and timely banquet execution. This position provides hands-on culinary leadership and oversees the daily preparation and service of banquet events.

Key Responsibilities

Lead and oversee daily banquet kitchen operations, ensuring food is prepared and served accurately, consistently, and on time. Supervise, train, and coach kitchen staff; delegate assignments and hold team members accountable to established standards. Prepare, cook, and plate banquet food while assisting with buffet service as needed.

Ensure all food meets standards for quality, taste, temperature, portion size, presentation, and garnish. Ensure recipes, prep lists, and production standards are consistently followed. Participate with the Sales team in client visits, menu presentations, food tastings, and event planning to help ensure culinary expectations are met.

Collaborate with Sales and Food & Beverage leadership to develop and execute menus that meet client needs and event specifications. Assist with food ordering, inventory, portion control, waste reduction, and food cost management. Maintain proper FIFO inventory rotation and ensure all food is properly labeled, stored, and handled.

Maintain and enforce all food safety, sanitation, and cleanliness standards. Ensure kitchen cleaning and closing procedures are completed and the kitchen is prepared for the next day's operations. Communicate effectively with the Executive Chef, Sales team, Food & Beverage leadership, Front of House, and other departments regarding banquet needs and operational concerns.

Maintain a professional, positive, and team-oriented work environment. Perform other duties as assigned by the Executive Chef.

Qualifications

& Expectations Previous culinary leadership or banquet experience preferred. Strong knowledge of food preparation, presentation, sanitation, and kitchen operations. Ability to lead a team in a fast-paced environment while maintaining quality and attention to detail. Strong communication, organization, and problem-solving skills.

Ability to work flexible hours, including early mornings, evenings, weekends, and holidays based on business needs. Must report to work on time and in complete, clean uniform, including chef coat, chef pants, chef hat, and non-slip shoes. General Hotels Corporation is committed to enriching lives through award-winning hospitality.

GHC is one of the largest hotel management companies headquartered in the Midwest, with a 60+ year history of providing excellent guest service. We recognize that our associates are the key to our continued success and have a long history of promoting from within. General Hotels Corporation is an equal opportunity employer.

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