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Open nowPosted 22 days ago

Banquet Sous Chef

Workable (global search)107,538 open roles

Pay
$70,000 – $75,000 a year
Where
Chicago, IL, United States
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Your applicationOpen nowBanquet Sous ChefWorkable (global search) · Chicago, IL, United States

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The clock on this job

Early applications get read.

10.1% of postings close within 7 days. Measured by our own scanner across the market. Workable (global search) postings stay open a median of 6 days.

Share of postings closed within
  1. 2.0%1 day
  2. 4.0%3 days
  3. 10.1%7 days
  4. 15.8%14 days
  5. 34.0%30 days
This job: posted 22 days ago

Workable (global search) median: 6 days open

The posting

JOB SUMMARY

  • Oversee banquet culinary operations from planning and preparation through event service and breakdown.
  • Partner with the Executive Chef, Executive Sous Chef, and banquet leadership to deliver consistent food quality, presentation, and member service.
  • Manage banquet production, staff, food safety, inventory, and costs.
  • Support other kitchen areas as needed and help our community live well.

Pay Rate: $70,000-75,000 annual salary

ESSENTIAL FUNCTIONS

Opening and Closing

  • Perform opening, closing, and side work according to club guidelines; ensure banquet kitchens and service areas are ready for scheduled events.

Banquet Operations

  • Plan, organize, and oversee culinary preparation and execution for banquet events, including production schedules, staffing, setup, service, and breakdown.
  • Collaborate with the Executive Chef and banquet leadership on menus and new dishes; review event details and communicate culinary needs, timing, and changes with the front of house team and other departments.
  • Prepare food to recipe and presentation standards; check freshness, quality, portions, and service readiness before and during each event.
  • Direct cooks, prep, receiving, and dishwashing staff assigned to banquet production. Expedite service when needed and remain calm under pressure.
  • Follow health department requirements for hot and cold holding, labeling, food storage, handling, and sanitation; keep walk-in coolers clean and organized.
  • Manage banquet inventory, purchasing, requisitioning, and food costs within budgetary guidelines; reduce waste and ensure supplies are available for upcoming events.
  • Coordinate with front of house managers to provide the best possible experience for members and guests.
  • Relieve the Chefs in their areas during absences and assist other kitchen operations as needed.

Management of Staff

  • Supervise, train, mentor, and assign banquet culinary staff; set clear expectations, follow up on work, and maintain a positive, collaborative environment.
  • Resolve employee issues in conjunction with the Executive Chef, Human Resources, and Director of Food and Beverage.
  • Counsel employees verbally and recommend formal discipline to the Executive Chef and Director of Food and Beverage; enforce club policies consistently.
  • Participate in 45-day, 90-day, and annual employee reviews as needed and maintain proper payroll protocols.
  • Model the club mission and core values and lead and inspire the team daily.

Other Job Functions

Perform other duties as assigned by management. This job description is not intended to contain a comprehensive listing of all activities, duties, or responsibilities required of the employee.

Requirements

  • At least five years of banquet sous chef, and or culinary supervisor experience in a high-volume banquet, restaurant, hotel, or club setting.
  • Culinary degree or equivalent experience.
  • Strong culinary skills and knowledge of diverse cooking techniques, banquet production, and event service.
  • Experience with purchasing, receiving, inventory management, and cost control in a multifaceted food and beverage operation.
  • Maintain food safety certifications required by applicable Chicago regulations; understand food safety and sanitation practices.
  • Ability to lead, educate, and empower team members while maintaining accountability and attention to operational detail.
  • Strong organizational, communication, and interpersonal skills; ability to manage multiple priorities and deadlines.
  • Work collaboratively with front and back of house teams and remain open to feedback, change, and growth.
  • Contribute to improvements in culinary offerings and the long-term growth of the program.
  • Ability to work a flexible schedule, including weekends and holidays.
  • Ability to lift 50 pounds and stand for prolonged periods.

Benefits

Time Off & Retirement

  • Paid Time Off
  • 401(k) with company match up to 3%
  • Value Sharing (Profit sharing)
  • Holiday Bonus
  • Paid Parental Leave

Health & Wellness:

  • Comprehensive health, vision, and dental insurance
  • HSA and FSA enrollment options
  • Short- & Long-Term Disability options
  • Life Insurance: Basic coverage equivalent to annual income, with voluntary options for additional coverage
  • Long-Term Care options: Coverage up to 50% of annual income
  • Accident and Critical Illness Insurance
  • EAP (Employee Assistance Program)
  • Pet Insurance through MetLife

Employee Perks:

  • Free workout privileges
  • Employee discounts in the Pro Shop, Spa & Salon services and in the Market
  • Parking and transit benefits (pre-tax deduction)
  • Access to Tickets at Work discounts
  • Tuition reimbursement

East Bank Club is an Equal Opportunity Employer and drug/smoke-free workplace.

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