SOUS CHEF - BANQUET

Salary Range: $70K - $85K

Company Overview :

José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands.

Position Summary
The Banquet Sous Chef is responsible for assisting in the planning, organization, and execution of all banquet kitchen operations. This includes supervising kitchen staff, ensuring the quality of food preparation, coordinating with event management teams, and maintaining smooth operations during large-scale events. The Banquet Sous Chef will support the Head Chef and other Banquet Chefs in maintaining high culinary standards and delivering exceptional food service to guests.

Job Functions/Responsibilities

Menu Planning & Preparation :

• Assist in menu creation and recipe development for banquet events.
• Ensure all food items meet the quality standards and specifications set for each event.
• Coordinate with event managers to ensure dietary restrictions, guest preferences, and special requests are addressed.

Kitchen Supervision :

• Oversee the daily operations of the banquet kitchen during events, ensuring food preparation and presentation are executed to the highest standards.
• Supervise and lead kitchen staff, ensuring they are trained, motivated, and follow proper food safety and sanitation practices.
• Assist in managing inventory, ordering supplies, and ensuring the kitchen is stocked with necessary ingredients for upcoming events.

Quality Control :

• Ensure food quality, portion control, and presentation meet company and client expectations.
• Inspect food preparation and ensure compliance with health and safety regulations.
• Monitor kitchen staff performance and provide feedback or corrective actions as necessary.

Event Coordination :

• Work closely with the Banquet Manager, event planners, and front-of-house staff to ensure smooth event execution.
• Manage kitchen workflow during high-volume events to ensure food is prepared and delivered on time.
• Adjust production schedules based on event timing and guest numbers.

Staff Training & Development :

• Assist in training new kitchen staff, including line cooks, prep cooks, and dishwashers.
• Foster a team-oriented environment, promoting efficiency, cleanliness, and productivity.
• Ensure staff understands safety protocols, including food handling, equipment use, and emergency procedures.

Cost Control & Budget Management :

• Help manage food and labor costs, keeping them within the set budget for each event.
• Ensure proper portioning and minimize food waste.
• Assist in inventory management, ordering, and maintaining accurate records of supplies.

Health & Safety Compliance :

• Ensure the kitchen complies with local health regulations and food safety standards.
• Maintain cleanliness and organization in all kitchen areas, including storage, preparation, and cooking spaces.
• Oversee the proper storage and handling of food products to prevent contamination.

Knowledge, Skills and Experience

• Culinary Arts degree or equivalent experience.
• Minimum of 3-5 years of experience in a high-volume kitchen, with at least 1 year in a supervisory role. 
• Experience in banquets or large-scale catering is highly preferred.
• Strong leadership and team management skills.
• Excellent communication and organizational skills.
• Ability to work under pressure and manage multiple events simultaneously.
• Knowledge of food safety regulations and kitchen hygiene practices.
• Proficient in using kitchen equipment and technology for menu planning and inventory management.
• Ability to stand for long periods, lift heavy objects (up to 50 lbs), and work in a fast-paced environment.
• Food Safety Certification (e.g., ServSafe) and any other local health and safety certifications are preferred.
• Evening, weekend, and holiday work is often required, depending on event schedules.
• The role may require working in high-pressure environments during large events, requiring the ability to stay calm and organized under stress.

JOSÉ ANDRÉS GROUP restaurants span across the world including Miami, Orlando, Las Vegas, NYC, Chicago, LA, Dubai, Bahamas and of course our original home, Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase José's passion for telling the stories of a culture through food. José Andrés Group is an equal opportunity employer.More detail about José Andrés Group - NoMad part of José Andrés Group, please visit