Banquet/Rounds Sous Chef

Lead Banquet and Rounds kitchen operations to deliver high-quality meals for events and dining services. Oversee banquet production, staff, and coordination with Sales and Banquet Captain to ensure flawless event execution. Enforce recipes, SOPs, inventory controls, and PMIX reporting while maintaining strict food safety standards. Assist in menu development, daily specials, and new offerings for banquet and dining programs. Provide training and coaching to kitchen staff, manage safety programs, and uphold a secure, efficient work environment. Support the Executive Chef with line coverage, scheduling, and end-of-month inventory and purchasing alignment.