Banquet Sous Chef

About the role

The Banquet Sous Chef leads the banquet kitchen team at The Rittenhouse, ensuring high‑quality food preparation for banquet and catering events while meeting cost and guest‑satisfaction targets.

Key responsibilities

• Plan, organize and direct associates in the banquet kitchen, supervising food production for events as per banquet event orders (BEOs).
• Develop creative banquet menus, recipes and train staff to produce them accurately.
• Manage inventory, order supplies, and maintain food‑cost budgets.
• Ensure food safety, proper storage, cleanliness of kitchen facilities and compliance with certifications, licensing and OSHA standards.
• Interview, select, train, schedule and coach kitchen staff, aligning performance with brand standards and HHM core values.

Required profile

• Culinary degree preferred.
• Minimum four years of banquet production experience with supervisory responsibilities.

Required skills

• Menu development and recipe creation for banquet and catered functions.
• Inventory control and food‑cost management.
• Staff training and supervision in a high‑volume kitchen environment.

What we offer

• Competitive wages for full‑time and part‑time positions.
• Medical, dental and vision health insurance.
• Paid time off and 401k company match.
• Daily pay, free basic life insurance, and wellness resources.
• Employee assistance, educational development and referral bonus programs.