Sous Chef

Sous Chef – Full-Time
Banquet & Catering Facility | Northern New Jersey

Established banquet facility in Northern New Jersey is seeking an experienced Full-Time Sous Chef to join our culinary team. This position is focused exclusively on high-volume banquet and catering operations. We are not a traditional à la carte restaurant.

The ideal candidate will have a strong background in large-scale food production, banquet execution, and leading kitchen teams in a fast-paced catering environment.

Responsibilities

• Work alongside the Executive Chef to oversee all back-of-house operations for banquet and catered events.
• Supervise food preparation, production, plating, and execution for high-volume events while maintaining consistency and quality.
• Coordinate the preparation and execution of multiple events simultaneously.
• Accommodate special requests, dietary restrictions, and allergy protocols in accordance with established procedures.
• Maintain all health, sanitation, and food safety standards in compliance with local and state regulations.
• Ensure proper food handling, storage, inventory control, and waste reduction practices.
• Lead, motivate, and develop kitchen staff while fostering teamwork and clear communication throughout the culinary operation.
• Delegate responsibilities effectively to ensure smooth event execution and efficient kitchen operations.
• Assist with scheduling, training, and maintaining established culinary standards.
• Support the Executive Chef in maintaining an organized, productive, and cost-conscious banquet kitchen.

Requirements

• Minimum of 3–5 years of progressive culinary experience in high-volume banquet, catering, or event facilities required.
• Previous experience in à la carte restaurant operations alone is not sufficient; direct banquet/catering experience is strongly preferred.
• Culinary education or formal culinary training preferred.
• Proven ability to thrive in a fast-paced, volume-driven catering environment.
• Strong leadership, organizational, and communication skills.
• Stable work history with a hands-on approach and willingness to lead by example.
• Must possess a valid ServSafe Food Protection Manager Certification.
• Thorough knowledge of local health department regulations and sanitation standards.
• Ability to work evenings, weekends, holidays, and varying schedules based on event needs.

We are seeking a dedicated culinary professional who is passionate about hospitality and committed to delivering exceptional banquet experiences while maintaining the highest standards of quality and execution.

Job Type: Full-time

Pay: $85,000.00 - $125,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Experience:

• Catering: 3 years (Required)
• Culinary: 3 years (Required)

License/Certification:

• ServSafe (Required)

Work Location: In person