Key Responsibilities and Required Skills for Banquet Sous Chef

🎯 Role Definition

The Banquet Sous Chef is a senior kitchen professional responsible for supporting the Banquet/Events Chef and Executive Chef in the planning, production, and execution of food service for large-scale events and banquet functions. This role focuses on menu implementation, high-volume cooking techniques, team leadership, quality control, food safety compliance (HACCP/ServSafe), cost control, vendor coordination, and seamless on-site delivery for weddings, corporate events, conferences, and seasonal banquets. The Banquet Sous Chef ensures consistent culinary standards across plated, buffet, and station-style services while managing prep schedules, inventory, and staff training to meet revenue and guest satisfaction targets.

📈 Career Progression

Typical Career Path

Entry Point From:

Chef de Partie / Line Cook with banquet or catering experience
Banquet Cook or Station Chef in hotels, conference centers, or large restaurants
Commis Chef with strong event-service exposure

Advancement To:

Banquet Chef / Executive Banquet Chef
Executive Sous Chef
Executive Chef (Hotel or Catering Company)
Food & Beverage Operations Manager

Lateral Moves:

Catering Manager
Events Manager / Conference Services Coordinator
Private Chef for large-scale or corporate accounts

Core Responsibilities

Primary Functions

Lead and execute banquet and catering food production for events ranging from small private dinners to large-scale conferences, ensuring on-time delivery, correct portioning, and consistent presentation in line with menu specifications and guest expectations.
Collaborate with the Banquet/Events Chef to develop seasonal and event-specific banquet menus that balance creativity, production viability, dietary accommodations (vegetarian, vegan, gluten-free), and cost targets for plated, buffet, and station service formats.
Create detailed prep lists, production schedules, and mise en place plans to ensure efficient use of labor and kitchen resources across simultaneous events and overlapping service periods.
Supervise, train, and mentor banquet cooks, line cooks, stations chefs, and temporary event staff on standardized recipes, plating specifications, portion control, and service timing to maintain consistent food quality under high-volume conditions.
Implement and enforce food safety programs, including HACCP principles and ServSafe standards, to ensure compliance with local health codes, internal audits, and third-party inspections for all banquet operations.
Monitor food cost performance by conducting recipe costing, portion-control audits, waste tracking, and implementing cost-saving measures such as batch production, cross-utilization of ingredients, and seasonal purchasing.
Direct on-site plating, carving, and station execution during events to maintain presentation standards, guest flow, and timely replenishment during continuous-service buffets and multiple-course plated functions.
Coordinate with Event Sales, Banquet Managers, and Front-of-House teams to confirm event specifications, dietary requirements, timelines, room setup needs, and last-minute menu changes to ensure flawless guest experience.
Manage inventory control for perishable and non-perishable banquet items, conduct regular stock counts, rotate product for freshness, and place purchasing requisitions to reduce shrinkage and prevent stockouts before major events.
Build and maintain relationships with approved purveyors and vendors to secure quality specialty products, negotiate pricing, and ensure timely deliveries aligned with event schedules and seasonal demand.
Maintain and document standard operating procedures (SOPs), recipes, yield sheets, and training materials for banquet kitchen processes to support consistency and effective cross-training among culinary staff.
Troubleshoot real-time production issues—equipment failures, ingredient shortages, unexpected guest counts—and implement contingency plans to keep service on schedule and maintain quality.
Coordinate equipment and staffing requirements for off-site catering and satellite kitchens, including transport logistics, mobile equipment set-up, and communication of reheating or holding instructions to event staff.
Oversee allergen management protocols, labeling, and cross-contact prevention for events with multiple dietary restrictions to protect guest safety and limit liability.
Lead pre-event briefings and post-event debriefs with culinary and banquet teams to align expectations, review execution, capture lessons learned, and continuously improve banquet processes and service delivery.
Ensure kitchen sanitation, organization, and preventive maintenance schedules for banquet-specific equipment (holding ovens, warmers, chafing, mobile stations) and coordinate repairs with engineering or service vendors as needed.
Drive staff scheduling and labor allocation models to balance service-level requirements and budget constraints, including hiring, rostering, and performance coaching for Banquet kitchen personnel.
Prepare production forecasts and work with finance or operations to align food cost targets with event revenue projections and to recommend pricing or menu adjustments for profitability.
Develop and execute training programs for seasonal and temporary banquet staff that cover plating speed, portioning, safe food handling, and event-specific presentation standards to shorten onboarding time and improve service consistency.
Evaluate new menu items and specialty event concepts through controlled tastings, pilot productions, and feedback from culinary leaders, sales staff, and key clients to refine offerings and expand banquet capabilities.
Maintain meticulous documentation of event-specific recipes, timelines, and client preferences for recurring accounts to ensure continuity and personalized service delivery.
Support marketing and sales efforts by participating in menu tastings, client consultations, and culinary demonstrations that showcase banquet capabilities, signature dishes, and customization options for prospective clients.
Track and analyze banquet performance metrics—food cost percentage, plate-up time, waste per cover, guest satisfaction scores—and implement process improvements to enhance efficiency and bottom-line results.
Enforce portion control and plating consistency during service rounds and station turnovers, coaching staff in real time to maintain standards across high-volume shifts.

Secondary Functions

Assist the executive culinary team with special projects, seasonal menu rollouts, and large property-wide events (holiday buffets, galas) that require cross-department coordination.
Participate in vendor selection, quality assurance tastings, and contract reviews to align supply chain decisions with menu strategy and cost goals.
Contribute to development of catering packages and cross-sell menu add-ons that increase average check and enhance guest experience.
Support sustainability initiatives in the banquet operation—leftover reuse programs, composting, reduction of single-use plastics—and communicate best practices to staff.
Maintain training records, certification logs, and sanitation documentation for audit readiness and continuous compliance.
Advise on kitchen layout improvements and equipment investments based on banquet workflow analysis and production volume projections.
Provide mentorship and career development feedback to junior culinary staff and support pathways for internal promotion within the banquet team.

Required Skills & Competencies

Hard Skills (Technical)

Advanced banquet and high-volume cooking techniques including batch cooking, holding and holding-time management, and rapid plating for multiple covers.
Menu costing and recipe engineering skills to control food cost percentage and maximize gross profit on catered events.
Strong knowledge of HACCP, ServSafe, local health code regulations, and allergen management for complex event menus.
Production scheduling and kitchen labor planning to deliver simultaneous multi-room events with staggered service times.
Inventory management and purchasing experience for perishable and non-perishable banquet supplies, including inventory systems and cycle counts.
Experience with banquet management and event software (e.g., Delphi, Ungerboeck, Caterease, EventPro) or property management integration for catering orders.
Expertise in buffet setup, live-action stations, plated multi-course service, room service logistics, and off-site catering kitchen operations.
Proficiency in meat and fish butchery basics, large-format roasting, advanced sauce preparation, and cold/charcuterie production for banquet-scale quantities.
Knowledge of food safety documentation, sanitation protocols, and HACCP plan development for banquet operations.
Ability to produce and scale standard recipes, yield calculations, and production sheets for multiple service periods.
Familiarity with kitchen equipment used in banquet production: convection ovens, combi ovens, steam kettles, tilting skillets, holding cabinets, and mobile serving equipment.
Experience with quality control processes, sensory evaluation, and plating standards to ensure consistent guest experience across events.

Soft Skills

Strong leadership and team-building ability to motivate temporary and full-time staff under fast-paced, high-pressure event conditions.
Excellent communication and coordination skills to work with sales, catering managers, banquet captains, and external vendors to execute event details.
Exceptional organizational skills with an aptitude for multi-tasking, prioritizing prep tasks, and meeting tight event deadlines.
Problem-solving and contingency planning mindset to react quickly to service disruptions and maintain guest satisfaction.
Client-facing professionalism and presentation capability for tastings, walk-throughs, and on-site event management.
Attention to detail for presentation consistency, portion control, and adherence to dietary requirements.
Time management and delegation skills to distribute tasks effectively and maintain kitchen flow during peak service.
Coaching and mentoring approach to develop culinary talent and reduce turnover by fostering a positive, growth-oriented work environment.
Financial acumen to interpret P&L impacts, control costs, and recommend pricing or menu modifications to achieve targets.
Adaptability and resilience to handle last-minute changes in guest counts, menu substitutions, or multi-event overlaps.

Education & Experience

Educational Background

Minimum Education:

High school diploma or GED; culinary diploma or certificate from an accredited culinary school preferred.

Preferred Education:

Associate’s degree or diploma in Culinary Arts, Hospitality Management, or related field; formal apprenticeship or advanced culinary training is a plus.

Relevant Fields of Study:

Culinary Arts / Professional Cooking
Hospitality Management / Hotel & Restaurant Management
Food Safety and Sanitation

Experience Requirements

Typical Experience Range: 3–7+ years in professional kitchens with at least 2 years focused on banquets, catering, or high-volume event cooking.

Preferred:

5+ years of progressive culinary experience in hotels, conference centers, large restaurants, or catering companies with documented banquet leadership responsibility.
Proven track record of managing multi-thousand-cover events, menu development, and measurable food cost improvements.
Certifications such as ServSafe Manager, HACCP, or equivalent local food safety credentials.