Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide.
JOB TITLE – Sous Chef
DEPARTMENT – Banquets
REPORTS TO – Sous Chef/Executive Chef
SUMMARY
The Banquets Sous Chef plays a pivotal role in planning, preparing, and executing banquet and event culinary operations for The Roof Restaurant. Working under the direction of the Executive Chef and Executive Sous Chef, and in partnership with the events and banquet teams, this position is responsible for ensuring timely, consistent, and exceptional food production for a wide range of functions. The ideal candidate is organized, experienced in high-volume fine dining events, and able to lead kitchen teams to deliver precise quality and presentation under demanding timelines.
JOB ENVIRONMENT
Primarily works indoors in a high-pressure, fast-paced kitchen environment. Frequently exposed to heat, steam, sharp utensils, and commercial kitchen equipment. Requires the ability to work evenings, weekends, and holidays. Physical demands include standing for extended periods, lifting and carrying up to 50 pounds, and safely operating kitchen tools and appliances.
SKILLS, EDUCATION AND QUALIFICATIONS
• 3+ years of culinary experience with prior banquet, catering, or high-volume production experience preferred.
• Strong knowledge of culinary techniques, menu production, and large-scale plating/presentations.
• Proven ability to manage multiple events simultaneously and adapt to last-minute changes.
• Experience with food safety standards, HACCP principles, and ServSafe certification preferred.
• Strong organizational, communication, and leadership skills.
• Competence in inventory control, food cost management, and portion control.
• Ability to train, mentor, and develop kitchen staff and maintain high morale under pressure.
• Punctual, dependable, and committed to consistent culinary quality.
ESSENTIAL FUNCTIONS
• Assist the Executive Chef in planning, developing, and executing banquet and event menus in accordance with client specifications and restaurant standards.
• Supervise and coordinate banquet kitchen staff during prep, set-up, service, and breakdown to ensure timely delivery and consistent quality.
• Maintain strict adherence to food safety, sanitation, and hygiene standards for all banquet operations.
• Monitor food quality, taste, temperature, and presentation for all banquet items and troubleshoot issues in real time.
• Train and develop banquet cooks, prep staff, and event personnel to maintain consistent standards.
• Collaborate with the Catering/Events leadership to coordinate timelines, special requests, and on-site service flow.
• Assist in cost-control efforts by minimizing waste, optimizing labor deployment, and maintaining portion consistency.
• Support special projects, off-site events, and large-scale functions as assigned by management.
COMPENSATION
$65,000 - $75,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data.
OTHER JOB REQUIREMENTS
· May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs
· Takes on additional duties as required or assigned by management
EQUAL OPPORTUNITY EMPLOYER STATEMENT:
We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.