Banquet Sous Chef at MGH Hospitality

New City, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

80000.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet Management, Culinary Production, Menu Execution, Staff Training, Inventory Management, Food Waste Control, BEO Interpretation, Fine Dining Techniques, High-Volume Catering, Kitchen Organization, Team Leadership, Plating and Presentation

Industry

Hospitality

Description

Description About Us Housed in a meticulously restored 1912 Beaux-Arts landmark building, Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our stunning event spaces host everything from intimate, high-end private dinners to lavish galas and cultural gatherings. Our culinary program celebrates craftsmanship and historic sophistication. We believe private events should deliver the same critically acclaimed culinary standards found in our public spaces (Corner Bar, Swan Room). We are looking for a powerhouse Banquet Sous Chef to lead the charge behind the scenes. The Role As our Banquet Sous Chef, you are the conductor of the event kitchen. You will turn complex Banquet Event Orders (BEOs) into flawless culinary realities. From elegant passed hors d'oeuvres to multi-course seated dinners for hundreds, you’ll ensure every single plate is executed with precision, perfect temperature, and stunning presentation. What You’ll Do Lead the Line: Oversee prep, production, and execution of all banquet menus. Take the lead during event plating to ensure exceptional timing and visual appeal. Master the Logistics: Create rigorous prep lists and timelines tailored to varying event sizes, keeping the kitchen highly organized and ahead of schedule. Mentor the Team: Supervise, train, and motivate banquet cooks and stewards. Foster a culture of efficiency, mutual respect, and high culinary standards. Control the Numbers: Manage ordering, inventory, and food waste specific to the catering department. Collaborate Daily: Partner closely with the Event Sales team and FOH Banquet Managers to review BEOs and ensure seamless timing and communication. What We’re Looking For Experience: 2–3 years of experience as a Banquet Sous Chef or Lead Banquet Cook in a high-volume luxury hotel, premium catering company, or acclaimed NYC restaurant group. Precision at Scale: The ability to scale up fine-dining techniques for large groups without losing an ounce of quality. Cool Under Pressure: Strong organizational skills and a calm demeanor when handling overlapping event timelines. Credentials: Valid NYC DOH Food Protection Certificate is required. Flexibility: Open availability to work a schedule dictated by the event calendar (including early mornings, late nights, weekends, and holidays). Perks & Benefits Competitive salary package ($70,000 - $80,000 based on experience) Comprehensive Medical, Dental, and Vision insurance Generous Paid Time Off (PTO) and holiday pay Dining discounts across Nine Orchard venues Genuine opportunities for career growth within a highly respected, rapidly growing hospitality network

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Responsibilities

Lead the banquet kitchen by overseeing the prep, production, and execution of high-end event menus. Manage kitchen logistics, staff supervision, and coordination with sales and front-of-house teams to ensure flawless event delivery.