Banquet Sous Chef at Salamander Hospitality, Llc

Washington, District of Columbia, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

80000.0

Posted On

15 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Banquet Operations, Menu Development, High-volume Food Production, Staff Training, HACCP Compliance, Food Safety, Inventory Management, Cost Control, Event Coordination, Vendor Management, Union Compliance, Luxury Service Standards, Team Management, Quality Control, Strategic Planning

Industry

Hospitality

Description

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four- and Five-Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match. Position Objective The Banquet Sous Chef at Salamander Hotels & Resorts is responsible for leading the planning, preparation, and execution of all banquet and special event culinary operations in accordance with the brand’s luxury standards, Forbes/Five-Star service culture, and commitment to exceptional guest experiences. This role ensures uncompromising quality, consistency, and presentation while managing high-volume production, union staffing requirements, and complex event timelines. Working collaboratively with the Executive Chef, Events, Sales, and Operations teams, the Banquet Sous Chef delivers refined, memorable culinary experiences for weddings, galas, conferences, VIP functions, and signature Salamander events. Essential Duties & Responsibilities Culinary Leadership & Execution * Lead all banquet culinary operations in alignment with Salamander’s brand standards and service philosophy. * Plan, prepare, and execute menus for weddings, galas, conferences, VIP dinners, and large-scale functions. * Oversee high-volume food production while maintaining fine-dining quality and luxury presentation. * Ensure consistency in flavor, portioning, and visual excellence across all events. * Supervise kitchen setup, service execution, and post-event breakdown. Menu Development & Brand Alignment * Collaborate with the Executive Chef on seasonal, market-driven, and customizable banquet menus. * Incorporate local sourcing, sustainability, and premium ingredients where possible. * Participate in client tastings, site visits, and culinary presentations. * Design specialty menus for VIP, dietary, cultural, and themed events. * Ensure menus reflect Salamander’s refined, modern American luxury identity. Team Leadership & Development * Recruit, train, coach, and evaluate banquet culinary staff. * Build a culture of professionalism, accountability, and continuous improvement. * Develop standardized recipes, prep guides, and operating procedures. * Lead by example in appearance, conduct, and craftsmanship. Quality Control, Safety & Sanitation * Enforce all HACCP, food safety, sanitation, and health department regulations. * Conduct daily tastings, line checks, and kitchen inspections. * Maintain an inspection-ready kitchen environment at all times. * Ensure proper storage, labeling, and product rotation procedures. Financial & Operational Management * Manage food purchasing, inventory, and storage systems. * Control food cost, waste, and overproduction. * Monitor labor efficiency and productivity. * Implement systems to improve operational efficiency and profitability. Event Coordination & Communication * Attend BEO meetings and pre-event planning sessions. * Review event specifications, timelines, and special requests. * Coordinate plating schedules and service flow with Banquet Operations and FOH. * Lead pre-event briefings and post-event evaluations. * Adapt quickly to last-minute changes while maintaining service excellence. Vendor & Purchasing Management * Source premium and specialty products through approved vendors. * Maintain strong supplier relationships. * Verify product quality, pricing, and delivery standards. Union & Compliance Responsibilities * Adhere strictly to the Collective Bargaining Agreement (CBA), where applicable. * Supervise union culinary staff in compliance with contract requirements. * Ensure proper staffing levels, job assignments, breaks, and overtime procedures. * Maintain accurate timekeeping and labor records. * Work collaboratively with union leadership and hotel management. * Demonstrate fairness, professionalism, and consistency in all labor matters. Guest Experience & Brand Representation * Serve as a culinary ambassador for Salamander Hotels & Resorts. * Interact professionally with clients, event planners, and VIP guests. * Personally oversee high-profile and signature events. * Address guest feedback and special requests with discretion and care. * Uphold Salamander’s reputation for personalized, intuitive luxury service. Qualifications & Experience Required * Minimum 5–7 years of progressive culinary experience. * At least 2 years in banquet or high-volume luxury hotel operations. * Proven success leading large culinary teams. * Strong foundation in classical and contemporary techniques. * ServSafe or equivalent certification. * Exceptional leadership, organizational, and communication skills. Preferred * Culinary degree or formal apprenticeship. * Experience in unionized luxury hotel environments. * Experience in Forbes Five-Star or AAA Five-Diamond properties. * Background in Michelin-influenced or chef-driven operations. * Multicultural and international cuisine experience. Core Competencies * Luxury service mindset * Strategic planning and execution * Financial and cost management * Talent development * Crisis management * Detail orientation * Cross-functional collaboration Physical Requirements * Ability to stand and walk for extended periods. * Ability to lift and carry up to 50 lbs. * Ability to work in hot, fast-paced environments. * Physical stamina for prolonged production and service. Working Conditions * Flexible schedule including nights, weekends, and holidays. * High-pressure, deadline-driven environment. * Exposure to heat, noise, and commercial kitchen equipment. Performance Indicators (KPIs) * Guest satisfaction and event feedback scores * Food and labor cost targets * Event execution accuracy * Health inspection results * Staff retention and engagement * Brand standard compliance Benefits * Paid Time off / Vacation * Holiday Pay * Sick Pay * Health Insurance * Dental Insurance * Vision Insurance * Health Savings Account * Life Insurance * Flexible Spending Account * 401(k) Savings Plan * Paid Maternity, Paternity and Adoptive Parent Leave * Short Term Disability Insurance * Long Term Disability Insurance * Supplemental Insurance (Accident, Cancer, Life, AD&D) * Direct Deposit * Company Paid Uniforms * Recognition Programs & Rewards * Property Discounts for Rooms, Retail, Dining, Water Parks, Golf, Spa and more * Discounted Parking * Tuition Reimbursement Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Responsibilities

The Banquet Sous Chef leads the planning, preparation, and execution of all culinary operations for banquets and special events to ensure luxury standards. This role manages high-volume production, supervises kitchen staff, and collaborates with various departments to deliver exceptional guest experiences.