Sous Chef - Banquet

Description

• Job Title: Banquet Sous Chef
• Location: The Ritz-Carlton New York, NoMad – New York, NY
• Reports To: Executive Chef / Executive Sous Chef
• Department: Culinary – Banquets & Events
• Employment Type: Full-Time, Exempt
• Salary Range: $70,000–$75,000 per year + Bonus Eligibility & Benefits

About José Andrés Group

José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture.

At The Ritz-Carlton New York, NoMad , JAG delivers elevated culinary experiences within a luxury hospitality environment. From intimate private gatherings and corporate meetings to weddings, receptions, and large-scale celebrations, our Banquets & Events team brings together exceptional food, thoughtful presentation, and seamless hospitality.

Position Summary

The Banquet Sous Chef is a hands-on culinary leader responsible for supporting the planning, preparation, and execution of banquet and event culinary operations at The Ritz-Carlton New York, NoMad.

Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to established menus, Banquet Event Orders (BEOs) , timelines, guest counts, and JAG culinary standards.

The ideal candidate is highly organized, detail-oriented, and comfortable managing multiple events and changing priorities simultaneously. This individual brings strong banquet or high-volume culinary experience, a positive leadership style, and a passion for developing teams and delivering exceptional experiences.

Key Responsibilities

Banquet & Event Execution

• •Lead culinary preparation and execution for banquets, weddings, corporate functions, receptions, private events, and special events.
• •Review BEOs thoroughly to understand menus, guest counts, service styles, timelines, dietary restrictions, and special requests.
• •Ensure all food is prepared and executed according to established recipes, portions, presentation standards, and event timelines.
• •Coordinate multiple events and production needs simultaneously while maintaining quality and consistency.
• •Oversee execution of plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, and other event formats.
• •Maintain an active, hands-on presence during preparation, plating, and event execution.
• •Anticipate challenges and adjust production, timing, or team deployment as necessary.
• •Ensure food is delivered at the appropriate temperature and according to established service timelines.

Production & Preparation

• •Organize daily and weekly production based on upcoming BEOs and forecasted event volume.
• •Create and communicate clear prep lists and production priorities.
• •Establish appropriate pars and mise en place for upcoming events.
• •Monitor preparation, cooking, holding, plating, and service.
• •Ensure products meet JAG standards for flavor, freshness, quality, and presentation.
• •Coordinate equipment, smallwares, serving pieces, and culinary supplies required for each event.
• •Maintain organized production, staging, refrigeration, and storage areas.
• •Communicate shortages or production concerns proactively to Executive Culinary Leadership.

Team Leadership & Development

• •Provide daily leadership, coaching, and direction to banquet cooks and culinary team members.
• •Assign production and service responsibilities based on event requirements and team strengths.
• •Train culinary team members on recipes, preparation techniques, plating standards, sanitation, and banquet execution.
• •Conduct culinary briefings and communicate event-specific priorities.
• •Support onboarding and development of new culinary team members.
• •Provide timely and constructive coaching and feedback.
• •Foster a positive, respectful, inclusive, and accountable kitchen culture.
• •Lead by example with professionalism, urgency, organization, and attention to detail.

BEO & Event Coordination

• •Review upcoming BEOs with Culinary Leadership, Banquet Operations, and Event Sales.
• •Identify staffing, production, equipment, specialty product, and timing requirements in advance.
• •Confirm allergies, dietary restrictions, VIP requests, and customized menu requirements.
• •Identify discrepancies or questions regarding BEOs before production begins.
• •Participate in BEO meetings, tastings, and event-planning meetings as required.
• •Maintain awareness of last-minute changes and ensure updates are communicated clearly to the culinary team.
• •Ensure a seamless transition between culinary production and banquet service.

Culinary Quality & Presentation

• •Taste and inspect food throughout preparation and service.
• •Maintain consistency in recipes, portions, cooking techniques, and presentation.
• •Monitor plating to ensure consistency across large guest counts.
• •Maintain the same level of quality and attention to detail regardless of event size.
• •Monitor buffet, reception, and action-station presentation throughout events.
• •Support client tastings, customized menus, VIP events, and special culinary requests.
• •Assist Executive Culinary Leadership with seasonal banquet menus and new event offerings.

Inventory & Cost Control

• •Assist with ordering and maintaining appropriate banquet food and supply pars.
• •Monitor product utilization, yields, portion control, and waste.
• •Ensure production quantities align with guaranteed guest counts and event requirements.
• •Maintain proper FIFO rotation, labeling, dating, and storage.
• •Communicate shortages, spoilage, excessive waste, and unusual product usage promptly.
• •Assist with inventory counts as assigned.
• •Support food-cost objectives through responsible preparation, portioning, and product utilization.

Food Safety & Sanitation

• •Maintain exceptional cleanliness, organization, and sanitation throughout banquet culinary areas.
• •Ensure compliance with NYC Department of Health requirements, JAG standards, and property food-safety procedures.
• •Monitor food temperatures throughout preparation, holding, transportation, and service.
• •Ensure proper cooling, storage, labeling, and dating procedures.
• •Reinforce allergen awareness and cross-contamination prevention.
• •Ensure dietary restrictions and food allergies are handled accurately and safely.
• •Maintain inspection readiness at all times.
• •Identify and address food-safety or sanitation concerns immediately.

Collaboration & Communication

• •Partner closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and FOH leadership.
• •Maintain clear communication regarding event timing, menus, guest counts, and last-minute changes.
• •Coordinate with banquet service teams to ensure proper pacing and food delivery.
• •Build strong working relationships with Ritz-Carlton hotel partners and departments.
• •Participate in BEO meetings, operational meetings, tastings, and post-event reviews.
• •Support other JAG culinary operations within the property when business needs require.
• •Represent José Andrés Group professionally in interactions with clients, guests, and hotel partners.

Requirements

What We're Looking For

• •3+ years of professional culinary experience with progressive leadership responsibility.
• •Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred.
• •Luxury hotel, banquet, catering, high-volume events, or large-scale culinary production experience strongly preferred.
• •Experience reading and executing from BEOs and detailed event specifications .
• •Experience with plated events, buffets, receptions, action stations, and high-volume functions.
• •Strong culinary fundamentals, knife skills, and production knowledge.
• •Ability to organize and execute multiple events simultaneously.
• •Strong understanding of production planning, portion control, yields, inventory, and food cost.
• •Proven ability to trai