Banquet Sous Chef HOTEL DU PONT

What You’ll Do
Assist in supervising daily banquet kitchen operations, including food preparation, production, and presentation
Work alongside the Banquet Chef to design and execute event menus, ensuring creativity and consistency
Lead, train, and mentor banquet cooks and kitchen staff, fostering teamwork and accountability
Maintain food quality and safety standards while managing efficient production in a high-volume environment
Monitor food and labor costs, inventory, and ordering in collaboration with the Banquet Chef
Oversee kitchen organization, cleanliness, and adherence to sanitation and health regulations
Support coordination with banquet and catering teams to ensure seamless event execution

Who You Are
An experienced culinary professional with 3–5 years in high-volume or banquet kitchens, with at least 1–2 years in a supervisory role
Skilled in executing large-scale, plated, and buffet-style service with efficiency and precision
A hands-on leader who leads by example and thrives in a fast-paced, team-driven environment
Knowledgeable in cost control, ordering, and inventory management
Creative, detail-oriented, and passionate about delivering memorable culinary experiences

Why You’re Here
You thrive on the energy of big moments—weddings, galas, celebrations—and take pride in creating meals that make them unforgettable. You want to be part of a culinary team that blends tradition with innovation, serving dishes that reflect both the history and the future of HOTEL DU PONT. Here, your leadership and creativity will directly contribute to the relaunch of an icon.

Lead with skill. Inspire with passion. Be part of a legendary tradition.