Banquet Executive Sous Chef

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A premier luxury catering and events team is looking to add an experience Banquet Executive Sous Chef to their team in the DC area. This role will oversee daytime kitchen production, lead client tastings, and support execution of high-end on-premise and off-premise events. The ideal candidate will bring fine dining standards, leadership skills, and strong organizational abilities to a fast-paced, high-volume environment.

This is an excellent opportunity for a polished culinary professional who thrives in high-end, event-driven environments and is passionate about delivering exceptional guest experiences.

Key Responsibilities:

• Oversee daily culinary production and ensure timely, precise preparation
• Lead tastings for clients in partnership with sales and culinary leadership
• Execute VIP off-premise events, managing on-site kitchen operations
• Collaborate on seasonal menu development and refinement
• Maintain food safety, organization, and operational standards
• Mentor junior culinary staff and ensure consistent quality
• Support purchasing, inventory control, and labor management

Qualifications:

• Graduate of a recognized culinary institution (preference of CIA or Johnson and Wales)
• 7+ years in fine dining, luxury hotel, or elite catering environments
• Expertise in modern cooking techniques, plating, and large-scale production
• Strong communication skills and polished client-facing presence
• Flexible schedule with availability for evenings and weekends
• Proven ability to lead under pressure with meticulous attention to detail
• Ability to commute to Washington DC area

Compensation: $100,000 - $115,000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more!