Banquet Executive Sous Chef

# Banquet Executive Sous Chef Boca Raton, FL 33496## Overview Position Type Full Time## Description
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* Summary:

** Manages, coordinates, and participates in the daily functions of the culinary department, with primary responsibility for the planning, staffing, preparation, and execution of banquet and event functions. Leads by example and provides support, direction, and guidance to culinary staff engaged in preparing and executing food for banquets, private events, member functions, and other Club activities.

Reviews and executes Banquet Event Orders (BEOs), develops production plans and timelines, determines appropriate staffing levels, coordinates culinary resources, and oversees food preparation and service to ensure events are executed accurately, efficiently, and according to established quality standards. Works closely with the Executive Chef, Banquet and Food & Beverage leadership, Catering/Event Services, Stewarding, Purchasing, Receiving, and other departments to ensure seamless event  addition to excellent culinary skills, this position requires strong attention to detail, cleanliness, organization, leadership, communication, and problem-solving skills.

Must be able to manage multiple events and competing priorities in a high-volume, fast-paced environment while maintaining The Polo Club's standards for food quality, sanitation, service, and member experience.
** Essential Duties and Responsibilities
** include but are not limited to the following;
* Works closely with the Executive Chef and Food & Beverage leadership to plan and execute high-quality culinary operations for banquets, private events, member functions, and other Club activities.
* Reviews Banquet Event Orders (BEOs), event timelines, menus, guest counts, guarantees, special requests, VIP requirements, dietary restrictions, allergies, and other event details to ensure all culinary requirements are understood and properly executed.
* Develops production plans, preparation schedules, prep lists, and culinary timelines based on event requirements, guest counts, menu complexity, service style, and operational needs.
* Oversees culinary execution from preparation through service, ensuring food is prepared, plated, presented, transported, held, and served according to event specifications and established quality standards.
* Serves as the culinary leader during assigned banquet events and provides hands-on supervision throughout preparation and service.
* Monitors food quality, consistency, presentation, portion control, temperature, timing, and overall execution during events and takes immediate corrective action when necessary.
* Ensures food is delivered to the appropriate service area and service point according to the event timeline.
* Anticipates and resolves event-day operational issues involving food production, staffing, timing, equipment, supplies, or other culinary requirements.
* Communicates BEO changes, special requests, guest counts, timing adjustments, and other event requirements to the appropriate culinary and operational teams.
* Participates in event planning, pre-con meetings, and other operational meetings as needed to ensure culinary requirements are understood and coordinated.
* Executes the specifications and guidelines set by the Executive Chef and applies culinary and leadership skills to create a professional and productive working environment.
* Assists in managing culinary team employees including Chefs, Sous Chefs, Steward, Dishwashers, Purchasing and Receiving Clerks as assigned to ensure the efficient and effective preparation and execution of food for Club operations and events.
* Develops and maintains culinary staffing schedules for banquet functions based on event volume, guest counts, menus, service requirements, staffing needs, and operational priorities.
* Determines appropriate staffing levels for each event and assigns culinary employees to specific functions, stations, and responsibilities.
* Adjusts staffing assignments and schedules as event requirements, guest counts, BEOs, or operational needs change.
* Manages staffing responsibilities including interviewing, counseling, scheduling, payroll, performance management, coaching, and employee development.
* Evaluates quality control for all aspects of the culinary operation and makes modifications and improvements as necessary.
* Plans food production and forecasts quantities based on guaranteed guest counts, event specifications, menu requirements, and anticipated usage.
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