Sous Chef (Banquets)

Study Hotels•Philadelphia, PA

7d•Onsite

About The Position

CO-OP Restaurant & Lounge at The Study at University City seeks a motivated Sous Chef specializing in banquets and catering. This role oversees culinary operations for 7,000 square feet of event spaces and the restaurant, delivering exceptional experiences for a variety of functions. The Sous Chef collaborates with the Executive Chef to manage daily culinary operations. Primary responsibilities include banquet and catering execution, with occasional support for restaurant service to uphold quality and guest satisfaction. Our dedicated team believes exceptional guest service is our highest priority. We welcome energetic, service-focused culinary professionals who are passionate about hospitality, quality cuisine, and delivering memorable dining and event experiences. Kitchen Snapshot CO-OP Restaurant & Lounge – Located within The Study at University City Approximately 120-seat restaurant and lounge 7,000 square feet of meeting and event space Banquets, university events, corporate meetings, and private functions Seasonal menus and scratch cooking Collaborative culinary team led by the Executive Chef

Requirements

High school diploma or GED required; formal culinary training or associate degree in culinary arts preferred.
Experience: 2+ years of experience in a fine dining, upscale casual, or hotel culinary environment.
Banquet, catering, or high-volume event culinary experience strongly preferred.
Food Handler certification required.
Strong knowledge of cooking techniques, ingredients, equipment, and kitchen procedures.
Ability to work flexible schedules, including evenings, weekends, and holidays.
Excellent communication and interpersonal skills.
Proficiency in English required; a second language is a plus.
Strong organizational skills, including time management, multitasking, and prioritization.
Ability to collaborate effectively with culinary staff and hotel departments.
Ability to lift or carry items weighing up to 50 pounds.
Ability to stand for extended periods of time in a kitchen environment.

Nice To Haves

formal culinary training or associate degree in culinary arts preferred.
Banquet, catering, or high-volume event culinary experience strongly preferred.
a second language is a plus.

Responsibilities

Support culinary leadership for banquet and catering events across 7,000 square feet of event space.
Direct daily kitchen operations with the Executive Chef, ensuring effective preparation, production, and service.
Ensure banquet menus and event production are executed consistently to quality standards.
Oversee restaurant service operations at CO-OP Restaurant & Lounge as needed.
Supervise, train, and mentor kitchen staff to build strong team performance.
Maintain efficient and cost-effective food production and kitchen operations.
Uphold high standards in food preparation, presentation, and plating.
Ensure food is prepared and served in accordance with quality standards and service timelines.
Manage food storage, rotation, and inventory control to prevent waste and ensure freshness.
Inspect and supervise kitchen equipment to ensure cleanliness, safety, and proper functioning.
Maintain full compliance with food safety and sanitation regulations at all times.
Manage ordering, purchasing, and inventory to support kitchen operations.
Assume the Executive Chef's responsibilities in their absence when necessary.

Benefits

Eligible full-time team members are offered a comprehensive benefits package. This includes medical, dental, vision, life, and disability insurance.
Team members receive paid time off and paid holidays.
Additional benefits include participation in our 401(k) retirement savings plan and access to the Employee Assistance Program, which offers counseling and support services.
Benefits, eligibility, and coverage details will be provided during the hiring process.

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