Catering / Banquet Sous Chef
Position Summary:
Ralph Brennan Restaurant Group is seeking an experienced, hands-on Catering / Banquet Sous Chef to coordinate and execute exceptional culinary experiences for private events, banquets, and off-site catering throughout New Orleans. Reporting to the Executive Chef, this position leads day-to-day event production, supervises culinary personnel, and works closely with catering sales, event operations, and restaurant culinary teams to deliver outstanding food, consistent execution, and gracious hospitality.
The Catering / Banquet Sous Chef translates approved menus and event specifications into organized, efficient kitchen operations. The successful candidate combines culinary creativity, strong leadership, and sound organizational skills with a commitment to food quality, cost control, team development, and guest satisfaction.
Key Responsibilities:
- Culinary Production: Assist with menu development and execute approved menus for plated dinners, buffets, receptions, themed events, and specialty functions, incorporating seasonal and locally sourced ingredients whenever appropriate.
- Event Execution: Coordinate culinary production from preparation through service, establishing prep lists, production schedules, recipes, and service standards to ensure consistent quality, proper portioning, presentation, and timely execution.
- Event Coordination: Collaborate with the Executive Chef, Catering Sales Manager, event operations, and restaurant culinary teams to review banquet event orders, guest counts, menu specifications, dietary needs, timelines, equipment, transportation, and venue requirements.
- Kitchen Leadership: Schedule and supervise assigned culinary personnel, including temporary and event staff. Delegate responsibilities, provide training and coaching, maintain performance standards, and foster a professional, collaborative work environment.
- Operational Management: Coordinate daily production priorities, inventory needs, equipment, and staffing within established budgets and procedures. Identify opportunities to improve kitchen organization, productivity, consistency, and efficiency.
- Cost Control: Monitor food usage, portioning, inventory, waste, and labor deployment. Maintain accurate production practices and communicate cost concerns and opportunities for improvement to the Executive Chef.
Qualifications:
- One to three years of experience as a Sous Chef or in a comparable culinary leadership role; relevant catering, banquet, or event experience strongly preferred.
- Culinary degree or equivalent professional training preferred.
- Demonstrated ability to coordinate high-volume food production and execute private events across varied guest counts, menus, venues, and service formats.
- Strong knowledge of professional kitchen operations, food preparation, production planning, and culinary presentation.
- Working knowledge of food costing, labor scheduling, purchasing, inventory management, portion control, and waste reduction.
- Proven ability to supervise and develop employees, delegate effectively, and maintain accountability for performance.
- Excellent organizational, communication, time-management, and problem-solving skills.
- Knowledge of food safety, sanitation, and applicable health regulations; current food safety certification or the ability to obtain certification as required.
- Flexibility to work evenings, weekends, holidays, and off-site events as business needs require.
- A strong work ethic, attention to detail, adaptability, and commitment to culinary excellence and gracious hospitality.
Reporting Structure and Accountability
The Catering / Banquet Sous Chef reports directly to the Executive Chef and is responsible for the day-to-day coordination and execution of assigned catering and banquet culinary operations.
The Sous Chef is expected to exercise independent judgment within established guidelines, direct assigned personnel, maintain production and quality standards, and ensure events are executed according to approved menus, specifications, timelines, and budgets.
The Executive Chef retains overall responsibility for culinary direction, menu and recipe approval, department-wide staffing and financial objectives, and final decisions regarding purchasing, food-cost strategy, and operational standards. The Sous Chef supports these objectives through effective execution, accurate communication, cost-conscious management, and recommendations for continuous improvement.
Compensation and Benefits
Ralph Brennan offers competitive compensation, a collaborative culinary and events team, and opportunities for professional growth. Benefits may include:
- Discretionary bonus opportunities.
- Paid time off.
- Medical, dental, vision, life, and disability insurance.
- 401(k) retirement plan with employer matching, subject to plan terms.
- Free shift meals and employee discounts at participating Ralph Brennan restaurants.
- Free parking.
- Employee referral program.
- Career development and advancement opportunities.
Compensation and benefit eligibility are subject to employment status and applicable company policies.
About Ralph Brennan
Ralph Brennan's collection of distinctive New Orleans restaurants and bakery is recognized for inspired cuisine, locally sourced ingredients, gracious hospitality, and memorable experiences in some of the city's most celebrated settings. Our catering team extends these standards to private events and off-site functions through culinary excellence, operational efficiency, and a commitment to exceptional guest experiences.
Ralph Brennan is an equal opportunity employer and welcomes applicants with diverse backgrounds and experiences.
Benefits
- Flexible schedule
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- 401(k)
- 401(k) matching
- Referral program
- Employee discount