Sous Chef – Culinary Leader for Events & Production

About the role

The Sous Chef will lead culinary execution for catered events, banquets, activations, VIP experiences, and daily production at The Department at Hudson’s. This hands‑on leader ensures exceptional food quality, operational excellence, and flawless event delivery in a fast‑paced luxury hospitality setting.

Key responsibilities

• Lead execution of banquet, plated, buffet, reception, and activation‑style events, following BEOs, production schedules, and timelines.
• Direct culinary teams during setup, service, breakdown, and post‑event recovery, ensuring consistent presentation.
• Assist in daily food production, manage prep schedules, and enforce recipe standards, portion controls, and yield consistency.
• Train, coach, and develop cooks and culinary leads; monitor labor productivity and attendance.
• Enforce food safety and sanitation procedures, maintain temperature logs, labeling, and support HACCP compliance.
• Review BEOs for operational risks, forecast labor and production needs, and maintain accurate production records.

Required profile

• 3–5+ years of experience as a Sous Chef or in high‑volume culinary operations.
• Strong organizational skills, urgency, and ability to manage multiple events simultaneously.
• Proven leadership ability to motivate and develop kitchen staff.
• Excellent communication with event managers, front‑of‑house teams, sales, and operations.

Required skills

• HACCP and food safety compliance
• Inventory management and product rotation
• Menu development and testing
• Culinary production scheduling
• Recipe standardization and portion control