Banquet Chef

JOB SUMMARY:

A Sous Chef supports the Executive Chef in overseeing daily kitchen operations, food preparation, and service quality. This role ensures consistency in food production, adherence to safety and sanitation standards, and smooth coordination across all kitchen stations. The Sous Chef assists with staff training, order expediting, and maintaining kitchen workflow. Performs work under general supervision.

ESSENTIAL/PRIMARY DUTIES:

• Assists the Executive Chef in overseeing food preparation, cooking, and presentation to ensure quality, consistency, and timely service.
• Prepares meals and ensures portion accuracy according to menu and guest specifications.
• Ensures compliance with health, safety, sanitation, and food-handling standards across all kitchen operations.
• Manages kitchen inventory, verifies product freshness, and coordinates proper storage and labeling procedures.
• Operates and maintains kitchen equipment, including knives, grills, ovens, warmers, and steamers.
• Expedites orders during service to maintain presentation standards and timely delivery.
• Supports training of kitchen staff on processes, recipes, and safety protocols.
• Oversees kitchen opening and closing procedures and delegates tasks as needed in the Executive Chef’s absence.
• Monitors food temperatures during preparation and storage to ensure compliance with regulatory standards.
• Maintains a clean, organized, and sanitized workstation and assists in maintaining overall kitchen cleanliness.

SECONDARY DUTIES:

• Assists with menu development, recipe testing, and quality improvements.
• Supports special events, banquets, or large-scale food production as needed.
• Other duties, as assigned.

EDUCATION and/or EXPERIENCE:

High school diploma or equivalent and 3–4 years of culinary experience in a high-volume kitchen, or equivalent combination of education and experience. Formal culinary training, food safety certification, and experience with inventory management, kitchen equipment operation, and recipe execution preferred.

COMPETENCY and/or SKILL:

• Exceptional cooking skills and working knowledge of multiple cuisines and preparation methods
• Solid working knowledge of kitchen safety, sanitation, and food-handling standards
• Solid working knowledge of kitchen equipment and tools
• Working knowledge of kitchen inventory processes and quality control
• Ability to multitask and work efficiently under pressure
• Comprehensive knowledge of kitchen communication practices and order flow
• Attention to detail and strong organizational skills
• Working knowledge of basic computer applications (e.g., email, POS or kitchen management systems)

SUPERVISORY RESPONSIBILITIES:

N/A

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a teammate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the teammate is regularly required to stand, walk, stoop, kneel, crouch and use hands to finger, handle, or feel objects, tools or controls and reach with hands and arms and have the ability to effectively communicate. The teammate occasionally is required to sit and climb or balance. The teammate must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Founded in 1915, Midmark Corporation is the only company transforming healthcare experiences through innovative design within the medical, dental and animal health environments. With more than 2,200 teammates worldwide, Midmark focuses on harmonizing space, technology and workflows, creating a better experience for caregivers and patients at the point of care. The Midmark headquarters and innovation hub are located in Versailles, Ohio, which is also home to the Midmark Experience Center, Design Center, Technology Center and our largest manufacturing facility. Midmark maintains eleven additional locations in the United States, including four innovation hubs, and has subsidiaries in India and Italy.

EO/AA Employer Minorities/Females/Protected Veterans/Disabled