Horizon Hospitality Associates, Inc
Banquet Chef
Horizon Hospitality Associates, Inc, Washington, District of Columbia, us, 20022
Banquet Executive Sous Chef
A premier luxury catering and events team is looking to add an experienced Banquet Executive Sous Chef to their team in the DC area. This role will oversee daytime kitchen production, lead client tastings, and support execution of high-end on-premise and off-premise events. The ideal candidate will bring fine dining standards, leadership skills, and strong organizational abilities to a fast-paced, high-volume environment.
This is an excellent opportunity for a polished culinary professional who thrives in high-end, event-driven environments and is passionate about delivering exceptional guest experiences.
Key Responsibilities
Oversee daily culinary production and ensure timely, precise preparation
Lead tastings for clients in partnership with sales and culinary leadership
Execute VIP off-premise events, managing on-site kitchen operations
Collaborate on seasonal menu development and refinement
Maintain food safety, organization, and operational standards
Mentor junior culinary staff and ensure consistent quality
Support purchasing, inventory control, and labor management
Qualifications
Graduate of a recognized culinary institution (preference of CIA or Johnson and Wales)
7+ years in fine dining, luxury hotel, or elite catering environments
Expertise in modern cooking techniques, plating, and large-scale production
Strong communication skills and polished client-facing presence
Flexible schedule with availability for evenings and weekends
Proven ability to lead under pressure with meticulous attention to detail
Ability to commute to Washington DC area
Compensation $100,000 - $115,000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more!
Base pay range $100,000.00/yr - $115,000.00/yr
Additional compensation types Annual Bonus
Seniority level Mid-Senior level
Employment type Full-time
Job function Production and Management
This position won't be available for long so if interested, please apply with an updated resume!
Only qualified, local candidates will be contacted.
#J-18808-Ljbffr
This is an excellent opportunity for a polished culinary professional who thrives in high-end, event-driven environments and is passionate about delivering exceptional guest experiences.
Key Responsibilities
Oversee daily culinary production and ensure timely, precise preparation
Lead tastings for clients in partnership with sales and culinary leadership
Execute VIP off-premise events, managing on-site kitchen operations
Collaborate on seasonal menu development and refinement
Maintain food safety, organization, and operational standards
Mentor junior culinary staff and ensure consistent quality
Support purchasing, inventory control, and labor management
Qualifications
Graduate of a recognized culinary institution (preference of CIA or Johnson and Wales)
7+ years in fine dining, luxury hotel, or elite catering environments
Expertise in modern cooking techniques, plating, and large-scale production
Strong communication skills and polished client-facing presence
Flexible schedule with availability for evenings and weekends
Proven ability to lead under pressure with meticulous attention to detail
Ability to commute to Washington DC area
Compensation $100,000 - $115,000 base salary, bonus program, comprehensive medical package, 401k, PTO, and much more!
Base pay range $100,000.00/yr - $115,000.00/yr
Additional compensation types Annual Bonus
Seniority level Mid-Senior level
Employment type Full-time
Job function Production and Management
This position won't be available for long so if interested, please apply with an updated resume!
Only qualified, local candidates will be contacted.
#J-18808-Ljbffr