Banquet Sous Chef

Banquet Sous Chef  

 

ABOUT INTERNATIONAL HOUSE  

International House (I-House) at UC Berkeley is a 501(c)(3) nonprofit organization dedicated to fostering intercultural respect, lifelong friendships, and leadership skills for a more just and peaceful world. Founded in 1930, I-House hosts over 600 undergraduate, graduate, and postdoctoral students from more than 80 countries each year.  

In addition to serving as a residential community, I-House offers intercultural programs through the Robertson Resident Life and Intercultural Development Office (RIO), and provides hospitality services including Edmonds’ café, a globally inspired dining hall, and full-service event and catering operations. 

As I-House approaches its centennial, it continues to broaden global perspectives and promote inclusion. We are committed to hiring individuals from diverse backgrounds and creating an environment where differences are celebrated. We welcome applicants of all races, ethnicities, gender identities, sexual orientations, ages, religions, abilities, parental statuses, and experiences. 

 

POSITION OVERVIEW 

Reporting to the Executive Chef, this role leads the planning, production, and delivery for all banquets, conferences, and events held at I-House. This position is ideal for a passionate, hands-on leader who thrives in environments where they can manage and oversee banquet events are on time, on budget, and meet I-House standards.  

 

This position uses leadership and judgment skills as an experienced food service professional who is able to identify and resolve quality assurance issues effectively. This role also creates, inspects, and audits dining unit meal services for menu quality, consistency, adherence to food safety guidelines, production safety, and food cost accuracy. This role is ideal for a team player who can act as a player-coach in a fast-paced and multicultural cuisine kitchen. 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES 

 

Production and Service 

• Provide food preparation and execution for small- to large-scale events 

• Prepare, revise, and manage Banquet Event Orders (BEOs) 

• Translate BEOs into prep lists, production schedules, and station assignments 

• Place orders, receive deliveries, and verify quality and pricing 

• Manage inventory, minimize waste, and help meet food cost targets 

• Develop menus, portions, and recipe specifications 

• Deliver top-notch service to ensure consistent food delivery, timing, and presentation 

 

Food Safety and Compliance 

• Enforce HACCP, sanitation, and food safety standards in all areas 

• Maintain proper labeling, rotation, and storage practices 

• Manage allergen protocols and communicate allergy information appropriately  

• Ensure equipment is clean, maintained, and used safely; report repair promptly 

• Inspect all food for quality, seasoning, and temperature before it leaves the kitchen 

• Ensure all food safety requirements are adhered to consistently 

 

Leadership & Strategy 

• Supervise, mentor, and train kitchen staff, fostering a positive, collaborative, and inclusive work environment 

• Support staff development through training in culinary techniques, safety practices, and customer service 

• Create and manage staffing schedules