Banquet Sous Chef
Company: Larchmont Yacht Club
Location: Larchmont
Posted on: April 1, 2026
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Job Description:
Description Banquet Sous Chef Larchmont Yacht Club Status:
Hourly, full-time, on-site Location: Larchmont, NY (Westchester
County) Reports to: Executive Chef and Banquet Chef Hourly range:
$36.00 to $38.00 |PTO |Health Benefits |401K About the Club
Larchmont Yacht Club is a premier private club founded in 1880,
located on the waterfront in Westchester County with dining,
sailing traditions, and an active calendar of member functions and
private celebrations. The events program spans weddings, holiday
celebrations, meetings, and milestone occasions, supported by an
experienced team and multiple event spaces designed for memorable
gatherings. Position summary The Banquet Sous Chef is the
day-to-day driver of the banquet kitchen and plays a key role in
making sure execution is consistent and reliable. You will lead
both prep and service for private events and member functions, keep
stations organized, and ensure the team stays aligned with the
plan. When the Banquet Chef is off site or managing other events at
the same time, you will step in to lead the kitchen and keep
service running smoothly. In a strong club kitchen, this role
requires a balance of culinary skill, organization, and confident
team leadership. Core responsibilities Own daily execution details:
study BEOs, write and organize prep lists, communicate the plan,
and keep production moving without sacrificing standards. Lead
during service: supervise banquet cooks during high-volume events,
ensure plating remains consistent, coordinate timing and execution,
and adjust calmly when timelines shift. Support menu development
and variety: contribute ideas that balance classic club
expectations with modern tastes and dietary needs, then execute
them consistently. Train and develop cooks: onboarding, station
coaching, and real-time feedback that improves speed, quality, and
morale. Maintain kitchen readiness: labeling, storage, rotation,
sanitation, and equipment awareness that prevent problems before
service begins. Contribute to cost discipline: portioning, waste
control, and inventory practices aligned with banquet goals.
Qualifications Qualifications Prior experience as a sous chef, or
banquet lead in a high-standard environment with significant event
volume. Proven ability to execute from BEOs and run organized,
deadline-driven prep for complex events. Strong fundamentals:
sauces, butchery basics, production cooking, and clean plating
habits that hold up under pressure. Food safety certification (or
ability to obtain quickly). Preferred Private club banquet
experience where member expectations, preference memory, and
long-term consistency are part of the job. Clear interest in career
growth. Schedule and work environment Event-driven schedule with
consistent need for evening and weekend leadership, particularly
during peak season and member club events.
Keywords: Larchmont Yacht Club, West Haven , Banquet Sous Chef, Hospitality & Tourism , Larchmont, Connecticut
