Banquet Sous Chef

Job overview

The Banquet Sous Chef role is onsite in Dubuque, IA, with compensation of $55,000–$60,000 per year. The role supports Hotel Julien Dubuque’s banquet and event services, which are central to the hotel’s guest experience. The chef assists the Executive Chef with banquet kitchen operations, overseeing food preparation and service while leading kitchen staff and maintaining food quality, presentation, sanitation, and safety. The role also supports menu development, production planning, inventory, and cost control.

What you'll do

• Prepare and cook food for banquet functions
• manage kitchen shifts and delegate tasks
• check food quality and presentation
• assist with banquet menu development
• maintain food handling, sanitation, and safety standards
• supervise, train, and develop kitchen personnel
• estimate production needs
• assist with inventory and ordering
• contribute to food and labor cost control
• review Banquet Event Orders and plan kitchen operations.

What we're looking for

Skills & competencies

banquet sous chef

dubuque ia

hotel julien

full-time

$55k–$60k/year

banquet kitchen

event operations

food preparation

menu development

kitchen leadership

food safety certification

inventory management

flexible event schedule

Work arrangement

• Weekend coverage required

Benefits & perks

• Competitive pay
• career growth opportunities
• supportive work environment
• opportunity to work in a historic hotel setting.

Why this role

Requires food safety certification and 2–4 years of high-volume culinary experience focused on banquet and event operations; schedule may include days, nights, weekends, and holidays based on events.

About the employer

HOTEL JULIEN is hiring for this role. Industry: Hotels (except Casino Hotels) and Motels. Sector: 72.