A high-volume waterfront wedding & events venue in North Beach, MD, is seeking an experienced Sous Chef to support their culinary team through GravyWork. This role is full-time, on-site, with the opportunity to transition to the client’s permanent team (temp-to-hire).
Start Date: Mid-January
About the Role
You’ll be the right hand to the Executive Chef, helping lead a busy banquet kitchen that produces high-quality food for weddings, corporate events, and special occasions. This is a hands-on role for someone who can jump on the line, manage prep and production, and keep service smooth during high-volume events.
Key Responsibilities:
Lead and support line and prep cooks during events and service
Execute banquet and event menus to spec, on time, and at scale
Oversee daily prep, production, and plating standards
Maintain a clean, organized, and safe kitchen in line with health code standards
Assist with ordering, inventory, and product rotation
Help train, coach, and hold kitchen staff accountable to quality and pace
Collaborate with the Executive Chef and FOH team to ensure smooth events
What We’re Looking For:
3+ years experience as a Sous Chef or strong Lead Line Cook in hotels, catering, banquets, or high-volume restaurants
Proven ability to handle high-volume events with tight timelines
Solid knife skills and strong understanding of kitchen stations (grill, sauté, garde manger, etc.)
Knowledge of food safety & sanitation (ServSafe or equivalent a plus)
Comfortable working evenings, weekends, and event-heavy schedules
Reliable transportation to North Beach, MD
Professional, calm under pressure, and team-oriented
Schedule & Pay:
Full-time hours tied to event schedule (weekday prep + nights/weekends for events)
Competitive hourly rate, based on experience
Temp-to-hire: Start as a GravyWork employee with a path to full-time hire at the venue for the right fit
How to Apply
Please reply to this ad with:
Your resume (or detailed work history)
A brief note on your banquet / catering / events experience
Your availability for a mid-January start