What are the responsibilities and job description for the Sous Chef- Banquets position at Sun Valley Resort?
The Banquets Sous Chef supports large-scale culinary operations by assisting in the planning, preparation, and execution of banquet and event menus across a variety of venues. This role provides continuous opportunities for growth while maintaining high culinary standards, efficient kitchen operations, and exceptional food quality for events of all sizes.
Duties & Responsibilities:
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Create, plan, and execute banquet menus in collaboration with culinary leadership.
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Oversee food production to ensure consistency, quality, and presentation standards are met.
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Schedule, supervise, train, and support kitchen staff to ensure efficient banquet operations.
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Provide coaching, recognition, and corrective action as needed; assist with performance evaluations.
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Manage food ordering and inventory to support events and control costs.
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Ensure proper use, cleanliness, and maintenance of kitchen equipment and workspaces.
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Uphold all food safety, sanitation, and company standards at all times.
Qualifications:
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Minimum of five years of experience in a commercial kitchen, including leadership responsibilities.
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Proven experience with menu development, planning, and high-volume food production.
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Strong attention to detail with the ability to maintain quality under pressure.
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Demonstrated leadership skills and the ability to motivate and manage a team.
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Ability to delegate tasks effectively and hold self and team accountable to company standards.
- Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching
- Can safely lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds