Banquet Sous Chef - $1,000 Hiring Bonus

Banquet Sous Chef

Salary Range $27.00 - $30.00 Hourly Position Type Full-Time Year-Round

Come work for an iconic resort where quality is priority. Madden's is an award-winning resort, located on more than 1,000 acres, that anticipates the wishes and desires of vacationers and offers them fantastic golf, upscale dining, lakeside spa, tennis, activity programs for children, biking, shopping, and art gallery with painting classes and almost every kind of on-the-water recreation possible in Minnesota, including fishing. Madden's has distinguished itself by an emphasis on gracious hospitality, quality and diversity. Our philosophy is simply to provide the best that Minnesota has to offer. Madden's is currently seeking a Banquet Sous Chef who will serves as the second-in-command for banquet culinary operations and is responsible for overseeing day-to-day execution, supervising staff, ensuring food quality and consistency, and exercising delegated authority and independent judgment to support operational and financial objectives of the Culinary Department.

$1,000 hiring bonus after 30 days of employment.

Duties and Responsibilities

• Oversees day-to-day consistent quality and presentation of all banquet food items, in alignment with standards established by the Banquet Chef.
• Leads and coordinates banquet food production for assigned events, including prep, execution, and breakdown.
• Executes menu plans, production schedules, and requisition of food and supplies as directed by the Banquet Chef
• Monitors and supports management of food costs, waste, and portion control to meet departmental financial goals.
• Observes production flow and implements operational adjustments within delegated authority to maintain cost and quality standards.
• Ensures proper receiving, storage, labeling, dating, rotation, and temperature control of food products in compliance with health department regulations.
• Assists in maintaining and updating banquet recipes, menu specifications, pictures, and production forecasts.
• Directly supervises banquet kitchen staff during events and daily operations, including cooks and dishwashers.
• Leads training, coaching, and development of culinary associates under the direction of the Banquet Chef.
• Enforces sanitation, safety, and food handling standards; ensures compliance with ServSafe guidelines.
• Monitors cleanliness and organization of kitchen equipment and work areas; reports maintenance needs and submits work orders as needed.
• Conducts visual inspections of banquet food for proper color, temperature, portioning, and presentation.
• Provides input and recommendations for scheduling and labor planning based on business volume and event forecasts.
• Steps in to lead banquet kitchen operations in the absence of the Banquet Chef.
• Communicates changes in procedures, menus, or service standards to kitchen staff.
• Participates in departmental meetings and pre-event briefings as required.
• Provides excellent internal service to ensure overall guest satisfaction.
• Maintains regular and reliable attendance.
• Incorporates safe work practices in all job duties.
• Provides input into hiring, performance feedback, coaching, and corrective action for banquet kitchen staff.
• Exercises independent judgment within delegated authority to address staffing, timing, and production issues during events.
• Consistently enforces company policies, safety standards, and performance expectations.

Education/Experience

• Culinary Certificate from a college or technical school preferred; or equivalent combination of education and experience.
• One to three years of culinary experience, preferably in banquet or high-volume event settings.
• Previous experience assisting with supervision or leadership in a kitchen environment preferred.

Supervisory Responsibilities

• Acts as a second-level leader within the banquet culinary team.
• Provides daily leadership, work direction, and performance oversight for banquet kitchen staff.
• Offers meaningful input into hiring, scheduling, training, coaching, and disciplinary actions, with final decisions made by the Banquet Chef.

Work Environment

Work is performed in multiple outlets and facilities, including kitchen and event spaces.

Physical Demands

Primarily stationary such as sitting or standing for prolonged periods of time. Must have the ability to stand, walk, talk/hear, both in person and by telephone, occasionally required to stoop, kneel, bend, crouch and lift up to 50-pound boxes and items sometimes repeatedly.

Expected Hours of Work

This is a salaried position requiring flexibility to meet business demands. Hours vary based on event schedules and may include nights, weekends, and holidays.

Travel

Less than 10% travel required.