Banquet Executive Sous Chef | Full Time

Job Description

Job Description

Reports to: Executive Sous Chef

Classification: Full Time, Exempt

Position Overview

The Banquet Sous Chef at Carneros Resort and Spa is responsible for supporting the Executive Sous Chef in leading and overseeing all culinary operations related to banquet events, catering functions, and the employee dining program. This role ensures that all menus, food quality, and service execution meet or exceed luxury standards while maintaining efficiency, consistency, and profitability.

The ideal candidate is a hands-on, organized culinary leader who can balance large-scale event execution with the daily oversight of the Employee Dining Room (EDR), ensuring high-quality, nutritious, and well-presented meals for associates. This individual thrives in a collaborative environment, guiding a talented culinary team through elevated service experiences that align with Carneros’ Forbes-level hospitality.

KEY RESPONSIBILITIES

• Support Executive Sous Chef in overseeing the preparation and presentation of banquet dishes, ensuring timely service and adherence to quality standards.
• Collaborate with the Executive Sous Chef to design and customize menus for various events, considering dietary restrictions and guest preferences.
• Supervise and train kitchen staff, ensuring efficient workflow and compliance with health and safety regulations
• Manage inventory levels, order supplies and maintain proper storage and rotation of food items to minimize waste.
• Ensure that all food is prepared according to recipes and presentation standards, maintaining consistency and quality across all dishes.
• Address any issues that arise during events, such as staffing shortages or last-minute menu changes, to ensure smooth operations.

EMPLOYEE DINING ROOM (EDR) OVERSIGHT

• Assist in directing and overseeing all culinary operations of the Employee Dining Room, ensuring balanced, appealing, and nutritious meals for staff.
• Help develop rotating menus and seasonal offerings that reflect quality and variety.
• Uphold standards of cleanliness, organization, and sanitation in the EDR kitchen and service area.
• Maintain strong communication with department heads to understand employee needs and feedback.
• Foster a positive and supportive environment for the EDR culinary team, promoting engagement and morale.

KITCHEN LEADERSHIP & TEAM MANAGEMENT

• Lead, train, and mentor a team of culinary professionals, fostering a positive and collaborative kitchen environment.
• Provide hands-on leadership during service, ensuring efficient, high-quality food preparation and plating.
• Conduct regular team meetings and pre-shift briefings to communicate menu changes, service expectations, and culinary techniques.
• Implement coaching and performance management strategies to support team development.
• Schedule kitchen staff, optimizing labor costs while maintaining service excellence.

TEAM DEVELOPMENT & TRAINING

• Recruit, train, and mentor banquet and EDR culinary staff, fostering teamwork, accountability, and professional growth.
• Conduct pre-shift meetings and regular trainings to ensure staff alignment with recipes, plating, and service expectations.
• Promote a culture of safety, cleanliness, and respect within the kitchen environment.

OPERATIONAL EXCELLENCE

• Conduct regular inventory counts and ensure proper ordering in collaboration with the Purchasing Manager.
• Implement cost-control initiatives while maintaining Carneros’ luxury dining standards.
• Ensure all banquet kitchen equipment is properly maintained and coordinate repairs as needed.

CROSS DEPARTMENTAL COLLABORATION

• Work closely with the Banquets, Sales, and Events teams to execute flawless event experiences.
• Partner with the Resort Executive Chef and F&B leaders to maintain consistent culinary standards across outlets.
• Collaborate with HR and Operations to support employee engagement and EDR satisfaction initiatives.

Qualifications

• Culinary degree from an accredited institution or equivalent experience.
• 3-5 years of experience as a Sous Chef or higher in a fine dining, farm-to-table, or luxury resort setting.
• Strong understanding of seasonal ingredients, sustainable sourcing, and farm-to-table cuisine.
• Proven leadership skills, with experience training and managing kitchen teams.
• Excellent culinary skills, with a focus on technique, presentation, and flavor balance.
• Knowledge of food safety regulations and best practices.
• Strong organizational and multitasking abilities, with attention to detail.
• Flexible schedule, including availability to work evenings, weekends, and holidays.
• Passion for culinary innovation, sustainability, and exceptional guest experiences.

TOTAL COMPENSATION

• Base Salary
• Medical, Dental & Vision Insurance
• Health and Dependent Care FSA Options
• Life Insurance, Short-Term Disability and Long-Term Disability
• Critical Illness, Cancer, Hospital Indemnity and Accident Supplemental Insurance
• 401k with Employer Match
• Paid Time Off (PTO) & Sick Leave