Banquet Sous Chef - Arizona Biltmore

Banquet Sous Chef

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Cond Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

The iconic Arizona Biltmore is located in the heart of the prestigious Biltmore neighborhood in Phoenix. The resort was named the "Jewel of the Desert" since its opening on February 23, 1929. This gorgeous 39-acre property reopened in May 2021 after undergoing a $150 million restoration. It has over 700 rooms, over 200,000 square feet in banquet space spread out over the beautiful property, 9 food and beverage outlets (including 2 restaurants, 2 bars, 2 poolside bars, a gelato shop/caf, and in-room dining), a luxury spa, and 7 pools including a 65' waterslide. Arizona Biltmore is a LXR Hotel & Resort by Hilton which is a hand-selected collection of unique luxury hotels, offering bespoke service and personal adventures in the world's most intriguing locations. With this, as a team member you will receive the Go Hilton travel benefits in addition to Pyramid's travel benefits.

What you will have an opportunity to do:

Banquet Sous Chef is responsible for supervising all aspects of food production, including the training and development of Junior Sous Chefs and the culinary team. This role ensures that safety and sanitation standards are strictly maintained, and the final product is executed flawlessly in alignment with the Banquet Chef's vision and senior leadership, as directed by banquet event orders.

Additionally, the Banquet Sous Chef collaborates closely with other departments to ensure seamless event execution, playing a key role in delivering an exceptional dining experience for guests.

Essential Functions:

• Train all staff in the production and execution of banquet event orders, ensuring a consistent and high-quality culinary experience.
• Oversee the preparation and quality control of all soups, stocks, sauces, and other banquet dishes.
• Collaborate with the banquet team, event coordinators, and clients to customize menus and ensure culinary alignment with the event's theme, style, and guest expectations.
• Manage the daily culinary operations in assigned areas, ensuring efficiency and effectiveness throughout the kitchen.
• Food cost is of the upmost importance so hot food ordering accuracy prep list accuracy and overall expert level in organization.
• Monitor inventory levels of ingredients and supplies, ensuring timely ordering and stock rotation to meet event demands while minimizing waste.
• Maintain comprehensive knowledge of all menus and recipes, ensuring accuracy, consistency, and high standards in food preparation.
• Conduct regular quality checks during food preparation and before service, ensuring all dishes meet the hotel's high standards and are presented attractively.
• Provide leadership and mentorship to Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks, fostering a positive work environment and encouraging professional growth through ongoing training and development.
• Ensure all kitchen operations comply with local, state, federal and company wide food safety, health, and corporate training regulations, including maintaining proper documentation and records.
• Assist in managing the banquet kitchen budget by controlling food costs, optimizing ingredient usage, and minimizing waste without compromising quality.
• Oversee the completion of all assigned production lists, ensuring timeliness and accuracy in food preparation and delivery.
• Ensure the daily freshness and quality of all products, from raw ingredients to finished dishes.
• Communicate effectively with Sous Chefs and other team members to address needs, requirements, and potential issues, ensuring seamless operations.
• Lead the culinary team in quickly resolving any issues that arise during an event, such as last-minute menu changes or unexpected guest requests, ensuring smooth operations and guest satisfaction.
• Participate in the creation and periodic review of banquet menus, introducing innovative dishes and concepts that enhance the hotel's culinary offerings.
• Occasionally interact with guests during events to ensure satisfaction with the culinary offerings and address any specific dietary needs or special requests.
• Work closely with other departments such as housekeeping, engineering, and the front office to ensure seamless coordination and support for large-scale events.
• Demonstrate a strong commitment to safety, taking appropriate action to prevent injury, damage, or loss, and responding effectively in emergencies.
• Maintain a professional attitude, appearance, and demeanor at all times, adhering to uniform and footwear standards.

What are we looking for?

Education:

• High School Diploma or GED
• Accredited Culinary School or Apprenticeship, preferred.

Experience:

• 4-5 years experience in Hotel Kitchens with high volume and quality
• Previous supervisory experience required

Licenses or Certificates:

• Maricopa County Food Handler Card
• ServSafe Preferred

Compensation:

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.