Banquet Sous Chef

Overview The Banquet Sous Chef will assist the Banquet Chef and Culinary Leadership in operation while maximizing banquet profits, assuring quality and sanitation controls, supervising staff and maintaining safety practices. Ensure all banquet guest experiences are supreme and fulfillment of all duties in the absence of the Banquet Chef. Salary: $27.00/hour – $32.00/hour Benefits Full‑time employees are eligible for medical, dental, vision, 401(k) (with a company match) and more benefits. Enjoy free golf, discounts on resort retail and food & beverage, and more! Full‑time team members are eligible for 2 weeks of PTO and holiday pay in their first year. Experience destinations around the country with team member hotel discounts. Opportunities for internal career growth and expansion. Monthly team member gatherings, quarterly events, and the legendary Team Member Golf Tournament. Trust us, seeing a first‑time guest take in our Cascade views never gets old. Some benefits may vary based on job status. Responsibilities Maintain professional guest relations. Display knowledge of food preparation. Assist in selecting, training, scheduling, supervising, and counseling employees according to Suncadia policies and procedures. Complete all paperwork as assigned. Coordinate smooth operation of food preparation line by supervising line staff. Prepare food as required. Direct cleanliness of kitchen area. Maintain resort kitchen equipment. Display knowledge of safe operation of kitchen equipment. Maintain security of kitchen area. Train staff in use of working menus, recipe cards, and photograph standards. Direct staff in sanitary food handling techniques. Display understanding of Suncadia appearance standards. Complete other duties as assigned, including cross‑training. Oversee the food preparation line. Direct, maintain, and stock the set‑up of the line or stations. Prepare food according to quality standards, ensuring food is at proper temperatures at all times. Follow all appropriate policies and procedures while constantly striving to improve all standards of operation. Maintain professional guest and team member relations; motivate team in positive ways during busy times. Set up, restock, maintain, and clean food preparation line, walk‑in coolers, freezers and outside units. Prepare food as ordered and according to Suncadia Resort standards. Coordinate all orders between stations and food service personnel. Monitor food quality and rotation. Assist with daily sanitation checks, temperature checks and correct items as needed. Maintain cleanliness of work area, proper storage of all products whether dry, hot or cold. Direct team to follow daily and weekly cleaning schedule. Prepare food in accordance with pre‑established preparation times and standards. Prepare food in accordance with working menus, recipe cards, and photograph standards. Display understanding of sanitary food handling techniques, including enclosure protocols. Display understanding of Suncadia Resort’s appearance and grooming standards. Complete other duties as assigned by a chef, including cross‑training, reduction of waste, ensuring staff takes daily breaks. Qualifications Minimum 5+ years’ experience as a cook in a high‑volume restaurant, resort/hotel kitchen, catering/banquets experience preferred. Ability to work well with others. Able to communicate well with team members and guests. Active Food Handler’s permit or ability to obtain one within 14 days of employment. Valid U.S. Driver’s License. Ability to read and communicate through written menu requirements. Supervisory skills including training, communication, and organization. Must have the ability to make recommendations to effectively resolve problems using judgement consistent with standards, practices, policies, and procedures. Ability to organize and prioritize work. Must be a United States citizen or possess a valid work permit. Must be 18 years of age or older. Must be able to read, write and speak English. Ability to work a flexible schedule that may include evenings, weekends and holidays. #J-18808-Ljbffr