Banquet Sous Chef, Chaminade Resort & Spa

The Banquet Sous Chef is responsible for assisting in the leadership and execution of all banquet culinary operations, ensuring consistently high-quality food, presentation, service, and sanitation standards. This position works closely with the Executive Chef, banquet leadership, and culinary team to execute weddings, conferences, meetings, social events, and other catered functions. The ideal candidate is a hands-on culinary leader who thrives in a fast-paced environment, has strong banquet production experience, and can effectively lead a team while maintaining exceptional quality and consistency.

Responsibilities

Assist the Executive Chef and Executive Sous Chef in overseeing daily banquet kitchen operations; Lead, supervise, and train banquet culinary staff, including cooks, prep cooks, and stewards; Execute banquet menus according to established recipes, specifications, and presentation standards; Review banquet event orders (BEOs) and coordinate production timelines, quantities, special requests, and dietary accommodations; Ensure all food is prepared, portioned, presented, and served according to property standards; Coordinate banquet food production with the Banquet Chef, Executive Chef, Banquet Manager, and Front-of-House team; Maintain appropriate food quality, temperature, timing, and presentation throughout service; Assist with menu planning, recipe development, and seasonal offerings; Monitor food inventory and assist with ordering, receiving, storage, and product rotation; Control food costs through proper portioning, production planning, inventory management, and waste reduction; Ensure proper sanitation, cleanliness, organization, and food safety practices; Ensure compliance with local health department regulations and company food safety standards; Assist with scheduling, labor management, and staffing needs; Conduct pre-shift meetings and communicate event details, expectations, and production priorities; Inspect kitchen equipment and report maintenance or repair needs; Maintain a clean, organized, and safe working environment; Assist with special culinary events, VIP functions, weddings, and high-profile programs; Step into other culinary areas as needed; Perform additional duties and responsibilities as assigned by management.

Requirements

Minimum of 3-5 years of professional culinary experience, preferably in a hotel, resort, convention, or high-volume banquet operation; Previous supervisory or Sous Chef experience strongly preferred; Strong knowledge of banquet production, large-volume cooking, and event execution; Culinary degree or formal culinary training preferred; Strong knowledge of food safety, sanitation, and HACCP principles; Ability to read and execute banquet event orders and standardized recipes; Excellent organizational, communication, and leadership skills; Ability to prioritize and manage multiple events and deadlines in a fast-paced environment; Strong attention to detail and commitment to quality; Ability to work flexible schedules, including weekends, evenings, holidays, and extended hours based on business needs.

Nice to have

Previous supervisory or Sous Chef experience; Culinary degree or formal culinary training

Benefits

401k with company match; Recognition programs; Career growth and professional development opportunities; Employee benefits and hotel discounts; Opportunity to work in a dynamic resort and banquet environment; Collaborative culinary leadership team