Banquet Sous Chef - Seasonal

The Banquet Sous Chef at Pine Canyon is responsible for overseeing and executing the culinary production of banquet events, ensuring seamless operations for both in-house and off-property functions. This role requires strong leadership, organizational skills, and attention to detail to manage the production of over 150 events spanning five months, ranging from 20 to 500 guests. The Banquet Sous Chef will be responsible for reviewing Banquet Event Orders (BEOs), prepping, managing the culinary team, and overseeing execution with precision.

Essential Duties and Responsibilities:

• Event Culinary Execution: Lead and manage all food production for banquet events, ensuring consistency, timeliness, and quality.
• BEO Interpretation & Planning: Read and accurately interpret Banquet Event Orders (BEOs) to ensure all menu items and dietary requirements are properly prepared and executed.
• Team Leadership & Management: Supervise and coordinate kitchen staff to ensure efficient workflow, proper task delegation, and timely execution.
• Prep & Production Oversight: Develop prep schedules, organize production timelines, and ensure all items are ready for event service.
• Detail-Oriented Execution: Maintain high attention to detail for plating, presentation, and overall quality to meet Pine Canyon’s culinary standards.
• Inventory & Ordering: Monitor ingredient usage, order necessary supplies, and maintain proper storage and FIFO rotation.
• Sanitation & Safety Compliance: Ensure all health codes, sanitation standards, and safety regulations are met during production and execution.
• Multi-Venue Coordination: Manage food production for both on-property banquet spaces and off-property catering events, adapting to different setups and logistical challenges.
• Collaboration with FOH & Event Teams: Work closely with banquet managers and front-of-house staff to ensure smooth service transitions and client satisfaction.
• Problem Solving & Adaptability: Address operational challenges, unexpected changes, and last-minute adjustments with efficiency and professionalism.
• Staff Training & Development: Assist in training culinary staff on banquet procedures, plating techniques, and efficiency strategies.
• Budget & Cost Control: Monitor food costs, minimize waste, and optimize ingredient usage to maintain budget targets.
  
  

Education/Experience:

• One to three months of related experience and/or training; or an equivalent combination of education and experience.
• Minimum of two years of experience in banquet, catering, or high-volume kitchen operations.
  
  

Physical Demands:

• Frequently stands, walks, and uses hands for food preparation.
• Regularly reaches, talks, hears, tastes, and smells.
• Occasionally climbs, balances, stoops, kneels, crouches, or crawls.
• Regularly lifts up to 50 pounds up to 100 pounds.
  
  

Environment/Noise:

• Regularly works in extreme heat and near moving mechanical parts.
• Occasionally works in extremely cold, wet, or humid conditions, near caustic chemicals, and in outdoor weather conditions.
• The noise level is moderate.
  
  

Mandatory Certificates/Licenses:

• Food handlers card from Coconino County.
  
  

Job Knowledge, Skill, and Ability Preferences:

• Strong ability to lead, manage, and motivate a team in a high-volume, fast-paced environment.
• Exceptional organizational and multitasking skills to handle multiple events simultaneously.
• Ability to adapt to last-minute changes and execute events with precision.
• Excellent problem-solving and communication skills to ensure seamless kitchen operations.
• Strong understanding of banquet-style food service, plating techniques, and presentation standards.
• Knowledge of food safety, sanitation, and kitchen best practices.
• Proficiency in Microsoft Office (Word, Excel, Outlook) for inventory, ordering, and event planning.
• Professional demeanor with a commitment to Pine Canyon’s high service and culinary standards.
  
  

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.