Banquet Sous Chef

Sundance is a distinguished name in the hospitality and culinary industry, operating as a prestigious resort offering exceptional dining and lodging experiences to its guests. Known for its commitment to quality, guest satisfaction, and maintaining industry standards, Sundance continuously strives to provide an environment that fosters growth, teamwork, and excellence in service. The resort is dedicated to delivering impeccable food and beverage experiences, which are supported by a team of skilled culinary professionals and hospitality experts. As a full-time, year-round establishment, Sundance offers steady employment opportunities with competitive compensation and benefits, including subsidized medical, dental, vision coverage, 401k plans, and paid time off for all its employees. Additionally, staff members enjoy enticing perks like employee discounts on dining and resort amenities, as well as season passes, reinforcing the organization's commitment to employee well-being and engagement.

The role of Banquet Sous Chef at Sundance is a critical position within the Food & Beverage Department, reporting directly to the Banquet Chef. This non-exempt, hourly role offers a competitive rate of pay between $28.00 and $30.00 per hour, depending on experience. The Banquet Sous Chef is tasked with executing all facets of the banquet operation to effectively manage and maintain the restaurant’s culinary standards, especially in the absence of the Banquet Chef de Cuisine. The position demands open availability, including weekends and holidays, ensuring the continuous delivery of high-quality dining experiences to guests.

The Banquet Sous Chef plays an essential leadership role by overseeing the kitchen staff during service periods, ensuring proper preparation, presentation, and food safety practices that align with the Sundance Standard. The Sous Chef collaborates closely with the Culinary Director and Chef de Cuisine in menu development, recipe product research, and inventory management. This role is responsible for conducting pre-shift meetings, supervising and training line cooks and dishwashers, managing productivity, quality control, and enforcing hygiene and operational standards throughout service. The Sous Chef must maintain a well-organized kitchen environment by ensuring all stations are clean, adequately stocked, and food products are correctly stored and labeled to comply with health codes and company standards.

This position also includes vital supervisory responsibilities, such as interviewing, hiring, training, appraising, disciplining employees, and addressing workplace complaints under the guidance of company policies and legal standards. Serving as a bridge in leadership, the Banquet Sous Chef supports the culinary team by fostering a positive work environment, encouraging team development, and stepping up to carry out the Chef de Cuisine duties across various kitchen outlets as needed. This multifaceted role requires excellent communication skills, hands-on culinary expertise, and the ability to manage multiple kitchen operations efficiently, ensuring that the resort's patrons receive consistently excellent food service experiences.