Banquet Sous Chef

Sundance is a renowned hospitality establishment known for its exceptional food and beverage services within a scenic and energetic resort environment. As a full-service entity, Sundance prides itself on delivering exquisite dining experiences to its guests, consistently upholding high culinary standards and creating memorable moments through its diverse offerings. Operating year-round, Sundance supports a culture of excellence, innovation, and teamwork, all aimed at enhancing the overall guest experience and maintaining its status as a premier destination.

The Banquet Sous Chef role at Sundance is a full-time, year-round position offering a competitive hourly wage of $28.00 to $30.00 depending on experience. This position falls under the Food & Beverage department and reports directly to the Banquet Chef. The Sous Chef serves as the key operational leader in the Banquet kitchen, ensuring the flawless execution of banquet services, especially in the absence of the Banquet Chef de Cuisine. This role encapsulates leadership, culinary creativity, and operational management, combining responsibility for both food preparation and team supervision.

In this role, the Banquet Sous Chef is responsible for maintaining the highest standards of cleanliness, safety, sanitation, and efficiency throughout all banquet operations. Leading by example, the Sous Chef oversees the cooking process to ensure food quality aligns strictly with Sundance’s exacting standards. One of the key aspects of this position involves collaborating with chefs in menu development, researching new products, and implementing culinary innovations. The Sous Chef supports the Chef de Cuisine with ordering food supplies and managing inventory, contributing directly to cost-effective and timely kitchen operations.

The Banquet Sous Chef also takes a proactive role in managing kitchen staff, providing clear instructions through production lists, assigning tasks, and ensuring quality control over food preparation. Daily pre-shift meetings are conducted by the Sous Chef to align cooks and dishwashers on training opportunities, operational priorities, and service standards, fostering a cohesive and motivated team environment. Additionally, the Sous Chef ensures compliance with health code regulations and maintains a clean, organized workspace consistent with safety standards.

Supervisory responsibilities extend to interviewing, hiring, training, appraising, and addressing performance issues within the kitchen team. The Sous Chef plays an integral role in developing team members’ skills through ongoing training and direct support. They also oversee proper food storage, temperature control, and sanitation protocols to ensure food safety and quality during service. This role requires adaptability, as the Sous Chef may be called upon to work across different kitchen outlets within Sundance, stepping up to fulfill the Chef role when necessary to meet business and staffing demands.

This position requires open availability including weekends and holidays to support Sundance’s operational needs. It’s an ideal career opportunity for culinary professionals seeking to advance in a dynamic and supportive environment with opportunities for growth and development. The Banquet Sous Chef at Sundance embodies culinary excellence, leadership, and dedication, contributing significantly to the resort’s reputation and guest satisfaction.