Banquet Sous Chef

Centennial, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Exact $27.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k plan with company match

Paid Time Off

Holiday pay

Employee Discounts

Job Description

Suncadia Resort is a stunning 6,000-acre mountain resort community located on the sunny side of the Cascades in Cle Elum, Washington. Known for its breathtaking natural beauty and year-round activities, Suncadia offers a diverse range of experiences including lodging options from an intimate inn to classic Northwest lodges and private vacation homes. With championship golf courses, a luxury spa, over 40 miles of trails, and direct access to Wenatchee National Forest, Suncadia perfectly blends adventure with relaxation, catering to residents, guests, and the community alike. The resort fosters a true sense of place where meaningful moments are created daily, making it a premier destination for outdoor enthusiasts and those seeking a vibrant mountain lifestyle.

The Banquet Sous Chef role at Suncadia Resort is a dynamic and integral position within the Culinary team, assisting the Banquet Chef and Culinary Leadership in daily banquet operations. The role is designed to maximize banquet profits while ensuring the highest standards of quality, sanitation, and safety are maintained. Situated in a fast-paced environment, this position requires someone who can expertly supervise kitchen staff, maintain kitchen cleanliness, uphold food safety protocols, and ensure seamless food preparation and service. The Banquet Sous Chef is responsible for stepping in during the absence of the Banquet Chef, managing the food preparation line, and coordinating orders between stations and food service personnel. This role demands strong leadership, organizational skills, and a deep understanding of food safety and banquet kitchen operations.

At Suncadia, team members are inspired by the natural surroundings and a welcoming spirit that drives the creation of meaningful experiences. The resort provides a supportive work environment that values engagement, attentiveness, and teamwork. The Banquet Sous Chef benefits from opportunities for internal career growth, comprehensive training, and participation in team events that foster camaraderie. This full-time position offers competitive compensation, with a salary range of $27.00 to $32.00 per hour, and includes a robust benefits package featuring medical, dental, vision coverage, a 401k plan with company match, paid time off, and holiday pay starting in the first year. Team members also enjoy perks such as free golf, discounts on resort retail and dining, and hotel discounts. This role is based in Cle Elum, WA and requires flexibility to work evenings, weekends, and holidays as needed. The ideal candidate will bring at least five years of experience in high-volume kitchen environments preferably with resort, hotel, or banquet catering experience, and possess strong supervisory and communication skills to lead the banquet kitchen team effectively. Suncadia values team members who demonstrate professionalism, dedication, and a passion for delivering exceptional guest experiences in a unique mountain resort setting.

Job Requirements

Minimum five years experience as a cook in a high-volume restaurant, resort, or hotel kitchen
Catering or banquets experience preferred
Ability to work well with others and communicate effectively with team members and guests
Active Food Handler's permit or ability to obtain one within 14 days of employment
Valid US Driver's License
Ability to read and communicate through written menu requirements
Supervisory skills including training, communication, and organization
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

Job Qualifications

Minimum five years experience as a cook in a high-volume restaurant, resort, or hotel kitchen
Catering or banquets experience preferred
Ability to work well with others and communicate effectively with team members and guests
Supervisory skills including training, communication, and organization
Ability to read and communicate through written menu requirements
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

Job Duties

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 and prepare food according to quality standards, ensuring food is at proper temperatures at all times
Direct cleanliness of kitchen area and maintain cleanliness of work area, proper storage of all products whether dry, hot or cold
Maintain resort kitchen equipment and 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 and display understanding of sanitary food handling techniques, to include enclosure protocols
Display understanding of Suncadia appearance and grooming standards
Complete other duties as assigned, to include cross training, reduction of waste, ensuring staff is taking daily breaks
Oversee the food preparation line
Direct, maintain, and stock the set-up of the line or stations
Set up, restock, maintain, and clean food preparation line, walk-in coolers, freezers and outside units as well
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
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