Banquet Sous Chef

Spokane Valley, WA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $50,600.00 - $68,200.00

Benefits

Multiple Tiers of Medical Coverage

Dental Insurance

vision coverage

telehealth services

free maintenance medications

Pet insurance

hotel discounts

Tuition Reimbursement

Paid Time Off

401k Match

Job Description

The Davenport Grand Hotel is a premier luxury hotel located in the heart of Spokane, Washington. Renowned for its elegant design, exceptional service standards, and commitment to providing unparalleled guest experiences, the hotel stands as one of Spokane's most iconic and sophisticated properties. Offering a dynamic and upscale environment, The Davenport Grand caters to both leisure and business travelers seeking comfort and luxury in every aspect of their stay. As part of the esteemed Davidson Hospitality Group, the hotel benefits from a strong heritage of hospitality excellence and a culture that prioritizes professionalism, teamwork, and innovation. Employees at The Davenport Grand Hotel have the unique opportunity to grow within a vibrant and supportive hospitality community that values their contributions and fosters career advancement.

The role of Banquet Sous Chef at The Davenport Grand Hotel is a vital position within the culinary team, designed for a passionate culinary professional eager to lead and inspire. This full-time role offers a compelling salary range of USD $58,000 to USD $64,000 per year. The Banquet Sous Chef works closely with the Executive Chef to plan, organize, and execute banquet events that consistently exceed guest expectations. This position demands a blend of creativity, leadership, and culinary expertise where attention to detail and quality are paramount. Banquet events at the hotel span from intimate gatherings to large-scale functions, requiring flexibility and precision in food preparation and presentation.

The Banquet Sous Chef is responsible for assisting in menu planning, developing innovative and visually appealing dishes, supervising the culinary team, overseeing food preparation, and maintaining high standards of consistency and safety. Collaboration is key in this role, as the Sous Chef works alongside various departments to ensure seamless event execution and guest satisfaction. The role also involves managing inventory, controlling food costs, and staying abreast of industry trends to continually elevate the banquet dining experience.

Joining the Davenport Grand Hotel means becoming part of a respected team where your culinary skills are valued and nurtured. Employees enjoy comprehensive benefits, opportunities for professional development, and a workplace culture that promotes respect, creativity, and excellence in hospitality service. Davidson Hospitality Group, the managing company, is acclaimed for its entrepreneurial management style and comprehensive employee benefits designed to enhance team members' quality of life. Those seeking a rewarding and challenging career in a prestigious hotel environment will find this opportunity at The Davenport Grand Hotel both fulfilling and inspiring.

Job Requirements

culinary degree or equivalent experience
minimum 3 years of culinary leadership experience, preferably in banquet operations
strong understanding of banquet operations and food preparation techniques
ability to work in a fast-paced and dynamic environment
excellent leadership and interpersonal skills
knowledge of food safety and sanitation standards
strong attention to detail and organizational skills
ability to manage food costs and inventory
effective communication skills

Job Qualifications

culinary degree or equivalent experience
3+ years of experience in a culinary leadership role, preferably in banquet operations
strong knowledge of banquet operations, food preparation techniques, and presentation
creativity and ability to develop innovative and visually appealing dishes
strong leadership and team-building skills
excellent communication and organizational abilities
attention to detail and ability to work under pressure
knowledge of food safety and sanitation regulations

Job Duties

assist the Executive Chef in menu planning and recipe development for banquet events
supervise and train culinary team members, ensuring proper techniques and adherence to standards
oversee food preparation and presentation, ensuring quality and consistency
monitor inventory levels, order supplies, and manage food costs
collaborate with other departments to ensure seamless event execution
ensure compliance with health and safety regulations and maintain a clean and organized work environment
support the Executive Chef in menu tastings, special promotions, and menu engineering
stay updated with industry trends and innovations to enhance the banquet dining experience