Sous Chef - Banquets

Salt Lake City, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $75,000.00

Benefits

competitive salary

Inclusive and diverse work environment

Paid Time Off

Health Insurance

opportunities for professional development

employee recognition programs

flexible scheduling

Job Description

Our company is dedicated to being trusted voices of light and truth, reaching hundreds of millions of people worldwide. We are committed to fostering an inclusive and diverse work environment where every employee can thrive and contribute. As an Equal Opportunity Employer, we celebrate diversity and invite individuals from all backgrounds to apply, reinforcing our passion for fairness and ethical business practices.

We are currently seeking a skilled and experienced Sous Chef to join our Banquets Department at The Roof Restaurant. Reporting directly to the Sous Chef or Executive Chef, this role is crucial in orchestrating the culinary operations... Show More

Job Requirements

may be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs
takes on additional duties as required or assigned by management

Job Qualifications

3+ years of culinary experience with prior banquet, catering, or high-volume production experience preferred
strong knowledge of culinary techniques, menu production, and large-scale plating/presentations
proven ability to manage multiple events simultaneously and adapt to last-minute changes
experience with food safety standards, HACCP principles, and ServSafe certification preferred
strong organizational, communication, and leadership skills
competence in inventory control, food cost management, and portion control
ability to train, mentor, and develop kitchen staff and maintain high morale under pressure
punctual, dependable, and committed to consistent culinary quality

Job Duties

assist the Executive Chef in planning, developing, and executing banquet and event menus in accordance with client specifications and restaurant standards
supervise and coordinate banquet kitchen staff during prep, set-up, service, and breakdown to ensure timely delivery and consistent quality
maintain strict adherence to food safety, sanitation, and hygiene standards for all banquet operations
monitor food quality, taste, temperature, and presentation for all banquet items and troubleshoot issues in real time
train and develop banquet cooks, prep staff, and event personnel to maintain consistent standards
collaborate with the Catering/Events leadership to coordinate timelines, special requests, and on-site service flow
assist in cost-control efforts by minimizing waste, optimizing labor deployment, and maintaining portion consistency
support special projects, off-site events, and large-scale functions as assigned by management

Job Location

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