Sous Chef - Banquets (Hourly)

Tucson, AZ, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

401(k)

paid sick days

Paid vacation

Paid holidays

Tuition Reimbursement

Pet insurance

Job Description

Loews Ventana Canyon Resort is a distinguished luxury resort nestled in the picturesque Catalina Mountain range of Tucson, Arizona. It stands as a premier destination for travelers seeking a blend of natural beauty and upscale comfort, offering an ideal desert oasis for guests to relax and recharge. The resort combines breathtaking surroundings with exceptional amenities, ensuring a memorable experience for every visitor. Loews Hotels & Co., the parent company, has been operating iconic hotels and resorts across the United States and Canada since 1960. With an emphasis on diversity, inclusion, and a supportive team environment, Loews Ventana Canyon Resort fosters a workplace culture where growth and belonging are paramount. The company values employees for their unique qualities and aspirations, encouraging career development across various roles from guest services to corporate functions.

The Banquet Sous Chef position at Loews Ventana Canyon Resort offers culinary professionals an exciting opportunity to contribute to the resort's renowned banquet and event services. This role involves assisting the Executive Chef and Banquet Chef in planning, preparing, and overseeing the production of food for banquets and events. The Banquet Sous Chef is instrumental in managing kitchen operations during events, ensuring that every dish meets the highest standards of quality, consistency, and presentation. The position demands a creative thinker with excellent culinary skills, strong organizational abilities, and leadership capabilities to effectively supervise kitchen staff. It also requires someone who can work efficiently under pressure to meet deadlines, particularly during peak service times.

Key responsibilities include coordinating banquet menus, overseeing food preparation and presentation, managing inventory, training kitchen staff, and maintaining stringent food safety and sanitation standards. The Banquet Sous Chef works closely with banquet service teams to ensure seamless event execution and guest satisfaction. This role is suited for a culinary expert with several years of experience in upscale hotel or restaurant settings, who holds or can obtain the Food Handler Manager certification, and preferably possesses a culinary degree or equivalent experience. Loews Ventana Canyon Resort provides a dynamic and supportive environment for culinary talent to thrive by offering competitive health and wellness benefits, paid time off, training and development opportunities, tuition reimbursement, and exclusive team member discounts. Working at Loews Ventana Canyon Resort means joining a team committed to excellence and inclusivity, where employees have the chance to make a meaningful impact and grow their careers in the hospitality industry.

Job Requirements

Culinary degree or equivalent experience
Five to six years of experience in quality food production
Two plus years supervisory experience in quantity food production
Food Handler Manager certification or ability to obtain
Excellent culinary skills
Strong leadership and communication skills
Ability to work under pressure and meet deadlines

Job Qualifications

Strong knowledge of food safety regulations and best practices
Excellent culinary skills creativity and attention to detail
Strong leadership and communication skills
Five to six years of experience in quality food production in an upscale hotel or freestanding restaurant
Two plus years supervisory experience in quantity food production in an upscale hotel or freestanding restaurant
Food Handler Manager certification or the ability to obtain the certification
Culinary degree from recognized culinary institute or equivalent experience

Job Duties

Assist in the preparation and cooking of food for banquet events ensuring high quality consistency and presentation of all dishes
Supervise the kitchen staff during banquet service ensuring food is prepared according to the event's specifications and served on time
Oversee the plating and presentation of food ensuring it meets the standards
Assist in planning banquet menus in collaboration with the Executive Chef or Banquet Chef taking into account guest preferences dietary restrictions and seasonal ingredients
Coordinate with the banquet team to understand event timelines and any special food requests or modifications
Supervise and manage the banquet kitchen team during preparation and service ensuring all tasks are completed efficiently and professionally
Train new kitchen staff in banquet kitchen procedures food safety standards and food preparation techniques
Lead by example to maintain a positive and productive kitchen environment ensuring staff adhere to company policies and procedures
Ensure that all food produced meets the highest quality standards in terms of taste texture and presentation
Monitor food safety and sanitation practices ensuring that all staff comply with health and safety regulations including proper food handling storage and temperature control
Inspect food preparation areas and kitchen equipment for cleanliness and proper operation
Assist with managing inventory levels ensuring that all necessary ingredients and supplies are available for upcoming events
Help control food costs by minimizing waste utilizing ingredients efficiently and assisting with portion control
Collaborate with the Executive Chef or Banquet Chef to order supplies and ingredients ensuring that all items are fresh and of high quality
Work closely with the banquet service team to ensure smooth coordination between the kitchen and event staff during functions
Address any issues or last-minute changes that arise during banquet service ensuring a seamless guest experience
Support other culinary operations as needed including working on the line during high-volume periods or special events