Banquet Culinary Lead – High-Volume Events

Troon International; Flagstaff (AZ); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Healthcare Benefits

401(k) Match

Paid Time Off

Bonuses

Employee Meals

Job summary

Pine Canyon Club in Flagstaff, AZ, is seeking a Full-Time Banquet Sous Chef to lead high‑volume banquet operations for 150+ events over five months, with guest counts from 20 to 500. You will review BEOs, direct the culinary team, and ensure flawless execution for both on‑property and off‑property events.

Ideal candidates bring at least two years of banquet or catering experience, strong leadership, and a sharp eye for plating, safety, and cost control.

Qualifications

• Minimum of two years of experience in banquet, catering, or high-volume kitchen operations.
• Read and accurately interpret Banquet Event Orders (BEOs) to ensure all menu items and dietary requirements are properly prepared and executed.
• Supervise and coordinate kitchen staff to ensure efficient workflow, proper task delegation, and timely execution.
• Develop prep schedules, organize production timelines, and ensure all items are ready for event service.
• Maintain high attention to detail for plating, presentation, and overall quality to meet club standards.
• Monitor ingredient usage, order necessary supplies, and maintain proper storage and FIFO rotation.
• Ensure all health codes, sanitation standards, and safety regulations are met during production and execution.
• Manage food production for both on-property banquet spaces and off-property catering events.
• Work closely with banquet managers and front-of-house staff to ensure smooth service transitions.

Responsibilities

• Lead and manage all food production for banquet events, ensuring consistency, timeliness, and quality
• Read and accurately interpret Banquet Event Orders (BEOs) to ensure all menu items and dietary requirements are properly prepared and executed
• Supervise and coordinate kitchen staff to ensure efficient workflow, proper task delegation, and timely execution
• Develop prep schedules, organize production timelines, and ensure all items are ready for event service
• Maintain high attention to detail for plating, presentation, and overall quality to meet club standards
• Monitor ingredient usage, order necessary supplies, and maintain proper storage and FIFO rotation
• Ensure all health codes, sanitation standards, and safety regulations are met during production and execution
• Manage food production for both on-property banquet spaces and off-property catering events
• Work closely with banquet managers and front-of-house staff to ensure smooth service transitions
• Problem solving and adaptability: address operational challenges and last-minute changes with efficiency and professionalism
• Staff training and development: assist in training culinary staff on banquet procedures and plating techniques
• Budget and cost control: monitor food costs, minimize waste, and optimize ingredient usage to maintain budget targets

Skills

Banquet leadership

High-volume kitchen

Team management

Food safety

Inventory control

Tools

Microsoft Office

Job description

Pine Canyon Club in Flagstaff, AZ, is seeking a Full-Time Banquet Sous Chef to lead high‑volume banquet operations for 150+ events over five months, with guest counts from 20 to 500. You will review BEOs, direct the culinary team, and ensure flawless execution for both on‑property and off‑property events.

Ideal candidates bring at least two years of banquet or catering experience, strong leadership, and a sharp eye for plating, safety, and cost control.