Banquet Junior Sous Chef - Elevate Event Dining

benchmark; United States; On-site; USD 52,000 - 76,000; Full time

Job summary

Pyramid Global Hospitality in Phoenix's iconic Arizona Biltmore seeks a Banquet Junior Sous Chef to assist in training and coordinating kitchen staff while actively participating in prep and cooking to deliver a superior culinary experience.

You will support outlet operations, monitor inventory, ensure food safety, and uphold the hotel's standards under the guidance of senior chefs, contributing to efficiency and guest satisfaction.

Qualifications

• Minimum 3 years in a culinary department in a hotel, restaurant or club.
• Accredited Culinary School or Apprenticeship preferred.
• Maricopa County Food Handler Card required.

Responsibilities

• Assist in training staff in production and execution of outlet needs, ensuring high-quality culinary experiences.
• Support the preparation and quality control of soups, stocks, sauces, and other dishes, under the guidance of senior chefs.
• Contribute to daily culinary operations in assigned areas to maintain efficiency and effectiveness.
• Monitor inventory levels of ingredients and rotate stock to minimize waste.
• Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation.
• Provide guidance and support to Cooks and Prep Cooks, fostering a positive work environment.
• Ensure adherence to food safety and sanitation standards, maintaining proper documentation and records.
• Assist in managing food costs and minimizing waste under supervision of senior chefs.

Skills

Staff Training

Quality Control

Inventory Management

Food Safety

Leadership

Education

High School Diploma or GED

Accredited Culinary School or Apprenticeship

Job description

Pyramid Global Hospitality in Phoenix's iconic Arizona Biltmore seeks a Banquet Junior Sous Chef to assist in training and coordinating kitchen staff while actively participating in prep and cooking to deliver a superior culinary experience.

You will support outlet operations, monitor inventory, ensure food safety, and uphold the hotel's standards under the guidance of senior chefs, contributing to efficiency and guest satisfaction.