Banquet Sous Chef

Pyramid Global Hospitality; Bend (OR); On-site; USD 60,000 - 85,000; Full time

Job summary

Pyramid Global Hospitality in Bend, Oregon is seeking a Banquet Sous Chef with a passion for the culinary arts and high-volume kitchen leadership. You will guide daily production, ensure safety and quality, and mentor your team to deliver exceptional events.

The role requires strong organizational skills, allergy awareness, and the ability to work long hours including weekends and holidays. You will collaborate with the Executive Chef on seasonal menus and budgeting.

Qualifications

• 3+ years’ experience as a cook in a high-volume professional kitchen.
• Strong leadership and teaching abilities.
• Excellent knowledge of food allergens and safety standards.
• Experience in menu development and costing.

Responsibilities

• You will attract, retain, and motivate the best culinary talent.
• You will manage daily kitchen ordering and par levels.
• You may perform any function within the culinary department.
• You will conduct daily kitchen walk-throughs and enforce cleanliness.
• You will lead weekly meetings with the team and stakeholders.
• You will assist in creation, costing, and implementation of seasonal menus.

Skills

Team leadership

Menu planning

Quality control

Cost management

Allergen awareness

Education

Culinary arts degree

Job description

About Our Property

Immerse yourself in the unparalleled beauty of picturesque Central Oregon. Our re-imagined 221-room hotel in Bend, Oregon has been completely redesigned to provide guests with modern sophistication and world-class amenities. A relaxing location on the banks of the river is just a preview of the natural beauty and untamed wilderness that surrounds us, beckoning for outdoor pursuits.

What You Will Have An Opportunity To Do

We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Banquet Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen. They must be creative, motivated, and a passionate hands‑on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, respond in a professional and courteous manner to guests and team, and enjoy being a teacher of the culinary arts supporting their team both personally and professionally.

The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!

Your Role

• You will attract, retain, and motivate the best culinary talent
• You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.
• You may be required to perform any function within the culinary department (cook, steward etc)
• You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.
• You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
• You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
• You will be the example that the culinary team follows
• You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
• You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
• You will work with the culinary team to ensure prep sheets are updated and being properly used daily
• You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
• You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus
• The Sous Chef would ideally be a college graduate in the culinary arts.
• Be familiar with basic and advance cooking method.
• Must be able to work long hours including weekends and holidays.
• Have a 3+ years’ experience as a cook in a high volume professional kitchen
• Must have basic allergy knowledge
• Must have full knowledge of correct cooking temperatures of all vegetables and proteins, must be able to provide cutting tools needed to perform job as well as a calibrated food grade thermometer.
• Must have full knowledge of the state’s health codes as well as the eco sure food safety and health report
• Active Food handler’s certification
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• Have a desire to exceed expectations
• An energetic personality

Compensation

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.