Banquet Sous Chef

Northern Hotel; Billings (MT); On-site; USD 50,000 - 55,000; Full time

Job summary

The Northern Hotel in Billings, Montana, invites a versatile Banquet Sous Chef to lead our banquet kitchen and guide the catering culinary team through weddings, corporate functions, private events, and other catered gatherings.

Under the direction of the Executive Chef, you will oversee food preparation, kitchen staffing, production schedules, and daily operations while upholding our high standards for quality, taste, and presentation in a fast-paced, multi-outlet hotel environment.

Qualifications

• 3–5 years of culinary experience with 2+ years in a leadership role.
• Hotel or multi-outlet experience preferred.
• Strong leadership and mentoring abilities.

Responsibilities

• Lead banquet kitchen and catering team for weddings, corporate events, and functions.
• Oversee food preparation, plating, quality, and presentation across outlets.
• Manage kitchen staffing, production schedules, and cost control.
• Ensure food safety and sanitation compliance.
• Coordinate with Exec Chef and event staff on timelines and dietary requests.

Skills

Leadership & team management

Staff training

Communication

Adaptability

Problem solving

Education

Culinary arts degree or relevant certification

Job description

Banquet Sous ChefNorthern Hotel | Billings, MTSalary: $50,000–$55,000 per yearJob Type: Full-timeDepartment: Culinary / Banquets & CateringAbout the Northern HotelThe Northern Hotel has been a premier destination in Billings since 1904, known for its elegant service and rich history. Following a full renovation, the hotel offers a luxurious experience with state-of-the-art facilities, fine dining, and extensive event spaces. Our culinary team is dedicated to providing an unforgettable dining experience, from creative American cuisine at TEN to classic comfort food at Bernie's Diner and refined banquet menus for weddings and events.Position SummaryThe Banquet Sous Chef is responsible for managing the banquet kitchen and leading the catering culinary team to deliver high-quality food and outstanding service for weddings, corporate functions, private events, and other catered gatherings.Working closely with the Executive Chef and banquet leadership team, the Banquet Sous Chef will oversee food preparation, kitchen staffing, production schedules, food quality, and daily kitchen operations. The ideal candidate is an organized, hands-on culinary leader who thrives in a fast-paced environment and takes pride in developing a strong team while consistently exceeding guest expectations.Key ResponsibilitiesTeam Leadership: Manage, supervise, and motivate the banquet kitchen and catering culinary team, promoting teamwork, accountability, and professional development.Banquet & Catering Execution: Coordinate and oversee food preparation and service for banquets, weddings, conferences, and special events of varying sizes.Menu Execution: Execute banquet menus according to established recipes, presentation standards, portion sizes, and quality expectations.Kitchen Operations: Organize daily production, prep schedules, staffing assignments, and kitchen workflow to ensure events run smoothly and efficiently.Food Quality & Presentation: Maintain consistent food quality, flavor, temperature, presentation, and timely execution across all catered events.Inventory & Cost Control: Assist with ordering, receiving, inventory management, waste reduction, and food cost control.Food Safety & Sanitation: Maintain a clean, organized, and safe kitchen in compliance with applicable food safety regulations and sanitation standards.Event Coordination: Collaborate with the Executive Chef, banquet managers, event coordinators, and service staff to review event details, guest counts, timelines, and special dietary requests.Training & Development: Train and mentor cooks and other kitchen team members, ensuring consistent execution of culinary standards and procedures.Equipment & Organization: Ensure kitchen equipment is properly maintained and that storage, preparation, and production areas remain organized.Problem Solving: Respond quickly and professionally to changing event needs, last-minute adjustments, and service challenges.Job Description:The Northern Hotel in Billings, Montana, is seeking a versatile Banquet Sous Chef to support the culinary team across multiple food and beverage outlets. The ideal candidate will be a culinary professional with strong leadership skills, a passion for high-quality cuisine, and the ability to thrive in a fast-paced, multi-faceted environment. This role is crucial to maintaining the high standards of our large banquet and catering operations. Under the direction of our Executive Chef, this position will support whichever outlet has the most need on a rotating basis or for large events.About the Northern HotelThe Northern Hotel has been a premier destination in Billings since 1904, known for its elegant service and rich history. Following a full renovation, the hotel offers a luxurious experience with state-of-the-art facilities, fine dining, and extensive event spaces. Our culinary team is dedicated to providing an unforgettable dining experience, from creative American cuisine at TEN to classic comfort food at Bernie's Diner and refined banquet menus for weddings and events.Key ResponsibilitiesKitchen Operations: Assist the Executive Chef with managing all aspects of kitchen operations for TEN, Bernie's Diner, and Banquets, on a rotating basis ensuring quality, efficiency, and safety.Culinary Execution: Oversee food preparation, plating, and presentation across all outlets to ensure consistency and adherence to the Northern Hotel's high culinary standards.Inventory Management: Manage kitchen inventory, control costs, and oversee the ordering and receiving of food and supplies for all operations.Quality Control: Conduct regular inspections of food quality and storage areas to ensure proper sanitation, safety, and hygiene standards are maintained.Service Coordination: Expedite food orders during peak service times, ensuring timely and accurate delivery to guests and banquet clients.Problem-Solving: Address any issues that arise during service with calm and effective solutions, adapting quickly to unexpected challenges.Work EnvironmentThis is a full-time position that requires flexibility to work a varied schedule, including days, nights, weekends, and holidays.Candidates must be able to stand for long periods and lift up to 40 pounds.Experience: A minimum of 3-5 years of culinary experience, with at least 2 years in a leadership or Sous Chef role, preferably within a hotel or multi-outlet environment.Technical Skills: Deep knowledge of various cooking techniques, kitchen equipment, and best practices for food preparation and presentation.Leadership: Proven ability to manage, train, and motivate a diverse culinary team.Communication: Strong verbal and written communication skills to effectively interact with staff, management, and vendors.Adaptability: Ability to multitask and perform well under pressure in a fast-paced, high-volume setting.Education: A culinary arts degree or relevant certification is preferred but can be offset by proven experience.CompensationAnnual Salary: $50,000–$55,000, based on experience and qualifications.Why Join the Northern Hotel?Be part of a respected, historic hotel in downtown Billings.Take a leadership role in a dynamic banquet and catering operation.Work with a dedicated hospitality and culinary team.Contribute to memorable weddings, corporate events, and special occasions.Develop your culinary leadership skills and grow professionally.