Banquet Sous Chef

Chetola Resort & Conference Center; Blowing Rock (NC); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health insurance

PTO

On-property perks

Job summary

Chetola Resort & Conference Center in Blowing Rock is looking for a motivated Banquet Sous Chef to join their culinary team. This role supports banquet and event operations, ensuring high standards of food quality, presentation, and service.

The ideal candidate should have at least 2 years of culinary experience in a high-volume setting and be committed to creating unforgettable guest experiences. Benefits include competitive pay and comprehensive health coverage.

Qualifications

• Minimum of 2 years of culinary experience, preferably in a high-volume environment.
• Serve Safe Certification or ability to obtain it within 60 days.
• Ability to work evenings, weekends, and holidays.

Responsibilities

• Oversee food preparation for all banquet events.
• Ensure quality and presentation of dishes.
• Supervise and support kitchen staff during events.

Skills

Food preparation

High-volume culinary operations

Team leadership

Attention to detail

Sanitation practices

Education

AAS in Culinary Arts or equivalent

Job description

THE ROLE

Chetola Resort is seeking a talented and motivated Banquet Sous Chef to join our newly reimagined culinary team supporting the resort’s restaurant, banquet and event operations. Reporting to the Executive Chef, this key leadership role helps ensure seamless execution of weddings, corporate retreats, and special events while maintaining the highest standards of culinary excellence, presentation, and service. This is an exciting opportunity for a culinary professional who thrives in high-volume event environments and who understands that exceptional food, precise execution, and thoughtful service are essential to creating unforgettable guest experiences.

What You’ll Do

Banquet Culinary Operations

• Oversee food preparation and execution for all banquet events in alignment with Chetola culinary standards
• Ensure all dishes are prepared consistently and presented with precision, quality, and attention to detail
• Monitor inventory, food quality, and kitchen organization to maintain efficient banquet production
• Collaborate with the Executive Chef on menu preparation, event planning, and culinary innovation
• Maintain proper food storage, labeling, and rotation in full compliance with food safety regulations

Team Collaboration & Leadership

• Supervise and support banquet kitchen staff during events, setting the tone for teamwork, professionalism, and accountability
• Communicate effectively with front-of-house teams to ensure seamless coordination during service
• Participate in onboarding, training, and mentoring of banquet culinary team members
• Lead by example through professionalism, composure, and a strong commitment to guest satisfaction

Equipment & Sanitation Oversight

• Maintain working knowledge of all kitchen equipment including broilers, fryers, grills, steamers, and specialty banquet equipment
• Ensure kitchen spaces are organized, clean, and operating according to sanitation and safety standards
• Uphold ServSafe and health department compliance at all times

About You

• Passionate and detail-oriented with a proven background in banquet or high-volume culinary operations.
• Committed to quality, consistency, and delivering memorable guest experiences
• Collaborative team player who communicates clearly and leads with integrity
• Able to maintain composure and efficiency in high-pressure, fast-paced environments
• Leadership mindset that encourages collaboration, learning, and continuous improvement

Requirements

• BEO execution: Recipes, portions, and plating aligned precisely with banquet event orders and chef standards
• Kitchen readiness: Ingredients prepped, stations organized, and equipment ready well before service begins
• Plating consistency: Every plate leaving the kitchen reflects uniform presentation, temperature, and quality
• Service timing: Courses fired and delivered in coordination with banquet service flow and guest experienceKitchen organization: Clean workstations, properly labeled ingredients, and disciplined food storage throughout service
• Event volume coordination: Large-scale banquet production executed efficiently without sacrificing quality or presentation
• Minimum of 2 years of culinary experience; prior banquet experience in a high volume upscale resort or hotel strongly preferred
• AAS in Culinary Arts or equivalent experience from an accredited institution preferred or equivalent experience
• Serve Safe Certification or ability to obtain within 60 days
• Available to work evenings, weekends, and holidays based on business needs
• Physical ability to lift, carry, stand, and move throughout shifts
• Deep understanding of safe food handling and kitchen sanitation practices

WHY CHETOLA

• One of the largest private employers in the county with a dynamic work setting and strong potential for career growth
• Join a dedicated and growing team shaping the next era of a beloved mountain resort
• Contribute meaningfully to a culture rooted in connection, craftsmanship, and care
• Competitive pay
• Comprehensive benefits offered to full-time eligible employees, including health, dental, vision, and supplemental benefits as well as PTO, and on-property perks

Chetola Resort is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by applicable law.