Banquet Sous Chef

Chetola Resort & Conference Center; Blowing Rock (NC); On-site; USD 45,000 - 55,000; Full time

Job summary

A leading hospitality resort is seeking a motivated Banquet Sous Chef to join their culinary team. This role involves overseeing banquet operations, ensuring food safety, and delivering high-quality guest satisfaction. The ideal candidate will have prior culinary experience and knowledge of kitchen equipment. Join a dynamic team dedicated to culinary excellence.

Qualifications

• 2 years of prior culinary experience preferred.
• Serve Safe certification required within 60 days.

Responsibilities

• Oversee banquet operations ensuring high-quality food.
• Coordinate with the culinary team on menu and operational issues.

Skills

Food Safety

Sanitation

Communication

Education

AAS in Culinary Arts

Tools

Kitchen Equipment

Job description

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Position Summary:

• Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
• Communicate with the Executive Chef and Chef de Cuisine regarding menu items, problem situations, or shortages.
• Maintain food service sanitation certification and adhere to all standards within the kitchen.
• Learn all menu items, follow standardized recipes and production methods.
• Maintain sanitation, health, and safety standards in all work areas.
• Visually inspect, select, and use only food items suitable for food production.
• Maintain working knowledge of kitchen equipment including a broiler, steamer, grill, fryer, etc.
• Master and have a full working knowledge of all equipment and ingredients in the assigned kitchen.

Job Description:

The Chetola Resort seeks a highly motivated and talented Banquet Sous Chef to join our culinary team at Timberlake's Restaurant. In this role, you will oversee banquet operations, ensuring high-quality food and guest satisfaction. You will work closely with the Executive Chef to supervise all banquet functions.

• Ensure food safety and sanitation standards.
• Coordinate with the culinary team on menu and operational issues.
• Learn and follow all recipes and production standards.
• Maintain knowledge of kitchen equipment and ingredients.

Requirements:

• Banquet culinary experience, preferably in a high-volume upscale resort banquet setting.
• Prior culinary experience, 2 years preferred.
• AAS in Culinary Arts or equivalent from an accredited institution preferred.
• Serve Safe certification or obtain within 60 days.
• Availability to work weekends and holidays as needed.

Additional Details:

• Seniority level: Entry level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality

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Location: Boone, NC | Salary: $45,000.00 - $55,000.00 | Posted: 2 weeks ago