Banquet Sous Chef

Solage, Auberge Collection; Calistoga (CA); On-site; USD 76,500 - 93,500; Full time

Job summary

An established industry player is seeking a passionate Sous Chef to elevate the culinary experience for guests. This role involves collaborating with the executive chef to curate exquisite banquet menus, overseeing food preparation, and managing kitchen operations. The ideal candidate will have a culinary degree and experience in luxury hospitality, ensuring high-quality food service and adherence to safety standards. Join a dynamic team where your culinary creativity will leave a lasting impression on guests and contribute to memorable events.

Qualifications

• Minimum of two years experience in a Banquet Sous Chef or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

• Collaborate with the executive chef to create and develop banquet menus.
• Oversee the preparation, cooking, and presentation of food for events.
• Manage day-to-day operations of the banquet kitchen.

Skills

Culinary Skills

Menu Development

Food Safety Standards

Staff Training

Inventory Management

Education

Culinary Certificate or Degree

Job description

Embark on a culinary adventure where your creative flair and passion will elevate an entire experience for our guests. This role will help lead our culinary team and curate exquisite menus, all while bringing a special touch to each interaction, leaving a lasting impression on our guests and team members.

Responsibilities

• Collaborate with the executive chef to create and develop banquet menus based on client preferences, dietary restrictions, and event themes.
• Oversee the preparation, cooking, and presentation of food for banquet events, ensuring high quality, taste, and adherence to established standards.
• Manage the day-to-day operations of the banquet kitchen, including staff scheduling, ordering supplies, and maintaining a clean and organized workspace.
• Supervise and train kitchen staff, ensuring they adhere to food safety standards, follow recipes accurately, and maintain efficient workflow during events.
• Work closely with the banquet manager and other relevant staff to coordinate the timing of food service to align with the overall event schedule.
• Conduct regular inspections of food preparation areas to ensure compliance with health and safety regulations and maintain high food quality standards.
• Monitor and manage inventory levels, track usage, and order supplies as needed to prevent shortages and minimize waste.

The starting rate for this position is $85,000/yr. This is the pay rate for this position that Solage reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

Qualifications

• Culinary Certificate or Degree Preferred
• Minimum of two years experience in a Banquet Sous Chef or Sous Chef role
• Ability to work a flexible schedule, including weekends and holidays, according to department needs
• Experience at a luxury hospitality property

Solage Management Inc is an Equal Opportunity Employer, M/F/D/V. Solage Management Inc provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.