Banquet Sous Chef

BENCHMARK; Chicago (IL); On-site; USD 60,000 - 80,000; Full time

Job summary

Pyramid Global Hospitality is seeking a Banquet Sous Chef in Bend, Oregon to lead a high‑volume culinary team and ensure top service for banquets and outlets. The role requires strong leadership, extensive cooking knowledge, and experience managing allergen safety while maintaining cost controls.

The candidate will participate in menu costing, daily operations, and coordination with executive leadership to implement seasonal offerings and quality standards.

Qualifications

• College graduate in Culinary Arts or equivalent experience.
• Minimum 3 years of experience as a cook in a high-volume professional kitchen.
• Strong knowledge of basic and advanced cooking methods.
• Proficiency with food allergen management and safe food handling.
• Knowledge of state health codes and eco-Sure food safety and health reports.
• Food Handler’s Certification.
• Excellent organizational skills and ability to work independently.
• Ability to work long hours, including weekends and holidays.
• Can lift at least 50 pounds and stand for extended periods.
• Energetic personality with a desire to exceed expectations.

Responsibilities

• Lead, attract, retain, and motivate the culinary team.
• Act in the absence of the Executive Chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
• Perform any function within the culinary department (cook, steward, etc.).
• Conduct daily kitchen walk‑throughs, recommend corrections, repairs, cleanliness improvements, and ensure safety compliance.
• Lead daily team meetings, communicating all pertinent information and preparing staff for service.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings, and represent the culinary team.
• Manage department finances, analyze and control costs, and maintain the budget for a profitable operation.
• Maintain thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
• Ensure daily prep sheets are updated and properly used.
• Guide nightly cleaning of all kitchen areas, coordinating with the stewarding crew to prepare for the next day.
• Assist the Executive Chef in creating, costing, and implementing seasonal and special menus.

Education

College graduate in Culinary Arts

Job description

Banquet Sous Chef – Bend, Oregon, USA

Responsibilities

• Lead, attract, retain, and motivate the culinary team.
• Act in the absence of the Executive Chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
• Perform any function within the culinary department (cook, steward, etc.).
• Conduct daily kitchen walk‑throughs, recommend corrections, repairs, cleanliness improvements, and ensure safety compliance.
• Lead daily team meetings, communicating all pertinent information and preparing staff for service.
• Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meetings, and represent the culinary team.
• Manage department finances, analyze and control costs, and maintain the budget for a profitable operation.
• Maintain thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
• Ensure daily prep sheets are updated and properly used.
• Guide nightly cleaning of all kitchen areas, coordinating with the stewarding crew to prepare for the next day.
• Assist the Executive Chef in creating, costing, and implementing seasonal and special menus.

Qualifications

• College graduate in Culinary Arts or equivalent experience.
• Minimum 3 years of experience as a cook in a high‑volume professional kitchen.
• Strong knowledge of basic and advanced cooking methods.
• Proficiency with food allergen management and safe food handling.
• Knowledge of correct cooking temperatures for vegetables and proteins; ability to use calibrated food‑grade thermometer.
• Familiarity with state health codes and eco‑Sure food safety and health reports.
• Food Handler’s Certification.
• Excellent organizational skills and ability to work independently.
• Ability to work long hours, including weekends and holidays.
• Can lift at least 50 pounds and stand for extended periods.
• Energetic personality with a desire to exceed expectations.

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.