Banquet Sous Chef

Opal Collection; Clearwater (AR); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Life Insurance

Vision Insurance

401(k)

Free Associate Parking

Free Meal for every shift worked

25% Discount in Resort Outlets

Hotel Discounts with OPL

Friends and Family Discount

Job summary

Opal Collection is seeking a Banquet Sous Chef to lead banquet kitchen operations and deliver exceptional dining experiences. You will oversee line cooks, production cooks, breakfast attendants, and stewards, while mentoring hourly staff and enforcing safety and sanitation standards.

The role requires scheduling flexibility to cover events, long hours, weekends, and holidays, with a pay range of $55,000–$60,000 annually.

Qualifications

• Diploma or GED preferred; not required.
• Experience in banquet/kitchen operations preferred.
• Able to work long hours, weekends, holidays.

Responsibilities

• Sets up and executes hot food for restaurant.
• Sets up and executes breakfast hot food for banquet events.
• Manages line cooks, production cooks, breakfast buffet attendants and stewards.
• Trains and mentors all hourly associates.
• Addresses kitchen-related problems timely and effectively.
• Completes opening, daily, and weekly checklists as needed.
• Follows state health codes and company SOPs.
• Maintains high sanitation standards across all shifts.

Skills

Food Safety

Leadership

Communication

Education

High School Diploma/GED

Job description

We are looking to add a Banquet Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission.

Benefits

• Health Insurance
• Dental Insurance
• Life Insurance
• Vision Insurance
• 401(k)
• Free Associate Parking
• Free Meal for every shift worked
• 25% Discount in Resort Outlets
• Hotel Discounts with OPL
• Friends and Family Discount

Responsibilities

• Sets up and execute hot food for restaurant
• Sets up and execute breakfast hot food for banquet events
• Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards
• Is responsible for training and mentoring all hourly associates
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Completes all opening, daily, and weekly checklists when necessary
• Understands state health codes and follows all company standard operating procedures
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Works as a team for all banquets and buffets with a “can do” attitude
• Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently
• Is responsible for daily vendor orders while keeping coolers and store rooms organized
• Is responsible for setting up, maintaining operations, breaking down hot and cold stations
• Planning and preparing special occasion menus including holiday brunches and buffets
• Developing unique and visually appealing plating designs for new dishes

Pay Rate: $55,000 - $60,000 a year

Qualifications

• High School Diploma/GED a plus but not required
• Previous experience a plus
• Must be able to work long hours, weekends, evenings and holidays
• Must have a high standard of cleanliness and understanding of food safety practices
• Must be clear and concise with verbal and written communication including emails
• Must understand all kitchen equipment and communicate issues with the engineering department

The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks.

We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.