Banquet Sous Chef

The-Grand-America-Hotel-; Salt Lake City (UT); On-site; USD 55,000 - 75,000; Full time

Job summary

The Grand America Hotel in Salt Lake City is seeking a Banquet Sous Chef to support large-scale culinary operations across diverse venues. You will help plan, prepare, and execute banquet menus while maintaining high standards, efficient kitchen operations, and exceptional event quality.

Applicants should have at least five years in a commercial kitchen with leadership experience, strong menu development skills, and the ability to lead a team under pressure.

Qualifications

• Minimum of five years of experience in a commercial kitchen, including leadership responsibilities.
• Proven experience with menu development, planning, and high-volume food production.
• Strong attention to detail with the ability to maintain quality under pressure.
• Demonstrated leadership skills and the ability to motivate and manage a team.
• Ability to delegate tasks effectively and hold self and team accountable to company standards.
• Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching
• Can safely lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds

Responsibilities

• Schedule, supervise, train, and support kitchen staff to ensure efficient banquet operations.
• Provide coaching, recognition, and corrective action as needed; assist with performance evaluations.
• Create, plan, and execute banquet menus in collaboration with culinary leadership.
• Oversee food production to ensure consistency, quality, and presentation standards are met.
• Manage food ordering and inventory to support events and control costs.
• Ensure proper use, cleanliness, and maintenance of kitchen equipment and workspaces.
• Uphold all food safety, sanitation, and company standards at all times

Skills

Leadership

Menu development

High-volume production

Quality control

Team motivation

Job description

The Grand America Hotel
Salt Lake City, UT 84111, USA

• On-site
• Food and Beverage
• Full-Time
• Requisition #: BANQU004518

Description

TheBanquet Sous Chefsupports large-scale culinary operations by assisting in the planning, preparation, and execution of banquet and event menus across a variety of venues. This role provides continuous opportunities for growth while maintaining high culinary standards, efficient kitchen operations, and exceptional food quality for events of all sizes.

Responsibilities:

• Schedule, supervise, train, and support kitchen staff to ensure efficient banquet operations.
• Provide coaching, recognition, and corrective action as needed; assist with performance evaluations.
• Create, plan, and execute banquet menus in collaboration with culinary leadership.
• Oversee food production to ensure consistency, quality, and presentation standards are met.
• Manage food ordering and inventory to support events and control costs.
• Ensure proper use, cleanliness, and maintenance of kitchen equipment and workspaces.
• Uphold all food safety, sanitation, and company standards at all times.

Qualifications:

• Minimum of five years of experience in a commercial kitchen, including leadership responsibilities.
• Proven experience with menu development, planning, and high-volume food production.
• Strong attention to detail with the ability to maintain quality under pressure.
• Demonstrated leadership skills and the ability to motivate and manage a team.
• Ability to delegate tasks effectively and hold self and team accountable to company standards.
• Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching
• Can safely lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.