Banquet Sous Chef

Grand America Hotels & Resorts; Salt Lake City (UT); On-site; USD 60,000 - 90,000; Full time

Job summary

The Grand America Hotel in Salt Lake City, UT is seeking a Banquet Sous Chef to support large-scale culinary operations for events.

You will schedule and supervise kitchen staff, develop banquet menus with culinary leadership, and oversee food production to ensure high quality and cost control.

The role requires at least five years in a commercial kitchen with leadership experience and a proven ability to manage a team under pressure.

Qualifications

• Minimum of five years of experience in a commercial kitchen, including leadership responsibilities.
• Menu development, planning, and high-volume food production.
• Strong attention to detail under pressure.
• Demonstrated leadership and ability to motivate a team.
• Ability to delegate tasks and maintain standards.
• Physical ability to stand for long periods and lift up to 50 pounds.

Responsibilities

• Schedule, supervise, train, and support kitchen staff for banquet ops.
• Provide coaching, recognition, corrective action; assist with evaluations.
• Create, plan, and execute banquet menus with culinary leadership.
• Oversee food production for consistency and presentation.
• Manage food ordering and inventory to support events and control costs.
• Ensure proper use and maintenance of kitchen equipment and spaces; food safety compliance.

Skills

Leadership

Menu development

High-volume production

Attention to detail

Team motivation

Delegation

Physical fitness

Job description

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

• On-site


• Food and Beverage


• Full-Time


• Requisition #: BANQU003755

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.