Banquet Sous Chef

Enchantment Resort; Sedona (AZ); On-site; USD 65,000 - 90,000; Full time

Job summary

Enchantment Resort is seeking a passionate, energetic culinary leader to supervise the banquet kitchen, ensuring high-quality foods and adherence to safety standards. You will oversee menu item coordination, inventory control, and cost management to maximize guest satisfaction and resort profitability.

Ideal candidates have a culinary degree and several years of supervisory kitchen experience in a hotel or resort setting, with strong organizational and communication skills.

Qualifications

• Culinary degree or equivalent related work experience and/or training.
• Prefer 3+ years’ prior supervisory skills and hotel/resort culinary/food and beverage operations experience.
• Strong organizational, written and verbal communication skills; ability to multitask.

Responsibilities

• Supervise the banquet kitchen on assigned shift to ensure health and safety of employees and guests.
• Train and supervise kitchen staff in food handling, preparation and cost control.
• Interview, hire, train and review performance of kitchen personnel.
• Enforce standard recipes for proper portions and quality; ensure consistency in taste and presentation.
• Oversee inventory, ordering of foods and supplies; manage food and labor costs.
• Assist with budgeting and expense control; liaise with Executive Chef.

Skills

Supervisory skills

Kitchen management

Food preparation

Inventory control

Cost control

Payroll assistance

Interpersonal skills

Education

Culinary degree

Job description

Are you outgoing, energetic, passionate, and authentic? Enchantment is the perfect spot for you!

At Enchantment, we work together to create and deliver personalized extraordinary experiences for all guests and team members here at the resort. Our culture is fast‑paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

How you will enjoy your day

Supervise and administer the banquet kitchen operation including coordination of menu items and utilization of products to maximize customer satisfaction and control of food costs. Oversee food preparation, inventory & portion control and ordering of all foods necessary for kitchen operation.

Work Performed

1. Supervise the kitchen on assigned shift to ensure compliance with the resort’s objectives and the health and safety of all employees and guests.
2. Train and supervise kitchen staff in the proper techniques of food handling, food preparation and cost control of high quality food products.
3. Interview, hire, train and review performance of kitchen and utility personnel.
4. Observe safety and legal requirements as to the health and labor departments, maintain all kitchen areas in the highest standards of cleanliness at all times.
5. Enforce the use of standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality.
6. Continuously check plate presentations, use of proper recipes and portions of food to specification.
7. Test new menu items to determine market acceptance.
8. Maintain the highest quality food product in preparation and purchase.
9. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
10. Maximize profitability through proper food and labor cost controls.
11. Monitor labor to be in accordance with department and resort guidelines.
12. Assist with payroll and employee time management.
13. Interact with guests as necessary on the floor.
14. Assist Executive Chef with budgeting and expense control.
15. Act as an ambassador of Enchantment by speaking positively of the Resort at all times.
16. Foster a work environment of teamwork and lateral service by assisting coworkers and other departments as necessary to exceed our guests’ expectations.
17. Other duties as assigned.

Supervision Exercised

Cooks and Utility staff

Supervision Received

Executive Chef

Responsibility & Authority

1. Maintain a high level of guest service at all times with quality products.
2. Uphold the resort commitment to hospitality.
3. Work closely with all departments to ensure guest service levels are being met.
4. Deal effectively with all departments with regular communication.
5. Assist with management and supervision of culinary operations and staff.

Minimum Requirements

Culinary degree or equivalent related work experience and/or training. Prefer 3+ years’ prior supervisory skills and hotel/resort culinary/food and beverage operations experience. Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease. Computer skills required. Strong guest and team member relations skills. Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public. Must maintain current food handler’s certification.

Physical Requirements

10% Sitting

90% walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Taste and smell

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary