BANQUET SOUS CHEF Chetola Resort Blowing Rock, NC

Prospera Hospitality; North Carolina; On-site; USD 40,000 - 60,000; Full time

Job summary

Join a dynamic culinary team at a full-service resort restaurant as a Banquet Sous Chef. In this vital role, you'll collaborate closely with the Executive Chef to oversee banquet operations, ensuring exceptional guest experiences and high-quality food. Your expertise in food safety, menu planning, and kitchen management will be essential as you maintain sanitation standards and lead the culinary team. This is an exciting opportunity to make a significant impact in a thriving hospitality environment, where your skills will shine and contribute to memorable dining experiences.

Qualifications

• Strong knowledge of food safety and sanitation practices.
• Experience in menu planning and kitchen management.

Responsibilities

• Supervise banquet functions and ensure high-quality food service.
• Maintain sanitation and safety standards in the kitchen.

Skills

Food Safety Management

Menu Planning

Sanitation Standards

Kitchen Equipment Knowledge

Education

Culinary Arts Degree

Tools

Broiler

Steamer

Grill

Fryer

Job description

Position Summary:

The Chetola Resort seeks a highly motivated and talented Banquet Sous Chef to join our dynamic culinary team at our on-site Timberlake's Restaurant. In this key role, you will play a vital part in ensuring the success of our full-service resort restaurant and banquet operations. You will work closely with the Executive Chef to oversee and supervise all aspects of banquet functions, ensuring consistently high-quality food and exceptional guest experiences.

• Ensure food safety by dating and rotating food containers, safely storing perishables, and maintaining a sanitary work environment.
• Communicate with the Executive Chef and Chef de Cuisine regarding menu items, problem situations, or shortages.
• Maintain food service sanitation certification and use all learned standards within the kitchen
• Required to learn all menu items, follow standardized recipes and production methods
• Maintain sanitation, health, and safety standards in all work areas
• Visually inspects, selects, and uses only food items ideal for food production in the preparation of all menu items
• Maintain working knowledge of kitchen equipment including a broiler, steamer, grill, fryer, etc.
• Has mastered and has a full working knowledge of all equipment and ingredients in their assigned kitchen