Banquet Sous Chef: Lead Creative Event Menus

Davidson Hospitality Group; Spokane (WA); On-site; USD 58,000 - 64,000; Full time

Benefits offered by this job

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Dental Coverage

Teledoc Service

Job summary

The Davenport Grand Hotel in Spokane, WA, is seeking a Banquet Sous Chef to support the Executive Chef in planning, organizing, and executing banquet events, delivering high-quality cuisine and memorable guest experiences. You will supervise and train the culinary team, manage food costs, and collaborate with other departments to ensure flawless events while upholding health and safety standards.

A culinary degree or equivalent experience and 3+ years in a culinary leadership role, preferably in

Qualifications

• Culinary degree and/or equivalent experience required.
• 3+ years in a culinary leadership role, preferably in banquet operations.
• Knowledge of banquet operations, food preparation techniques, and presentation.

Responsibilities

• Assist the Executive Chef in menu planning and recipe development for banquet events.
• Supervise and train culinary team members, ensuring proper techniques and adherence to standards.
• Oversee food preparation and presentation, ensuring quality and consistency.
• Monitor inventory levels, order supplies, and manage food costs.
• Collaborate with other departments to ensure seamless event execution.
• Ensure compliance with health and safety regulations and maintain a clean and organized work environment.
• Support the Executive Chef in menu tastings, special promotions and menu engineering.
• Stay updated with industry trends and innovations to enhance the banquet dining experience.

Skills

Leadership

Banquet operations

Food safety

Communication

Organizational skills

Creativity

Education

Culinary degree or equivalent experience

Job description

The Davenport Grand Hotel in Spokane, WA, is seeking a Banquet Sous Chef to support the Executive Chef in planning, organizing, and executing banquet events, delivering high-quality cuisine and memorable guest experiences. You will supervise and train the culinary team, manage food costs, and collaborate with other departments to ensure flawless events while upholding health and safety standards.

A culinary degree or equivalent experience and 3+ years in a culinary leadership role, preferably in