Banquet Sous Chef — Lead High-Volume Culinary Excellence

BENCHMARK; United States; On-site; USD 60,000 - 85,000; Full time

Job summary

Pyramid Global Hospitality's Arizona Biltmore seeks a Banquet Sous Chef to supervise all aspects of food production and train junior staff. You will ensure safety, sanitation, and flawless execution under the Banquet Chef’s vision, guiding the culinary team through high‑profile events.

Collaborate across departments to deliver exceptional dining experiences at large events, manage daily kitchen operations, control food costs, and mentor cooks while upholding the highest standards and reducing

Qualifications

• High School Diploma or GED.
• Accredited Culinary School or Apprenticeship, preferred.
• 4‑5 years experience in Hotel Kitchens with high volume and quality.
• Previous supervisory experience required.
• Maricopa County Food Handler Card.
• ServSafe Preferred.

Responsibilities

• Train all staff in banquet event orders and culinary execution.
• Oversee preparation and quality control of soups, stocks, sauces, and banquet dishes.
• Collaborate with event coordinators and clients to tailor menus to the event’s theme.
• Manage the daily culinary operations in assigned areas.
• Monitor inventory levels and minimize waste while meeting event demands.
• Ensure safety, sanitation, and documentation compliance.
• Lead and mentor Junior Sous Chefs and cooks.

Skills

Supervisory experience

Food safety

High volume kitchen

Team leadership

Communication

Education

High School Diploma or GED

Accredited Culinary School or Apprenticeship

Maricopa County Food Handler Card

ServSafe Preferred

Certification (like ServSafe)

Tools

Maricopa County Food Handler Card

ServSafe

Job description

Pyramid Global Hospitality's Arizona Biltmore seeks a Banquet Sous Chef to supervise all aspects of food production and train junior staff. You will ensure safety, sanitation, and flawless execution under the Banquet Chef’s vision, guiding the culinary team through high‑profile events.

Collaborate across departments to deliver exceptional dining experiences at large events, manage daily kitchen operations, control food costs, and mentor cooks while upholding the highest standards and reducing