Banquet Sous Chef - Lead High-Volume Menus & Kitchen Ops

Sun-Valley-Resort; Sun Valley (ID); On-site; USD 65,000 - 90,000; Full time

Job summary

Sun Valley Resort is seeking a Banquets Sous Chef to support large-scale culinary operations and events across multiple venues. You will assist in planning, preparing, and executing banquet menus while maintaining high standards and cost control.

The role requires leading and coaching kitchen staff, ensuring food safety, and delivering exceptional quality for events of all sizes, with opportunities for growth within a dynamic F&B team.

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 uphold company standards.

Responsibilities

• Create, plan, and execute banquet menus in collaboration with culinary leadership.
• Oversee food production to ensure consistency, quality, and presentation standards are met.
• Schedule, supervise, train, and support kitchen staff to ensure efficient banquet operations.
• Provide coaching, recognition, and corrective action; assist with performance evaluations.
• 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.

Skills

Leadership

Menu development

High-volume production

Attention to detail

Delegation

Job description

Sun Valley Resort is seeking a Banquets Sous Chef to support large-scale culinary operations and events across multiple venues. You will assist in planning, preparing, and executing banquet menus while maintaining high standards and cost control.

The role requires leading and coaching kitchen staff, ensuring food safety, and delivering exceptional quality for events of all sizes, with opportunities for growth within a dynamic F&B team.