Banquet Sous Chef: Lead Prep & Train Cooks

City of Chula Vista; Wisconsin Dells (WI); On-site; USD 42,000 - 64,000; Full time

Job summary

City of Chula Vista seeks an experienced banquet kitchen chef to supervise food preparation for large events in Wisconsin Dells. You will monitor sanitation, supervise cooks, train staff, and ensure timely service. The role involves planning production, presenting dishes, instructing kitchen staff, and maintaining quality across high-volume operations.

Strong teamwork and reliability are essential. Experience in high-volume banquet kitchens and ability to lift 20 lbs are required; adaptation to

Qualifications

• Experience: Required- 1 year experience working as a chef in a high volume banquet kitchen.
• Preferred- 2 year experience as a chef in a high volume banquet kitchen.
• Must be trainable and take instruction to learn position.
• Physical requirements: Must be able to lift at least 20lbs.

Responsibilities

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Plan, direct, or supervise food preparation or cooking activities.
• Demonstrate new cooking techniques or equipment to staff.

Skills

Teamwork

Willingness to learn

Physical strength

High-volume kitchen experience

Job description

City of Chula Vista seeks an experienced banquet kitchen chef to supervise food preparation for large events in Wisconsin Dells. You will monitor sanitation, supervise cooks, train staff, and ensure timely service. The role involves planning production, presenting dishes, instructing kitchen staff, and maintaining quality across high-volume operations.

Strong teamwork and reliability are essential. Experience in high-volume banquet kitchens and ability to lift 20 lbs are required; adaptation to