ICONA Avalon- Banquet sous Chef

Icona Resorts 1; Avalon (CA); On-site; USD 52,000 - 70,000; Full time

Job summary

Icona Resorts 1 is looking for a Banquet Sous Chef to oversee food preparation and lead the kitchen team for various events. This full-time position requires strong leadership and culinary skills while ensuring high food quality and safety standards. Candidates should have a BS in Culinary Arts and relevant experience in banquet settings and high-volume restaurants.

The ideal candidate will manage food costs, train staff, and maintain compliance with health codes in a fast-paced kitchen environment.

Qualifications

• 3–5 years in Sous Chef positions in hotels, resorts, banquet facilities, or high-volume restaurants.
• Strong working knowledge of large-scale banquet event execution.
• Compliant with state Alcoholic Beverage Control regulations.

Responsibilities

• Lead banquet food production for weddings and corporate events.
• Ensure compliance with health and safety regulations.
• Training and supervising the culinary banquet team.

Skills

Leadership

Teamwork

Time Management

Stress Management

Communication Proficiency

Education

BS in Culinary Arts

ServSafe Certification

Tools

Automated food inventory management systems

Job description

Job Title: Banquet Sous Chef

Location: Iconavest Operating LLC - Avalon, NJ 08202

Classification: Exempt

Reports To: Executive Chef

Job Type: Full‑time; Expected Hours: 40+ hours including nights, weekends, and holidays. No travel required.

Job Description

Summary/Objective

The Banquet Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef.

Essential Functions

• Lead banquet food production for weddings, corporate events, and special functions.
• Ensure the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Maintain food quality, presentation, and consistency standards.
• Assist with menu development, banquet tastings, and seasonal offerings.
• Manage food costs, inventory, ordering, and waste control.
• Ensure compliance with all health, sanitation, and safety regulations.
• Train and supervise the culinary banquet team and ensure proper execution of menus.
• Coordinate with banquet operations and event management teams.
• Stay current on banquet industry trends.
• Identify new culinary techniques and presentations.
• Assist kitchen staff with food prep and recipe creation.
• Effectively review, plan, and execute daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events.
• Assist in scheduling team members to ensure adequate and consistent levels of service.
• Work well under pressure, handle multiple tasks at once, delegate responsibilities, and manage projects.
• Maintain concentration and an organized work environment, think clearly.
• Adhere to clear performance expectations with the Executive Chef and Director of Food & Beverage.
• Attend company culture meetings.
• Perform other duties as directed.
• Attend Aloha Culture Meeting weekly.

Competencies

• Communication Proficiency.
• Strategic Thinking.
• Teamwork Oriented.
• Leadership.
• Organizational Skills.
• Stress Management / Composure.
• Time Management.

Supervisory Responsibility

This position assists in managing the performance of employees within the department.

Work Environment

This position operates in a commercial kitchen setting. The noise level can be loud. Kitchen hazards include hot surfaces, liquids, sharp knives, and slippery floors. Employees may be exposed to cuts, slipping, tripping, falls, and burns. Frequent hand washing is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is required to stand for long periods as well as walk, bend, stretch, and stoop. The position requires the use of arms and hands to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Must be able to lift 50–75 lbs.

Physical Environmental Demands

• Stand – over 3/4th of the time.
• Walk – over 2/3rd of the time.
• Use hands and fingers – over 2/3rd of the time.
• Reach with arms and hands – over 2/3rd of the time.
• Climb or balance – up to 1/3rd of the time.
• Stoop, kneel, crouch or crawl – up to 2/3rd of the time.
• Talk or hear – over 2/3rd of the time.
• Lift minimum of 5 lbs. – 75 lbs. – over 2/3rd of the time.
• Adhere to all policies and procedures delineated in the ICONA Handbook.

Position Type / Expected Hours of Work

This is a full‑time position requiring forty plus hours to include nights, weekends, and holidays.

Travel

No travel is expected for this position.

Qualifications – Required Education and Experience

• BS in Culinary Arts.
• ServSafe Certification, preferred.
• 3–5 years in Sous Chef positions in hotels, resorts, banquet facilities, and/or high‑volume restaurants.
• Strong working knowledge of large‑scale banquet event execution.
• Strong leadership and team‑building skill set.
• Experience with automated food inventory management systems.

Additional Eligibility Qualifications

• Compliant with state Alcoholic Beverage Control regulations.