Sous Chef - Banquets

Riverside Casino & Golf Resort; Bonner (MT); On-site; USD 60,000 - 90,000; Full time

Job summary

Riverside Casino & Golf Resort in Bonner, MT is seeking a second-in-command for the banquet culinary team. The role oversees food production for banquets, assists in menu development, and drives cost controls with supervision of reporting positions.

Flexible scheduling is required to align with events and business needs. The successful candidate will have 2–3 years of relevant experience, strong management and communication skills, and the ability to coordinate, multi-task, and maintain high

Qualifications

• 2–3 years related experience and/or training, or equivalent combination of education and experience.
• Excellent management and communication skills.
• Strong organization skills and ability to multi-task.

Responsibilities

• Oversee culinary food production for banquets and ensure high-quality outcomes.
• Assist in preliminary menu development and cost controls for banquets.
• Help develop a food program that meets designated food cost goals.
• Schedule culinary staff and monitor payroll costs.
• Set food product specifications for banquets and ensure Health Department compliance.
• Uphold company guidelines including safety and HR policies.
• Assist in all banquet food production and ensure guest satisfaction.

Skills

Management

Communication

Organization

Multi-tasking

Job description

This position is the number two management position for Banquet culinary team members. The position will be directly and /or indirectly responsible for food production in banquets, as well as menu development, cost controls and personal supervision of all reporting positions. This position requires food production experience for large, medium and small groups including plated functions, Buffet functions, breaks, receptions etc… and all other banquets style services. This position requires great scheduling flexibility with varying shifts (swing, days and middle shifts) as directed by the Food and Beverage Director, Executive Chef, Chef de Cuisine or as business dictates.

Essential Functions

• Must have good culinary knowledge, including multi outlet experience.
• Must have good culinary experience in high volume banquets or related F&B areas.
• Responsible for the culinary food production.
• Responsible for preliminary menu development.
• Responsible for assisting in developing a food program that meets designated food cost goals.
• Responsible for assisting in scheduling culinary staff members and meeting designated payroll costs.
• Responsible for setting food product specifications for banquets.
• Responsible for meeting Health Department guidelines.
• Responsible for meeting all company guidelines including but not limited to safety and employees relations (HR).
• Responsible for assisting in all banquet food production.
• Responsible for ensuring that we have a quality food product meeting guest and employer expectations.

Required

• Minimum 2-3 years related experience and/or training; or equivalent combination of education and experience.
• Must demonstrate excellent management and communication skills.
• Must demonstrate organization skills and ability to multi-task.

Schedule

Full-time that varies based on events and holidays and includes days, nights and weekends.

Based on experience with 40 hours of Paid Time Off upon hire

Riverside Casino & Golf Resort ® is an Equal Opportunity Employer dedicated to non-discrimination in employment. We select the best qualified individual for the job based on job-related qualifications regardless of race, age, color, religion, sex, national origin, ancestry, marital status, sexual preference, disability or any other status protected by applicable law.

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