Sous Chef- Banquets

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

• Food and Beverage
• Full-Time
• Requisition #: SOUSC004301

Description

The Banquets Sous Chef supports large-scale culinary operations by assisting in the planning, preparation, and execution of banquet and event menus across a variety of venues. This role provides continuous opportunities for growth while maintaining high culinary standards, efficient kitchen operations, and exceptional food quality for events of all sizes.

Duties & 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 as needed; 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.

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 hold self and team accountable to company standards.

• Engage in physical activities like standing for long periods, walking, and utilizing hands for tasks that involve gripping, handling, and reaching
• Can safely lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds

Equal Opportunity Employer
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