Banquet Sous Chef

Job Title

BANQUET SOUS CHEF

Food & Beverage

Banquet Chef

$28.00 – 30.00/Hour DOE

Open Availability; must be available to work weekends and holidays

Full‑time, Year Round Position;
Non‑Exempt, Hourly

Culinary Director

Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquets Chef de Cuisine. Properly cook food to the Sundance Standard, being the example for cleanliness, safety, sanitation, and efficiency.

• Work with chefs in menu development and product research; assist in preparing food for new menu changes.
• In the absence of the Chef de Cuisine, assist in ordering food items daily.
• Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet service standards.
• Conduct daily pre‑shift meetings with cooks and dishwashers to discuss training opportunities, operations, and concerns.
• Work with the Chef de Cuisine in monthly inventory counts.
• Manage productivity of cooks and dishwashers, ensuring efficiency and quality standards are met.
• Inspect all stations to ensure product meets quality standards and is fully stocked for service.
• Provide leadership, refinement, and training to Line Cooks I, II, and III.
• Provide support to other cooks and dishwashers.
• Ensure ticket times are according to Chef's standards.
• Conduct pre‑ and post‑checks to ensure all stations are clean and organized.
• Throughout shift, ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
• Communicate with chefs regarding ordering needs and equipment maintenance (preventative & emergency).
• Cook and prepare food according to recipes.
• Plate and garnish to standard.
• Comply with health code standards at all times.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Ensure cooks follow Sundance standards for rotating and labeling food.
• Ensure food is stored at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area and inspect the work of dishwashers and cooks.
• Contribute to a positive work environment.
• Provide support to Chef and production leadership to subordinates.
• Assist chefs in the creation of specials, soups, etc.
• Supervise production when Chef is not available.
• Handle any performance or staff problems and report to chefs in a timely manner.
• Attend meetings in the absence of the Chef.
• Work proficiently in the capacity of Chef in all Sundance kitchen outlets; may be required to work in all kitchen outlets as Chef as business or staffing needs dictate.

• In the absence of the Restaurant Chef, carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• 1‑2 years of experience in a job as lead line cook or higher, relating to supervising a team. Culinary education is not required but appreciated.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must possess a working knowledge of time‑keeping systems, word processing, spreadsheets, internet navigation, and electronic mail.
• Must possess or obtain a valid food handlers permit within 30 days of employment.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is…