Seasonal Banquet Sous Chef​/Assistant

2026 April-October Seasonal Banquet Sous Chef/Assistant

Be among the first 25 applicants.

This range is provided by Custer State Park Resort. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Department:
Food and Beverage

Reports to:

Chef/Kitchen Manager

Summary:

A hands‑on working supervisory position that supports and assists the chef/kitchen manager by ensuring a profitable and efficient kitchen operation. Supervises staff and ensures product quality. Assists with training. Coordinates activities of workers in food preparation and banquet food cooking, food and supplies ordering, storage and rotation and kitchen line when needed.

Specific Job

Knowledge, Skills and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation:

• Must meet or exceed all Level 3 and 4 requirements.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good standard and interpersonal communication skills, both verbal and written.
• Exceptional organization, problem‑solving and supervisory skills.
• Knowledge of food and beverage menus, food preparation and presentation.
• Ability to act independently with minimal or no supervision.
• Must possess basic computational ability.
• Must possess computer skills including, but not limited to, Microsoft Word and Excel.
• Working knowledge of federal, state and local laws regarding employment and DOL, food safety, occupational safety and liquor liability.

As a working supervisor, this is a hands‑on position. Work either on the banquet prep line or cooking line leading by example. Work the prep line or restaurant kitchen line as prescribed by chef. Work a schedule prescribed by the chef/manager. Work at least three‑to‑four nights per week and close three nights per week.

• To uphold and abide by the company’s employment and management policies. Serve as a role model throughout the restaurant and property in terms of attitude, behavior and appearance.
• Help with banquet kitchen orientation and participate in training all new kitchen employees.
• Assist chef and share responsibility for all product preparation, banquet cooking or line cooking to company recipe, presentation and quality standards.
• Complete accurate budgeted kitchen work schedules, in the prescribed time frame, that ensure the proper staffing levels for cook’s line, dish station, prep areas and banquet kitchen.
• Assure proper labor cost by budgeting and controlling labor cost daily by monitoring and adjusting staff levels as needed.
• Actively support and work to inspire staff on shift‑to‑shift basis while coordinating their duties and productivity.
• Utilize proper on‑the‑spot and private, one‑on‑one coaching and counseling skills to develop supervisors and employees.
• Ensure all kitchen staff follow employee policies and procedures in behavior and attitude.
• Maintain a flow of information and utilize proper communication for all kitchen employees and managers.
• Maintain a professional working relationship with dining room staff and assist in correcting problems with the back of the house as they arise. Discuss with the food and beverage manager any staff or management problems that may occur and help solve them.
• Ensure a three‑strike discipline policy is followed as written with proper documentation.
• Do all necessary employee HR personnel forms timely and completely.
• Work daily to maintain a safe and accident‑free work environment.
• Work daily to maintain a healthy and harassment‑free work environment.
• Assist chef to ensure banquet par and prep sheets are followed shift‑to‑shift by the staff for both banquet and restaurant menu production. Learn to accurately break down BEO menus into prep and production sheets.
• Ensure food invoices are coded properly and checked for price increases/decreases throughout the month.
• Does food inventory process. Takes opening, monthly and end‑of‑season physical inventories properly, timely and accurately.
• Actively…