Banquet Sous Chef

Ridgedale, MO
Depends on Experience  Annual
Full Time
Days, Evenings, & Weekends Needed


Position Summary: As a banquet chef, you would be primarily responsible for the planning, organizing, controlling and directing the work of associates in the Banquet Kitchen Department. Maintain updated and accurate recipes and costs of all dishes prepared for banquet functions. Review the following day's menus and approve the requisitions for food and supplies needed from various kitchen storerooms.

Essential Functions:

  • Responsible for cleanliness of kitchen top to bottom

  • Review banquet event orders (BEO)on a daily basis and make note of any changes

  • Brief the banquet kitchen associates daily about the upcoming and current functions

  • Supervises and coordinates all activities of cooks, banquet kitchen associates and stewards who are engaged in food preparation, and kitchen cleanliness

  • Able to coordinate banquet production and plating with the Executive Sous Chef and Banquet Manager

  • Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen associates, chefs and stewards to execute

  • Effectively communicate both verbally and in writing to provide clear direction to staff

  • Take physical inventory of specified food items for daily inventory

  • Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment

  • Responsible for managing all day-to-day operations of banquet kitchen

  • Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies

  • Responsible to maintain all equipment in a proper operational condition

  • Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen

  • Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet operating and business demand

  • Ensure that all associates prepares menu following the Culinary and Resort operating standards

  • Monitor the performance of banquet kitchen staff and ensure all procedures are completed

  • Ensures and maintains the productivity level of all cooks and supporting associates

  • Supervises kitchen shift operations

  • Participates in kitchen associates progress and discipline procedures

  • Participates in training associates on menu items including ingredients, preparation methods and unique tastes

  • Plans and manages food quantities and plating requirements for all banquet functions

  • Maintains food preparation handling and correct storage standards

  • Follows proper handling and temperature control of all food products

  • Maintain clean, updated, accurate, and organized recipes and recipe books

  • Identifies the developmental needs of kitchen associates and provide coaching, mentoring to improve their knowledge or skills

  • Able to plan and execute multiple banquet functions

  • Able to continually enhance the culinary experience of banquet or event guests

  • Able to help in cooking and food preparation, as and when required

Able to perform other duties as assigned by the management

Candidate Profile:

Education and Experience

  • Associates degree in culinary arts.  Bachelor’s degree is preferred or equivalent in culinary experience
  • Plus 5 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired

  • Minimum of 2 years in a supervisory role with experience in coordination and managing associates


Physical Demands

  • Ability to stand for extended periods of time
  • Ability to bend, lift and carry heavy objects


Preferred Traits

  • Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life

  • Ability to motivate others and lead people in the area of correct procedures and follow through

  • Ability to deal effectively with a variety of company personnel and outside vendors

Skills and Knowledge

  • Writing - Communicating effectively in writing as appropriate to the needs of the audience.
  • Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.)
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems
  • Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI)
  • Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
  • Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem


Management Competencies

  • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment
  • Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives
  • Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment
  • Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization
  • Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message
  • Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs
  • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
  • Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently
  • Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions