Banquet Sous Chef

Loews Hotels•Tucson, AZ

5d•Onsite

About The Position

Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces. Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

Requirements

Culinary degree or equivalent experience in a professional kitchen, with a focus on banquet or large-scale cooking
3+ years of experience in a culinary role, with at least 1 year in a supervisory position
Strong culinary skills and knowledge of various cooking techniques
Excellent organizational and multitasking abilities
Food Handler Manager certification, or the ability to obtain the certification
Strong leadership and communication skills

Nice To Haves

Veterans and military spouses are encouraged to apply

Responsibilities

Lead the preparation and cooking of banquet dishes, ensuring consistency, quality, and visual appeal
Supervise and support the banquet culinary team during events, maintaining high standards and timely service
Collaborate with the Banquet Chef and Executive Chef to design seasonal and event-specific menus that reflect guest preferences and dietary needs
Partner with banquet service teams to align kitchen operations with event timelines and special requests
Mentor and train new culinary team members in food preparation, safety standards, and kitchen procedures
Foster a positive, inclusive, and high-performing kitchen culture
Monitor food safety and sanitation practices, ensuring compliance with health regulations and internal standards.
Conduct regular inspections of kitchen equipment and prep areas for cleanliness and functionality
Act as a key point of contact during banquet service, resolving last-minute challenges to ensure seamless guest experiences
Collaborate across departments to ensure smooth coordination between culinary and event teams
Regular attendance in conformance with standards.
May be required to work varying schedules to reflect business needs.
Required to attend all mandatory training sessions and meetings.
Perform other duties as assigned.