Banquet Sous Chef, Grouse Mountain Lodge

Pursuit Collection•Whitefish, MT

2d•Onsite

About The Position

The Banquet Sous Chef supports the Banquet Chef in the day-to-day production and execution of banquet and catering functions at Grouse Mountain Lodge, and leads the banquet kitchen in the Banquet Chef's absence. This hands-on role supervises prep and line production, ensures every event order is executed accurately, and helps develop a positive, high-performing banquet culinary team.

Requirements

High school diploma or GED required
Current ServSafe certification or food handler sanitation certificate required (or ability to obtain upon hire)
Ability to operate standard kitchen equipment safely and work without direct supervision
Knowledge of proper FIFO, rotation, sanitation, and food safety procedures
Ability to organize and prioritize multiple tasks in a fast-paced environment with a sense of urgency and accuracy
Ability to work as a team member with kitchen and service staff to ensure excellent guest service
Solid written and verbal communication skills and a strong commitment to building positive working relationships
Strong “can-do” attitude with willingness to be flexible and adaptable, plus a sense of humor and the ability to ‘let things roll’ when the unexpected happens

Nice To Haves

Culinary degree, apprenticeship, or equivalent professional training preferred
2+ years of experience in a high-volume, fast-paced, full-service or banquet kitchen
Experience in high-volume banquet and wedding catering preferred
Prior lead or supervisory experience preferred
Experience working in a seasonal environment with diverse teams

Responsibilities

Supervise and participate in banquet food production, including prep, line, and expediting, in accordance with standards of quality, quantity, taste, and presentation
Execute banquet event orders (BEOs) accurately, including guest special requests and accommodation of food allergies, preferences, and intolerances
Continually observe food preparation to ensure appropriate food safety, portion sizes, garnishing, and visual plating are consistently delivered at high quality
Instruct, train, and cross-train banquet cooks and prep staff, providing coaching and mentoring to develop strong talent
Quality-check food for taste, temperature, and visual appeal before service
Maintain FIFO inventory practices, correct labeling, proper dating, and appropriate storage of all products
Assist the Banquet Chef with administrative tasks such as ordering, inventory, and scheduling
Ensure sanitation and cleanliness of kitchen stations and maintain state and federal food safety standards