Banquet Sous Chef

BallenIsles Country Club • Flagstaff, AZ

3h • Onsite

About The Position

Pine Canyon Club, located in Flagstaff, AZ, is pleased to announce an excellent career opportunity for a Full-Time Banquet Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

The Banquet Sous Chef at Pine Canyon is responsible for overseeing and executing the culinary production of banquet events, ensuring seamless operations for both in-house and off-property functions. This role requires strong leadership, organizational skills, and attention to detail to manage the production of 150+ events over a five-month period, ranging from 20 to 500 guests. The Banquet Sous Chef is responsible for reviewing Banquet Event Orders (BEOs), prepping, managing the culinary team, and overseeing execution with precision.

Requirements

• Minimum of two years of experience in banquet, catering, or high-volume kitchen operations
• Food handler’s card from Coconino County

Nice To Haves

• Strong ability to lead, manage, and motivate a team in a high-volume, fast-paced environment
• Exceptional organizational and multitasking skills to handle multiple events simultaneously
• Ability to adapt to last-minute changes and execute events with precision
• Excellent problem-solving and communication skills to ensure seamless kitchen operations
• Strong understanding of banquet-style food service, plating techniques, and presentation standards
• Knowledge of food safety, sanitation, and kitchen best practices
• Proficiency in Microsoft Office (Word, Excel, Outlook) for inventory, ordering, and event planning
• Professional demeanor with a commitment to high service and culinary standards

Responsibilities

• Lead and manage all food production for banquet events, ensuring consistency, timeliness, and quality
• Read and accurately interpret Banquet Event Orders (BEOs) to ensure all menu items and dietary requirements are properly prepared and executed
• Supervise and coordinate kitchen staff to ensure efficient workflow, proper task delegation, and timely execution
• Develop prep schedules, organize production timelines, and ensure all items are ready for event service
• Maintain high attention to detail for plating, presentation, and overall quality to meet club standards
• Monitor ingredient usage, order necessary supplies, and maintain proper storage and FIFO rotation
• Ensure all health codes, sanitation standards, and safety regulations are met during production and execution
• Manage food production for both on-property banquet spaces and off-property catering events, adapting to different setups and logistical challenges
• Work closely with banquet managers and front-of-house staff to ensure smooth service transitions and guest satisfaction
• Address operational challenges, unexpected changes, and last-minute adjustments with efficiency and professionalism
• Assist in training culinary staff on banquet procedures, plating techniques, and efficiency strategies
• Monitor food costs, minimize waste, and optimize ingredient usage to maintain budget targets

Benefits

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
• Additional Compensation – Eligibility for Bonuses, Employee Meals

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed