Banquet Sous Chef

Turning Stone Enterprises•Verona, NY

About The Position

Turning Stone Resort Casino is seeking a Banquet Sous Chef to help deliver culinary experiences for VIP gatherings, conventions, weddings, galas, and other resort events. The role leads banquet food preparation and execution, supports and develops the kitchen team, and coordinates production with event schedules to ensure quality, food safety, and seamless service. Candidates should have high-volume banquet, catering, or event culinary experience and a record of kitchen leadership. An associate degree in a related field or a culinary degree is preferred; an equivalent combination of education and hands-on culinary leadership experience will also be considered.

Requirements

At least five years of progressive culinary experience, including preparation and execution of large-scale banquet or catering events.
Demonstrated experience in high-volume banquet, catering, or event culinary operations.
Previous leadership or supervisory experience, including the ability to direct kitchen operations, delegate responsibilities, and motivate a team.
Ability to read and interpret production schedules, banquet event orders (BEOs), menus, recipes, and operational policies.
Strong organizational and time-management skills, including the ability to manage multiple events while maintaining food quality, consistency, and presentation.
Ability to stand and walk for extended periods, work in a fast-paced kitchen environment, and frequently lift and carry up to 75 pounds.

Nice To Haves

An associate degree in a related field or a culinary degree; an equivalent combination of education and hands-on culinary leadership experience is also considered.
A passion for mentoring and developing kitchen team members and continuing professional growth.
A collaborative leadership style, flexibility with cuisines and changing business needs, and a focus on memorable guest experiences.

Responsibilities

Lead preparation and execution of cuisine for banquets, weddings, conventions, VIP events, and other large-scale functions while maintaining quality standards.
Supervise, coach, and develop the banquet culinary team; direct efficient kitchen operations and foster a collaborative work environment.
Coordinate food production with banquet schedules and event timelines to support seamless execution and guest experiences.
Maintain food safety, sanitation, and operational standards.
Identify opportunities to improve processes, quality, and event execution.