Banquet Sous Chef

Trailborn Hotel Management LLC • Jackson, WY

2d

About The Position

We are seeking a dynamic and skilled Banquet Sous Chef to support the Executive Chef in the planning, preparation, and execution of all banquet and catered events. This role is responsible for supervising culinary team members, maintaining food quality and consistency, and ensuring all banquet operations are executed timely while meeting client expectations and food safety standards.

We believe in guiding the adventure, saying yes to possibilities, and working together as one team. With excellence at our core and a touch of magic in every detail, we create experiences that are authentic, elevated, and unforgettable.

Requirements

• Culinary degree or equivalent professional culinary training preferred.
• 2–4 years culinary experience, with banquet or high-volume production experience strongly preferred.
• Previous supervisory or lead cook experience in a professional kitchen.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety practices.
• Ability to work in a fast-paced, high-volume environment with changing priorities.
• Strong organizational, leadership, and communication skills.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Assist in planning, organizing, and executing all banquet food production for meetings, conferences, weddings, and special events.
• Supervise and coordinate kitchen staff during banquet preparation and service.
• Ensure all food is prepared according to established recipes, quality standards, and presentation guidelines.
• Work closely with the banquet manager and culinary leadership to execute event orders (BEOs) accurately.
• Monitor food preparation to ensure timely service for scheduled events.
• Maintain cleanliness and organization of banquet kitchen and prep areas.
• Ensure compliance with all health, sanitation, and safety regulations.
• Assist in ordering, receiving, and proper storage of food products.
• Help manage food cost by controlling waste, proper portioning, and inventory management.
• Train, mentor, and develop line cooks and banquet culinary staff.

Benefits

• Medical (with company contribution)
• Dental (with company contribution)
• Vision (with company contribution)
• Paid Time Off
• 401(k) (with company match)
• Sick Time
• Employee Dining Discounts
• Employee Marketplace Discounts

What This Job Offers

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