Banquet Sous Chef

BallenIsles Country Club•Bend, OR

1d•$80,000 - $85,000

About The Position

Juniper Preserve is announcing exceptional career opportunity of Banquet Sous Chef. The Banquet Sous Chef is responsible for planning, organizing, and overseeing all banquet food and beverage operations. This includes preparation, execution, and quality control for all banquet and catering events, ensuring exceptional culinary standards are maintained at all times.

Requirements

Ability to perform all essential functions of the role, with or without reasonable accommodation.
Must pass a pre-employment drug screen and background check.
Strong mathematical skills, including the use of fractions, percentages, and ratios.
Effective problem-solving and adaptability in a fast-paced environment.
Professional appearance; must be well-groomed and in approved uniform at all times.
Ability to assess food quality through tasting and visual evaluation.
Strong communication skills and ability to respond to guest needs.
High School Diploma or equivalent.
Proficiency in Google Workspace and Microsoft Office (Word, Excel).
Valid Oregon Food Handler Card (required).

Nice To Haves

ServSafe Certification (preferred).

Responsibilities

Lead and manage all day-to-day operations of the banquet kitchen.
Review Banquet Event Orders (BEOs) daily and communicate changes or updates to the team.
Supervise and coordinate all banquet kitchen staff and culinary activities.
Collaborate with the Executive Chef, Sous Chefs, and Banquet leadership team on food production and plating.
Establish daily priorities and assign prep and production tasks accordingly.
Communicate effectively, both verbally and in writing, with kitchen and service teams.
Conduct daily inventory of specific food items and ensure adequate stock levels.
Work closely with the Sales and Catering teams to support banquets, events, and special occasions.
Assist in setting par levels and managing inventory of food, supplies, and equipment.
Support the Executive Chef in the development and execution of banquet menus.
Maintain inventory control and ensure the kitchen is prepared for upcoming events.
Perform regular kitchen walk-throughs to identify and address any deficiencies.
Oversee equipment maintenance and cleanliness to ensure operational readiness.
Ensure all workstations are properly stocked to meet event demands.
Maintain and update recipe cards, production schedules, plating guides, and food photographs.
Ensure menu items are prepared according to established recipes and quality standards.
Coordinate with purchasing and storeroom teams to fulfill kitchen needs.
Review food costs and sales data with the Executive Chef to meet budget goals.
Monitor and evaluate staff performance, providing coaching and feedback as needed.
Assume Sous Chef responsibilities when banquet operations are light.