Banquet Sous Chef - Arizona Biltmore

Pyramid Global Hospitality•Phoenix, AZ

4d•Onsite

About The Position

The Banquet Sous Chef supervises banquet food production and supports the training and development of Junior Sous Chefs and the culinary team. The role maintains food safety and sanitation standards and ensures dishes are executed to the Banquet Chef’s vision and senior leadership’s direction, in accordance with banquet event orders. The chef works closely with other departments to coordinate event execution and provide guests with an exceptional dining experience. Responsibilities include managing daily kitchen operations, overseeing food preparation and quality, controlling food costs and inventory, maintaining accurate production lists, and mentoring culinary staff. The Banquet Sous Chef also collaborates on menus, responds to event changes and guest requests, and coordinates with other departments to support large-scale events. The position is at the Arizona Biltmore, a luxury resort in Phoenix with more than 700 rooms, extensive banquet space, and multiple food and beverage outlets. Team members receive Go Hilton travel benefits in addition to Pyramid travel benefits.

Requirements

High school diploma or GED.
Four to five years of experience in high-volume, high-quality hotel kitchens.
Previous supervisory experience.
Maricopa County Food Handler Card.

Nice To Haves

Accredited culinary school education or apprenticeship.
ServSafe certification.

Responsibilities

Train staff in producing and executing banquet event orders to deliver a consistent, high-quality culinary experience.
Oversee preparation and quality control of soups, stocks, sauces, and other banquet dishes.
Collaborate with the banquet team, event coordinators, and clients to customize menus to event themes, styles, and guest expectations.
Manage daily culinary operations in assigned areas to ensure kitchen efficiency and effectiveness.
Maintain accurate hot-food ordering and prep lists, with strong organization to support food-cost control.
Monitor ingredient and supply inventory, order in a timely manner, rotate stock, and minimize waste.
Maintain knowledge of menus and recipes to ensure accuracy, consistency, and high standards in food preparation.
Conduct quality checks during preparation and before service, ensuring dishes meet hotel standards and are attractively presented.
Lead and mentor Junior Sous Chefs, Cooks, Pantry Cooks, and Prep Cooks; foster a positive work environment and support professional growth through training and development.
Ensure kitchen operations comply with local, state, federal, and company food-safety, health, and training requirements, including maintaining documentation and records.
Assist with managing the banquet kitchen budget by controlling food costs, optimizing ingredient use, and minimizing waste without compromising quality.
Oversee completion of assigned production lists accurately and on time.
Ensure freshness and quality of products from raw ingredients through finished dishes.
Communicate with Sous Chefs and other team members about needs, requirements, and potential issues to support smooth operations.
Lead the culinary team in resolving event issues, including last-minute menu changes and unexpected guest requests.
Participate in creating and periodically reviewing banquet menus, including proposing innovative dishes and concepts.
Occasionally interact with guests during events to assess satisfaction and address dietary needs or special requests.
Coordinate with housekeeping, engineering, the front office, and other departments to support large-scale events.
Promote safety, take action to prevent injury, damage, or loss, and respond effectively in emergencies.
Maintain a professional attitude, appearance, and demeanor and comply with uniform and footwear standards.