Banquet Sous Chef

Kalahari Resorts & Conventions•Woodford, VA

3d•$70,000 - $75,000•Onsite

About The Position

Kalahari Resorts & Conventions is seeking a Banquet Sous Chef. In this role, you’ll assist the banquet team in managing kitchen operations for large-scale events. You’ll prepare and present high-quality food for all banquet meals, maintain food safety and sanitation standards, and ensure smooth kitchen workflows. You’ll collaborate with the Executive Banquet Chef and kitchen staff to meet guest expectations and adapt to changing event demands while maintaining consistency and efficiency. You must have the ability to run the banquet kitchen in the absence of the Executive Banquet Chef. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. Through strong culinary leadership, attention to detail, and collaboration with the banquet team, you help deliver the outstanding hospitality our guests expect while fostering a supportive and high-performing environment for associates.

Requirements

At least 2-3 years of experience in a high-volume banquet production kitchen, preferably within a hotel, resort (500+ rooms), or a large convention center (75,000+ sq. ft. of meeting space).
Strong culinary experience in banquet and large-scale food service operations.
Basic understanding of P&L knowledge.
Ability to work efficiently in a fast-paced environment while maintaining high standards of food quality and presentation.
Strong organizational skills and the ability to multitask effectively under tight timelines.
Team-oriented attitude with a willingness to collaborate with other team members and departments.
Ability to adapt to changing demands and guest expectations quickly and efficiently.
SERVSafe Manager Certification required.

Nice To Haves

Spanish speaking is helpful but, not required.
Culinary degree preferred but not required.

Responsibilities

Contribute to the execution of large-scale banquet events, ensuring food quality, presentation, and timely delivery.
Foster a collaborative environment to maintain high operational standards.
Ensure consistent food quality, safety, and cleanliness in accordance with resort policies and health regulations.
Collaborate with other departments to adjust service based on last-minute changes or guest requests. Attending daily BEO meetings.
Continuously improve kitchen efficiency and workflows, ensuring high productivity during peak banquet service.
Enforce proper safety, sanitation, and equipment maintenance standards to ensure a safe kitchen environment.