Banquet Sous Chef - [EXE] Dollywood's HeartSong Lodge & Resort - Exempt

All Career•Pigeon Forge, TN

About The Position

The Banquet Sous Chef supervises and coordinates food preparation according to standards set by the Executive Chef. The role assists in overseeing hot and cold food produced and served across Food and Beverage outlets, ensuring a consistent, high-quality product. It supports banquet and catering execution, custom menu development, banquet event order updates, food and supply ordering, inventory, kitchen staffing, training, and food safety. The position also contributes to daily kitchen production and helps direct back-of-house and front-of-house teams in executing banquet service.

Requirements

Must be at least 21 years of age.
High school diploma or equivalent.
At least 2–3 years of experience as a sous chef or in a very similar restaurant role.
At least 2 years of experience as a Sous Chef in banquet operations.
At least 2 years of supervisory experience.
Basic computer experience.
Ability to safely operate company vehicles according to company policy; valid driver’s license, proof of auto liability insurance, and an acceptable motor vehicle driving record are required.
Ability to demonstrate basic knowledge of sous vide cooking and saucier responsibilities.
Knowledge of butchery and fabrication techniques for beef, chicken, and fish.
Ability to perform batch cooking and meet recipe and plating specifications, including scratch cooking.
Ability to plate desserts, hot and cold items, appetizers, and amuse-bouche and set up refreshment breaks.
Ability to manage banquet complexities and direct back-of-house and front-of-house teams in banquet timing and execution.
Ability to ensure proper handling of food products and instruct Hosts on spoilage and food-cost controls.
Effective communication, problem-solving, conflict-management, and interpersonal skills.
Ability to prioritize and complete assignments on time, retain information, adapt to changing priorities, and maintain confidentiality and sound judgment.
Ability to work productively in a fast-paced environment and maintain a professional appearance and personal hygiene.
Ability to work assigned schedules, including required overtime, evenings, weekends, and holidays.
Ability to perform basic arithmetic accurately.
Ability to meet the physical demands of the job, including occasional to frequent lifting of up to 50 pounds, intermittent to prolonged sitting, standing, or walking for shifts of up to 13 hours, and repetitive movements.
Ability to work in varying weather conditions, including extreme cold and heat.
Strong cognitive skills, including critical thinking, problem-solving, attention to detail, and effective communication.
Must complete satisfactory background screening, including criminal history and motor vehicle record checks.
Must demonstrate the Dollywood Company’s Lead with Love qualities and reflect its image by being friendly, caring, respectful, honest, committed, and supportive of teamwork and continuous improvement.

Nice To Haves

Culinary degree or ACF certification.

Responsibilities

Execute banquet and catering events according to Banquet Event Orders, including buffet and plated service.
Demonstrate and direct buffet, plated, and modern and classical plating techniques.
Assist with developing custom banquet menus and responding to Meeting Planner requests.
Organize and update Banquet Event Orders to reflect current guest and group needs.
Assist with ordering food products and kitchen supplies, coordinating with the purchasing agent to organize products in Crunchtime, and conducting periodic food inventories.
Manage kitchen staff within assigned culinary responsibilities and follow scheduling procedures to maintain appropriate, productive staffing levels.
Assist the Executive Chef with departmental human resource functions.
Demonstrate and teach proper cooking methods to produce high-quality food.
Ensure required safety training is completed according to company policy.
Supervise and coordinate food production according to menu specifications and required quantities.
Assist cooks with daily hot and cold preparation, saucier work, brick-oven cuisine, banquet production, staff meals, and other kitchen duties as needed.
Perform all back-of-house duties as needed.
Check ingredient inventory quality daily, correct unacceptable items, and inform the Executive Chef when quality is not acceptable.
Taste menu items regularly and visually check food for correct taste profiles, plating, and appearance.
Check cleanliness and ensure staff use clean-as-you-go practices and sanitizer properly and follow health regulations.
Maintain equipment in proper working order; inspect kitchen and ware-washing equipment and report deficiencies through HotSOS to Engineering and verbally to the Food and Beverage team.
Maintain food safety standards in kitchens and banquet areas, monitoring time and temperature logs for food stations, cooling and hot-holding equipment, and dish machines.
Support continuous improvement through ongoing health, Steritech, REI, and internal audits.
Execute recipe standards for batch cooking and plate specifications, including scratch-made sauces, soups, dressings, vinaigrettes, doughs, vegetables, proteins, and garnishes.
Plate desserts, hot and cold items, appetizers, and amuse-bouche, and set up refreshment breaks.
Manage the complexities of banquets and Meeting Planner needs and direct back-of-house and front-of-house teams on timing for buffet and plated events.
Ensure food products are handled properly by receiving and culinary staff and educate Hosts on spoilage and food-cost controls.
Communicate and collaborate with guests, vendors, employees, and cross-functional teams; help plan and deliver projects.
Maintain dependable attendance and flexibility for assigned schedules, including required overtime, evenings, weekends, and holidays.