ICONA Avalon- Banquet Sous Chef
About The Position
The Banquet Sous Chef plans and directs kitchen food preparation under the direction of the Executive Chef. This role leads banquet food production for weddings, corporate events, and special functions, and supports food service across dining outlets, banquets, and events. The Banquet Sous Chef maintains food quality, presentation, consistency, cleanliness, and regulatory compliance; assists with menu development, tastings, seasonal offerings, food preparation, and recipe creation; and manages food costs, inventory, ordering, and waste control. The position also trains and supervises the culinary banquet team, assists with scheduling, and coordinates with banquet operations and event management teams. The role operates in a commercial kitchen and requires more than 40 hours per week, including nights, weekends, and holidays. The position reports to the Executive Chef and assists in managing department employees.
Requirements
- Bachelor of Science in Culinary Arts.
- Three to five years in Sous Chef positions in hotels, resorts, banquet facilities, and/or high-volume restaurants.
- Strong working knowledge of large-scale banquet event execution.
- Strong leadership and team-building skills.
- Experience with an automated food inventory management system.
- Comply with state Alcoholic Beverage Control regulations.
- Ability to work more than 40 hours, including nights, weekends, and holidays.
- Ability to lift 50–75 pounds.
- Ability to stand for long periods and walk, bend, stretch, and stoop.
- Ability to use working taste buds, smell, fingers to feel, and vision for close and distance inspection.
- Ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, and decorate.
- Communication proficiency, strategic thinking, teamwork orientation, leadership, organizational skills, stress management, composure, and time management.
Nice To Haves
- ServSafe Certification.
Responsibilities
- Lead banquet food production for weddings, corporate events, and special functions.
- Ensure the kitchen and surrounding areas are sanitized and clean according to company standards and health code regulations.
- Maintain food quality, presentation, and consistency standards.
- Assist with menu development, banquet tastings, and seasonal offerings.
- Manage food costs, inventory, ordering, and waste control.
- Ensure compliance with health, sanitation, and safety regulations.
- Train and supervise the culinary banquet team and ensure proper menu execution.
- Coordinate with banquet operations and event management teams.
- Stay current on banquet industry trends and identify new culinary techniques and presentations.
- Assist kitchen staff with food preparation and recipe creation.
- Review, plan, and execute daily food service for dining outlets, banquets, and events while maintaining food quality and presentation.
- Assist in scheduling team members to ensure adequate and consistent service levels.
- Delegate responsibilities and manage projects while handling multiple tasks under pressure.
- Maintain concentration and an organized work environment, and think clearly.
- Adhere to performance expectations established with the Executive Chef and Director of Food & Beverage.
- Attend company culture meetings, including the weekly Aloha Culture Meeting.
- Perform other duties as directed.
- Assist in managing the performance of employees within the department.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
