Banquet Sous Chef

Chetola Resort • Blowing Rock, NC

2d • Onsite

About The Position

Chetola Resort is seeking a talented and motivated Banquet Sous Chef to join our newly reimagined culinary team supporting Timberlake’s Restaurant and the resort’s banquet and event operations. Reporting to the Executive Chef, this key leadership role helps ensure seamless execution of weddings, corporate retreats, and special events while maintaining the highest standards of culinary excellence, presentation, and service. This is an exciting opportunity for a culinary professional who thrives in high-volume event environments and who understands that exceptional food, precise execution, and thoughtful service are essential to creating unforgettable guest experiences.

Requirements

• Minimum of 2 years of culinary experience
• Prior banquet experience in a high volume upscale resort or hotel strongly preferred
• Serve Safe Certification or ability to obtain within 60 days
• Available to work evenings, weekends, and holidays based on business needs
• Physical ability to lift, carry, stand, and move throughout shifts
• Deep understanding of safe food handling and kitchen sanitation practices
• Passionate and detail-oriented with a proven background in banquet or high-volume culinary operations.
• Committed to quality, consistency, and delivering memorable guest experiences
• Collaborative team player who communicates clearly and leads with integrity
• Able to maintain composure and efficiency in high-pressure, fast-paced environments
• Leadership mindset that encourages collaboration, learning, and continuous improvement

Nice To Haves

• AAS in Culinary Arts or equivalent experience from an accredited institution preferred or equivalent experience

Responsibilities

• Oversee food preparation and execution for all banquet events in alignment with Chetola culinary standards
• Ensure all dishes are prepared consistently and presented with precision, quality, and attention to detail
• Monitor inventory, food quality, and kitchen organization to maintain efficient banquet production
• Collaborate with the Executive Chef on menu preparation, event planning, and culinary innovation
• Maintain proper food storage, labeling, and rotation in full compliance with food safety regulations
• Supervise and support banquet kitchen staff during events, setting the tone for teamwork, professionalism, and accountability
• Communicate effectively with front-of-house teams to ensure seamless coordination during service
• Participate in onboarding, training, and mentoring of banquet culinary team members
• Lead by example through professionalism, composure, and a strong commitment to guest satisfaction
• Maintain working knowledge of all kitchen equipment including broilers, fryers, grills, steamers, and specialty banquet equipment
• Ensure kitchen spaces are organized, clean, and operating according to sanitation and safety standards
• Uphold ServSafe and health department compliance at all times
• BEO execution: Recipes, portions, and plating aligned precisely with banquet event orders and chef standards
• Kitchen readiness: Ingredients prepped, stations organized, and equipment ready well before service begins
• Plating consistency: Every plate leaving the kitchen reflects uniform presentation, temperature, and quality
• Service timing: Courses fired and delivered in coordination with banquet service flow and guest experience
• Kitchen organization: Clean workstations, properly labeled ingredients, and disciplined food storage throughout service
• Event volume coordination: Large-scale banquet production executed efficiently without sacrificing quality or presentation

Benefits

• health
• dental
• vision
• supplemental benefits
• PTO
• on-property perks

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree