Silver Dollar City Resort - Banquet Sous Chef [EXE]

All Career • Branson West, MO

2d • Onsite

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 food product. The position executes banquet and catering operations, including Banquet Event Orders (BEOs), buffet and plated service, customized menus, and meeting planner requests. It also supports food and kitchen-supply ordering, inventory, staffing, team supervision, training, food safety, sanitation, equipment maintenance reporting, and operational audits. The Banquet Sous Chef works collaboratively to deliver guest-focused hospitality in keeping with the company’s Heartspitality® culture.

The position involves hands-on food preparation across hot and cold stations, sauces, brick-oven cuisine, banquet production, and staff meals. The chef monitors ingredients, cooking, flavor, plating, cleanliness, food safety logs, and compliance with recipes and health regulations. The role also includes administrative and supervisory duties, maintaining accurate records, supporting human resources procedures, and responding to changing event and guest requirements.

The position requires working assigned schedules that may include evenings, weekends, holidays, and overtime. Physical work includes extended periods of standing and walking, frequent bending and reaching, and moving food products, supplies, and equipment weighing up to 50 pounds. The position may require travel between assigned work locations and access to an employee shuttle when required.

Requirements

• High school diploma or equivalent required.
• Two to three years of experience as a sous chef or in a comparable culinary role in restaurant or banquet operations.
• At least two years of supervisory experience.
• Basic computer skills and ability to use culinary inventory and event management systems.
• Must be at least 21 years of age; the posting notes that the minimum age requirement is pending HR confirmation.
• Must successfully complete applicable pre-employment background and drug screening requirements.
• Demonstrate Herschend’s Lead with Love values: patience, kindness, humility, respect, selflessness, forgiveness, honesty, and commitment.
• Communicate professionally and courteously with guests, hosts, vendors, and coworkers.
• Demonstrate initiative, dependability, sound judgment, and commitment to continuous improvement.
• Prioritize assignments, maintain accurate records, and work effectively in a fast-paced environment.
• Maintain confidentiality when handling sensitive company and host information.
• Maintain professional appearance and comply with company grooming and hygiene standards.
• Promote teamwork, cooperation, and a positive work environment.
• Work flexible schedules, including evenings, weekends, holidays, and overtime as required.
• Demonstrate effective communication, problem-solving, conflict-resolution, and interpersonal skills.
• Follow instructions, adapt to changing priorities, and support a safe work environment.
• Perform basic arithmetic accurately for recipes, portioning, and inventory.
• Read, write, and communicate in English as needed to perform essential duties.
• Apply proper food receiving, handling, storage, spoilage prevention, and food cost control practices.
• Stand and walk for extended periods; frequently bend, stoop, reach, twist, and crouch.
• Lift, carry, push, and pull food products, supplies, and equipment weighing up to 50 pounds.
• Safely move through work areas with wet or slippery floors and varying temperatures, including hot kitchens, walk-in refrigerators, and freezers.
• Travel between assigned work locations and access an employee shuttle when required.
• If driving is an essential job duty, possess and maintain a valid driver’s license and meet company vehicle-operation requirements.

Nice To Haves

• Culinary degree or American Culinary Federation (ACF) certification preferred.

Responsibilities

• Demonstrate proficiency in banquet and catering operations and execute Banquet Event Orders (BEOs).
• Direct the culinary team in buffet and plated service techniques and demonstrate modern and classical plating techniques.
• Assist with developing customized banquet menus and accommodating meeting planner requests.
• Organize and update BEOs to reflect current guest and group requirements.
• Assist with ordering food products and kitchen supplies, coordinate with purchasing to maintain product records in Crunchtime, and participate in periodic inventories.
• Supervise culinary team members and follow scheduling procedures to maintain appropriate staffing and productivity.
• Assist the Executive Chef with departmental human resources responsibilities in accordance with company procedures.
• Demonstrate and teach proper cooking techniques to produce high-quality food.
• Ensure required safety training is completed in accordance with company policy.
• Supervise food production according to menu specifications, recipes, and event quantities.
• Assist cooks with daily preparation across hot and cold stations, sauces, brick-oven cuisine, banquet production, and staff meals; perform back-of-house duties as needed.
• Inspect ingredients for quality and notify the Executive Chef when products do not meet specifications.
• Taste menu items and inspect plating to maintain consistent flavor, quality, and presentation.
• Monitor cleanliness and ensure team members follow clean-as-you-go practices, sanitizing procedures, and applicable health regulations.
• Inspect kitchen equipment and report deficiencies through the designated maintenance request system and to appropriate leaders.
• Maintain food safety standards and monitor required time-and-temperature logs for food stations, cooling and hot-holding equipment, and dish machines.
• Support continuous improvement through internal and external food safety inspections and operational audits.
• Demonstrate knowledge of butchery and fabrication techniques for beef, poultry, and fish.
• Execute standardized recipes, batch-cooking procedures, and plating specifications; prepare sauces, soups, dressings, doughs, vegetables, proteins, and garnishes from scratch, and apply basic sous vide and saucier techniques.
• Comply with attendance requirements and work assigned schedules, including evenings, weekends, holidays, and overtime as needed.
• Communicate professionally with guests, hosts, vendors, and coworkers; respond to guest needs in accordance with company guidelines.
• Maintain accurate records, prioritize assignments, maintain confidentiality, and support a positive and safe work environment.
• Follow food receiving, handling, storage, spoilage-prevention, and food-cost-control practices.

Benefits

• Free admission to Silver Dollar City Attractions and discounted admissions to Herschend Enterprises’ attractions and resorts for employees and dependents.
• Complimentary tickets and discounts on season passes for loved ones.
• Discounts on dining, drinks, and merchandise across Silver Dollar City Attractions.
• Profit Sharing and 401(k) Retirement Plan available after three months of employment.
• Affordable health plan options, including co-pay, HSA, and FSA options, available to full-time seasonal and year-round employees.
• Employee health center providing basic office visits, x-rays, and lab work for a co-pay, whether insured or not.
• 100% free tuition starting on the first day of employment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED