Banquet Sous Chef - $1,000 Hiring Bonus

Madden's on Gull Lake•East Gull Lake, MN

4d•$27 - $30•Onsite

About The Position

Madden's is seeking a Banquet Sous Chef who will serve as the second-in-command for banquet culinary operations. This role is responsible for overseeing day-to-day execution, supervising staff, ensuring food quality and consistency, and exercising delegated authority and independent judgment to support the operational and financial objectives of the Culinary Department. A $1,000 hiring bonus is offered after 30 days of employment.

Requirements

Culinary Certificate from a college or technical school preferred; or equivalent combination of education and experience.
One to three years of culinary experience, preferably in banquet or high-volume event settings.
Previous experience assisting with supervision or leadership in a kitchen environment preferred.

Nice To Haves

Culinary Certificate from a college or technical school
Previous experience assisting with supervision or leadership in a kitchen environment

Responsibilities

Oversees day-to-day consistent quality and presentation of all banquet food items, in alignment with standards established by the Banquet Chef.
Leads and coordinates banquet food production for assigned events, including prep, execution, and breakdown.
Executes menu plans, production schedules, and requisition of food and supplies as directed by the Banquet Chef.
Monitors and supports management of food costs, waste, and portion control to meet departmental financial goals.
Observes production flow and implements operational adjustments within delegated authority to maintain cost and quality standards.
Ensures proper receiving, storage, labeling, dating, rotation, and temperature control of food products in compliance with health department regulations.
Assists in maintaining and updating banquet recipes, menu specifications, pictures, and production forecasts.
Directly supervises banquet kitchen staff during events and daily operations, including cooks and dishwashers.
Leads training, coaching, and development of culinary associates under the direction of the Banquet Chef.
Enforces sanitation, safety, and food handling standards; ensures compliance with ServSafe guidelines.
Monitors cleanliness and organization of kitchen equipment and work areas; reports maintenance needs and submits work orders as needed.
Conducts visual inspections of banquet food for proper color, temperature, portioning, and presentation.
Provides input and recommendations for scheduling and labor planning based on business volume and event forecasts.
Steps in to lead banquet kitchen operations in the absence of the Banquet Chef.
Communicates changes in procedures, menus, or service standards to kitchen staff.
Participates in departmental meetings and pre-event briefings as required.
Provides excellent internal service to ensure overall guest satisfaction.
Maintains regular and reliable attendance.
Incorporates safe work practices in all job duties.
Provides input into hiring, performance feedback, coaching, and corrective action for banquet kitchen staff.
Exercises independent judgment within delegated authority to address staffing, timing, and production issues during events.
Consistently enforces company policies, safety standards, and performance expectations.