Sous Chef - Banquets

Flying Horse Resort & Club•Colorado Springs, CO

3d•$66,500 - $73,000•Onsite

About The Position

The Banquet Sous Chef is an integral member of the Culinary Leadership Team and serves as a hands-on leader, responsible for the successful execution of all banquet culinary operations throughout Flying Horse Resort & Club. The ideal candidate is a passionate culinary professional who thrives in a fast-paced luxury hospitality environment and inspires others through leadership, mentorship, professionalism, and an unwavering commitment to excellence.

Requirements

Minimum of five years of progressive culinary experience, preferably within a luxury hotel, resort, private country club, or upscale banquet operation.
Minimum of two years of culinary leadership experience.
Strong knowledge of banquet production, plated service, buffets, action stations, and large-scale event execution.
Demonstrated ability to lead, motivate, coach, and develop culinary professionals.
Comprehensive knowledge of food cost management, purchasing, inventory control, labor planning, and sanitation standards.
Exceptional organizational, communication, and problem-solving skills.
Ability to work a flexible schedule, including evenings, weekends, and holidays.

Nice To Haves

Culinary degree or formal culinary education.
ServSafe Manager Certification.
Experience within a Forbes-rated property, luxury resort, destination hotel, or premier private country club.
Experience executing weddings, member events, golf tournaments, wine dinners, and high-profile special events.

Responsibilities

Oversee culinary production for weddings, member events, golf tournaments, conferences, holiday celebrations, wine dinners, chef experiences, and private functions.
Review Banquet Event Orders (BEOs), production schedules, and event timelines to ensure flawless execution.
Anticipate operational challenges and implement proactive solutions to ensure every event exceeds expectations.
Maintain flexibility and professionalism while responding to changing event requirements and special guest requests.
Conduct quality assurance inspections throughout production and service.
Support menu development, seasonal offerings, tastings, and culinary innovation.
Maintain strict adherence to recipes, plating standards, and portion specifications.
Lead by example through professionalism, integrity, and attention to detail.
Coach culinary team members to improve technical skills, execution, and confidence.
Foster a culture of learning, accountability, and mutual respect.
Recognize talent and support career development within the culinary department.
Encourage open communication and collaboration across all culinary teams.
Partner closely with Banquet Operations, Catering, Event Planning, Stewarding, Purchasing, Engineering, and Front-of-House leadership.
Communicate effectively to ensure seamless execution of every event.
Support culinary operations across the resort as business demands require.
Monitor inventory, purchasing, product quality, and storage procedures.
Assist in managing food cost, labor efficiency, waste reduction, and inventory control.
Ensure all kitchen equipment is maintained in excellent working condition.
Maintain an organized, safe, and inspection-ready kitchen environment.
Ensure compliance with all Health Department regulations, HACCP principles, food safety standards, and sanitation procedures.
Maintain the highest standards of cleanliness, organization, and workplace safety.
Promote proper food handling, labeling, storage, cooling, reheating, and allergen awareness throughout the kitchen.