Sous Chef - Banquets

Snoqualmie Casino & Hotel • Snoqualmie, WA

16h • Onsite

About The Position

The Banquet Sous Chef reports to the Chef de Cuisine and serves as the primary operational leader for all banquet and catering culinary functions. This role specializes in high-volume production, overseeing the execution of diverse events ranging from intimate VIP functions to large-scale dinners & events. The Banquet Sous Chef develops the Snoqualmie Casino & Hotel’s banquet team through strategic hiring and specialized training, ensuring precision, timing, and quality in a high-pressure environment.

Requirements

• Five (5) years of culinary experience, with at least two (2) years in a supervisory or lead role specifically within a high-volume banquet or catering environment.
• Demonstrated knowledge of banquet-style cooking, bulk food preparation, and commercial kitchen operations.
• Strong leadership skills with the ability to motivate, train, and evaluate team members, ensuring high performance and operational efficiency.
• Proficient in interpreting complex Banquet Event Orders (BEOs) and translating them into executable production timelines.
• Expert in bulk cooking techniques, volume seasoning adjustments, and maintaining food integrity over extended service periods.
• Ability to organize and "call" a plating line, managing the flow and pace of up to hundreds of covers per hour.
• Maintains a calm, decisive presence during high-pressure "push" periods and remains adaptable to last-minute timing or guest count changes.
• Skill in ensuring that the 500th plate served is identical in quality, temperature, and presentation to the first.
• Expert knowledge of high-capacity equipment such as combi-ovens, tilt skillets, blast chillers, and hot-holding transport units.
• Deep understanding of food safety risks specific to bulk cooling, reheating, and off-site satellite service.
• Strong ability to communicate effectively with Front-of-House banquet staff and Event Coordinators to ensure seamless service.
• Advanced ability to utilize specialized software, labor scheduling platforms, and the Microsoft Office Suite (Excel, Word, Outlook) to manage high-volume BEO logistics, track food costs, and maintain seamless departmental communication.

Nice To Haves

• Culinary Degree or ACF certification preferred.

Responsibilities

• Analyze weekly Banquet Event Orders (BEOs) to create precise "prep-to-plate" schedules.
• Identify overlapping ingredients across multiple events to maximize production efficiency and reduce labor costs.
• Design and lead "plating lines" for large functions, ensuring each station is optimized for speed and that food maintains peak temperature and quality during transit from the kitchen to the ballroom.
• Liaise directly with the Banquet Manager and Event staff to troubleshoot real-time timing shifts, "on-the-fly" guest requests, and VIP protocols.
• Proactively design and execute "silent" dietary alternatives (GF, Vegan, Allergies) that match the quality, presentation, and timing of the primary banquet menu.
• Manage operations in off-site, outdoor, or "pop-up" kitchens, ensuring strict food safety, temperature controls, and quality standards are maintained outside the main culinary hub.
• Facilitate bulk food preparation and commercial kitchen operations, delegating tasks to Banquet culinary team to ensure precise timing for "push" periods.
• Identify staffing needs and provide training in banquet-style cooking, buffet presentation, and high-volume safety protocols.
• Oversee large-scale ordering and product specifications; implement strict controls to minimize waste during high-volume production and buffet breakdowns.
• Perform administrative tasks including regular reporting, daily log entries, team member evaluations, and daily time & attendance monitoring.

Benefits

• 100% employer-paid medical, dental, vision, and prescription coverage
• Competitive family rates (medical, dental, vision, prescription) starting after 60 days
• 401(k)
• Employer-paid life insurance
• Long-term disability
• Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years
• Option to cash out PTO twice annually
• Free meals
• Free parking
• Paid breaks
• 40c/gallon gas discount
• Tuition reimbursement
• Certification programs
• Employee Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed