Banquet Sous Chef at Chetola Mountain Resort

Blowing Rock, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet Culinary Operations, Food Preparation, Menu Preparation, Inventory Monitoring, Food Safety Compliance, Team Supervision, Staff Training, Kitchen Equipment Knowledge, Sanitation Standards, BEO Execution, Plating Consistency, Service Timing Coordination, High-Volume Production, Leadership, Composure, Guest Satisfaction

Industry

Hospitality

Description

Description ABOUT CHETOLA RESORT For over 180 years, Chetola Resort has offered guests a timeless mountain escape in the heart of the Blue Ridge Mountains. Serving as the gateway to beautiful Blowing Rock, North Carolina, Chetola is a luxury haven where adventure meets tranquility. The resort blends refined hospitality with immersive outdoor experiences—from Orvis®-endorsed fly fishing to award-winning dining, spa indulgence, and family-friendly recreation. Under new ownership and visionary leadership, Chetola is entering an exciting new chapter rooted in thoughtful renewal, authentic elegance, and exceptional guest service. This transformation includes revitalized operations, elevated service standards, and a dynamic new culinary leadership team committed to excellence and innovation. THE ROLE 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. WHAT YOU’LL DO Banquet Culinary Operations 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 Team Collaboration & Leadership 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 Equipment & Sanitation Oversight 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 Requirements ATTENTION TO DETAIL IN ACTION At Chetola, exceptional events are built on precision. As Banquet Sous Chef, you help ensure every culinary detail is executed flawlessly: 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 ABOUT YOU 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 REQUIREMENTS Minimum of 2 years of culinary experience; prior banquet experience in a high volume upscale resort or hotel strongly preferred AAS in Culinary Arts or equivalent experience from an accredited institution preferred or equivalent experience 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 WHY CHETOLA One of the largest private employers in the county with a dynamic work setting and strong potential for career growth Join a dedicated and growing team shaping the next era of a beloved mountain resort Contribute meaningfully to a culture rooted in connection, craftsmanship, and care Competitive pay Comprehensive benefits offered to full-time eligible employees, including health, dental, vision, and supplemental benefits as well as PTO, and on-property perks Chetola Resort is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by applicable law.

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Responsibilities

The Banquet Sous Chef will oversee food preparation and execution for all resort banquet events, ensuring consistency, quality, and precise presentation according to culinary standards. This role also involves supervising and supporting banquet kitchen staff, maintaining sanitation compliance, and collaborating with the Executive Chef on menu planning and innovation.