Banquet Sous Chef at Trailborn Hotel Management LLC

Jackson, Wyoming, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

65000.0

Posted On

13 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Banquet management, Food safety, Staff supervision, Menu planning, Inventory management, Food cost control, Kitchen organization, Team leadership, Recipe execution, Communication, High-volume production, Sanitation compliance, Mentoring, Event coordination

Industry

Hospitality

Description

ABOUT OUR ROLE We are seeking a dynamic and skilled Banquet Sous Chef to support the Executive Chef in the planning, preparation, and execution of all banquet and catered events. This role is responsible for supervising culinary team members, maintaining food quality and consistency, and ensuring all banquet operations are executed timely while meeting client expectations and food safety standards. ABOUT OUR VALUES We believe in guiding the adventure, saying yes to possibilities, and working together as one team. With excellence at our core and a touch of magic in every detail, we create experiences that are authentic, elevated, and unforgettable. ESSENTIAL FUNCTIONS * Assist in planning, organizing, and executing all banquet food production for meetings, conferences, weddings, and special events. * Supervise and coordinate kitchen staff during banquet preparation and service. * Ensure all food is prepared according to established recipes, quality standards, and presentation guidelines. * Work closely with the banquet manager and culinary leadership to execute event orders (BEOs) accurately. * Monitor food preparation to ensure timely service for scheduled events. * Maintain cleanliness and organization of banquet kitchen and prep areas. * Ensure compliance with all health, sanitation, and safety regulations. * Assist in ordering, receiving, and proper storage of food products. * Help manage food cost by controlling waste, proper portioning, and inventory management. * Train, mentor, and develop line cooks and banquet culinary staff. QUALIFICATIONS * Culinary degree or equivalent professional culinary training preferred. * 2–4 years culinary experience, with banquet or high-volume production experience strongly preferred. * Previous supervisory or lead cook experience in a professional kitchen. * Strong knowledge of food preparation techniques, kitchen operations, and food safety practices. * Ability to work in a fast-paced, high-volume environment with changing priorities. * Strong organizational, leadership, and communication skills. * Flexible schedule including evenings, weekends, and holidays. PHYSICAL REQUIREMENTS * Ability to stand for extended periods of time. * Ability to lift and carry up to 50 pounds. * Frequent walking, bending, reaching, and lifting in a busy kitchen environment. * Ability to work in hot, humid, and fast-paced conditions. ABOUT OUR BENEFITS Company Benefits and Perks Full Time Part Time Seasonal Medical (with company contribution) Eligible - - Dental (with company contribution) Eligible - - Vision (with company contribution) Eligible - - Paid Time Off Eligible - - 401(k) (with company match) Eligible Eligible - Sick Time Eligible Eligible - Employee Dining Discounts Eligible Eligible Eligible Employee Marketplace Discounts Eligible Eligible Eligible SCHEDULE Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays. PAY RATE $65K + gratuity JOB STATUS Regular, Full Time FLSA Exempt EQUAL EMPLOYMENT OPPORTUNITY Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, or local laws. If you require assistance or an accommodation due to a disability, please inform us during your application process. The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.

Responsibilities

The Banquet Sous Chef supports the Executive Chef in planning and executing all banquet and catered events while supervising the culinary team. This role ensures food quality, consistency, and adherence to safety standards while managing inventory and staff development.