Sous Chef - Banquets at Snoqualmie Casino & Hotel

Snoqualmie, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

70761.12

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-volume Production, BEO Analysis, Plating Line Leadership, Bulk Cooking Techniques, Food Safety Management, Team Development, Inventory Control, Dietary Specialty Management, Logistical Planning, Stress Management, Equipment Proficiency, Interpersonal Coordination, Microsoft Office Suite, Labor Scheduling, Budgeting, Staff Training

Industry

Gambling Facilities and Casinos

Description

Description Pay Rate: $64,328.29 - $70,761.12/yr (Depending on experience) Shift: Varies, weekends required. A FULL HOUSE OF TOTAL REWARDS Competitive Pay: Starting salary range of $64,328.29/yr - $70,761.12/yr, depending on experience, with opportunities for annual performance-based increases. The role offers a potential career earning trajectory reaching up to $92,632.74/yr over time. Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability. Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually. Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets. Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program. PURPOSE 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. SUPERVISORY SCOPE Lead Line Cook Line Cook ESSENTIAL DUTIES / RESPONSIBILITIES BEO Analysis & Strategy: 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. Plating & Assembly Logistics: Design and lead "plating lines" for large functions. Ensure each station is optimized for speed and that food maintains peak temperature and quality during transit from the kitchen to the ballroom. Service Coordination: Liaise directly with the Banquet Manager and Event staff to troubleshoot real-time timing shifts, "on-the-fly" guest requests, and VIP protocols. Dietary Specialty Management: Proactively design and execute "silent" dietary alternatives (GF, Vegan, Allergies) that match the quality, presentation, and timing of the primary banquet menu. Satellite Kitchen Oversight: 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. High-Volume Production: Facilitate bulk food preparation and commercial kitchen operations, delegating tasks to Banquet culinary team to ensure precise timing for "push" periods. Hiring & Specialized Training: Identify staffing needs and provide training in banquet-style cooking, buffet presentation, and high-volume safety protocols. Inventory & Control: Oversee large-scale ordering and product specifications; implement strict controls to minimize waste during high-volume production and buffet breakdowns. Administrative Duties: Perform administrative tasks including regular reporting, daily log entries, team member evaluations, and daily time & attendance monitoring. Requirements Education and Experience: 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. Culinary Degree or ACF certification preferred. Demonstrated knowledge of banquet-style cooking, bulk food preparation, and commercial kitchen operations. Skills and Abilities: Leadership & Team Development: Strong leadership skills with the ability to motivate, train, and evaluate team members, ensuring high performance and operational efficiency. Logistical Planning: Proficient in interpreting complex Banquet Event Orders (BEOs) and translating them into executable production timelines. High-Volume Mastery: Expert in bulk cooking techniques, volume seasoning adjustments, and maintaining food integrity over extended service periods. Assembly Line Leadership: Ability to organize and "call" a plating line, managing the flow and pace of up to hundreds of covers per hour. Stress Management: Maintains a calm, decisive presence during high-pressure "push" periods and remains adaptable to last-minute timing or guest count changes. Quality Consistency: Skill in ensuring that the 500th plate served is identical in quality, temperature, and presentation to the first. Equipment Proficiency: Expert knowledge of high-capacity equipment such as combi-ovens, tilt skillets, blast chillers, and hot-holding transport units. Advanced Food Safety: Deep understanding of food safety risks specific to bulk cooling, reheating, and off-site satellite service. Interpersonal Coordination: Strong ability to communicate effectively with Front-of-House banquet staff and Event Coordinators to ensure seamless service. Technical Systems Proficiency: 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.

Responsibilities

The Banquet Sous Chef serves as the operational leader for all banquet and catering culinary functions, overseeing high-volume production and execution. Responsibilities include analyzing BEOs, managing plating logistics, and leading the culinary team to ensure quality and timing for diverse events.