Overview

The Banquet Sous Chef is involved with all aspects of the Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing and executing Executive Chefs expectations of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.

This role pays an hourly rate of $24.00-$26.00

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until April 24, 2026.

Responsibilities

• Assist in provide guidance and direction for all day-to-day event operations.
• Assist in the hiring, training, coaching, and development of banquet Culinary staff.
• With Executive Chef guidence, formulate plans for the procurement, production, preparation, and presentation of food.
• Ensure that all BOH operations adhere to proper safety and sanitations standards.
• Understand and operate within cost guidelines and targets.
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
• Work with the front of house team to ensure proper execution of events.
• Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms.
• Ensure proper receiving and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines.
• Complete daily, weekly, and monthly duties the Executive Chef sees fit.
• Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc.
• Adhere to Executive Chefs expectation through their effective planning, recipe management, purchasing decisions, and revenue generation solutions.
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.

Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

Qualifications

About you:

• 2-3 years as line cook
• Prefer culinary training
• Health & Sanitation Card
• Ability to communicate and follow instructions.
• Indoor environment, fast pace

Physical Requirements:

Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.

Primary tools/equipment used in this position and approximate weight:

• Equipment (30 - 50 lbs.)
• Chaffers (30 - 50 lbs.)
• Boxes (30 - 50 lbs.)
• Carts (10 - 50 lbs.)