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Oversees all culinary aspects of banquet and catering functions in conjunction with the executive chef.


• Plan and oversee day-to-day banquet culinary operations and give direction to associates
• Create and implement menu selections for special banquet themes and events
• Ensure the consistency in the preparation of all food items according to hotel recipes and standards
• Follow all safety and sanitation policies
• Contribute to maximizing the overall departmental profit
• Control and analyze the quality levels of production and presentation, guest satisfaction, merchandising and marketing, operation/payroll/food costs, sanitation, and cleanliness and hygiene
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting coaching & counseling, conducting evaluations, training, scheduling, assigning work, and delivering recognition and reward
• Participate in the development of the kitchen’s business strategies
• Supervise daily setup for menu, anticipate business volume, and adjust work areas/schedules accordingly
• Manage time effectively and efficiently
• Establish and maintain effective employee relations and interdepartmental working relationship
• Additional duties as assigned

Other Information


• Independence
• Stress Management
• Adaptability
• Creativity
• Analysis Skills
• Oral Communication
• Inspiring Followership
• Energy
• Passion
• Ambition


• Knowledge of culinary skills and operation
• Computer literate
• Interpersonal and problem solving abilities
• Ability to work cohesively as part of a team
• Written and oral communication skills
• Ability to train culinary staff


• 1-2 years as a Sous Chef
• College degree or equivalent degree from a recognized culinary institute preferred
• Previous hospitality experience required


• Ability to lift and carry up to 50 pounds
• Must be able to lift frequently loads up to 30 pounds
• Must be able to stand or sit for long periods of time
• Constant walking throughout shift
• Must be able to talk, hear, and taste


• Medical, Dental, and Vision
• Short- and Long-Term Disability and Life Insurance
• Employee Assistance Program (EAP)
• 401(k)
• Paid Time Off to include Vacation, Holidays, & Sick
• Tuition Reimbursement
• Complimentary and Discounted Rooms

Location Code: 3108