Banquet Sous Chef

  • Thanksgiving Point Institute Inc Expired
  • 3003 N Thanksgiving Way,
    Lehi, Utah
  • 7 days ago
  • Full Time

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Thanksgiving Point Institute Inc

Job Description


Banquet Sous Chef Job Description

 

Wage:DOE

Shift: Full time (50 hours per week). Mon-Sat. AM, PM, Holidays as needed

Benefits: Free Thanksgiving Point Membership for you and immediate family; medical, dental, vision, life, and long-term disability insurances; paid time off & holidays; 401(k); Employee Assistance Program; Financial Assistance Program; Thanksgiving Point venue discounts; and more!

 

Responsibilities:

  • Oversee and ensure quality and production of food products for banquet events.
  • Act as Executive Chef when they are not present.
  • Review all upcoming BEO's, create and prioritize prep lists.
  • Ensure quality, efficiency, sanitary guidelines, and proper labeling and storage of food throughout the shift.
  • Keep staff on task while maintaining a positive working environment.
  • Inform banquet captains of any changes, delays, problems, as early as possible.
  • Assign specific tasks to banquet cooks, ensure that all cooks have mise-en placed stations properly, and help motivate team members to stay on task, at all.
  • Constant review of banquet delivery times and locations.
  • Prepare, stock and load hot and cold carts, etc. for arrival 30 minutes before the event starts.
  • Ensure that all food is properly garnished and looks appetizing, buffet set-up standards are met, and that all guests have been served, and food quantities are sufficient.
  • Control waste and maintain FIFO by inspecting leftover food after events.
  • Anything else indicated from Kitchen management that is pertinent to the job.
  • Exemplify Thanksgiving Point’s Mission, Values, and Policies.
  • Hands on approach with prep, ordering and execution of all banquets.
  • Maintain rapport with Banquet, Catering, Sales and CSM teams.
  • Other duties as assigned by manager/supervisor.

 

Requirements:

  • At least four (5) years’ kitchen experience.
  • Excellent knife skills and knowledge of food preparation, best practices, and cooking techniques.
  • Great attitude with taking on tasks and leading a diverse team.
  • Culinary Arts Degree and ServSafe Certification preferred. Equivalent experience in food service operations may be accepted.
  • Minimum of (4) years of supervisory experience.
  • Ensure all sanitary guidelines are being met and HACCP plan in place.
  • Ability to lift 40 lbs., bend, twist and stand for long periods of time.
  • 50 hour plus work weeks, AM, PM, weekends and Holidays as needed.
  • Pass a background check.

Thanksgiving Point Institute Inc

Job ID: 470718282

Originally Posted on: 3/28/2025