Sous Chef

Company: Thanksgiving Point Institute Inc
Location: Lehi
Posted on: May 3, 2025

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. Employment Type: Full Time Years Experience: 3 - 5 years Bonus/Commission: No

Keywords: Thanksgiving Point Institute Inc, West Valley City , Sous Chef, Hospitality & Tourism , Lehi, Utah