Banquet Sous Chef

The Abbey Resort

269 Fontana Blvd
Fontana , WI 53125

Hotel with 334 Rooms Managed By First Hospitality

Benefits, Holiday Pay, and PTO Accrual from DAY 1!

Apply Now Save this job SHARE THIS JOB Email Tweet Facebook LinkedIn Lead the Banquet Culinary Team at The Abbey Resort Compensation: $55,000 to $65,000 per year , Full-Time

JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time.

BASIC FUNCTION: The Banquet Sous Chef assists in the overall management and supervision of the Banquet and Garde Mange kitchen, ensuring the preparation and presentation of food for events meets the highest standards. This role involves overseeing the daily operations of the kitchen, managing staff, ensuring the quality and consistency of dishes, and maintaining a clean, sanitizing, and efficient work environment.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Proven experience as a Sous Chef or in a similar culinary role, preferably in a banquet or catering environment.
• A solid grasp of the BEO's essential for effective event planning, covering logistics, schedules, food ordering and requirements. Properly distributing the BEO to all involved parties ensures smooth execution and event.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management.
• Excellent organizational and leadership skills.
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
• Strong communication skills and the ability to work effectively as part of a team.
• Culinary degree or equivalent experience preferred.
• Strong organizational skills and attention to detail.

ESSENTIAL FUNCTIONS:

• Assist in planning and developing banquet menus in collaboration with the Executive Chef.
• Oversee the preparation, organization, and distribution of the BEO, ensuring that all food items are properly ordered and prepared according to the standard recipes and specifications outlined in the BEO.
• Ensure all dishes are prepared and presented in a consistent, high-quality manner.
• Supervise and coordinate the activities of kitchen staff, including cooks, prep cooks, and dishwashers.
• Ensure all kitchen operations follow health and safety regulations.
• Monitor inventory levels and assist in ordering supplies as needed.
• Manage food costs and minimize waste through effective inventory management and portion control.
• Assist in training kitchen staff on new menu items, cooking techniques, and kitchen procedures.
• Provide ongoing coaching and feedback to kitchen staff to maintain a high level of performance and morale.
• Assist in scheduling staff and managing labor costs within budgetary guidelines.
• Ensure that all food leaving the kitchen meets the companys quality standards.
• Conduct regular taste tests and kitchen inspections to ensure consistency and quality.
• Respond to any food-related issues or concerns in a timely and professional manner.
• Coordinate with the banquet team to ensure timely and efficient delivery of food during events.
• Adjust kitchen operations as needed based on event size, timing, and guest needs.
• Maintain effective communication with front-of-house staff to ensure a seamless guest experience.
• Ensure compliance with health and safety regulations and HACCP standards.
• Implement and enforce proper food handling, storage, and sanitation practices.
• Conduct regular safety and sanitation inspections and take corrective actions as necessary.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.
• Develop and maintain ongoing education programs for sanitation and safety.
• Complete daily checklists.

ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer

M/F/D/V

Posted August 28, 2025