Banquet Sous Chef
Hotel Van Zandt | Sage Hospitality
hotelvanzandt
KITCHEN
FULL-TIME
AUSTIN
Free downtown Austin garage parking when business levels allow
*All applications must bepleted on our Sage Hospitality site to be considered for the role*
Sage Hospitality Group is set to hire a Banquet Sous Chef at Hotel Van Zandt in Austin, Texas!
Located in the Rainey Street District, Hotel Van Zandt features 319 guest rooms and more than 25,000 square feet of meeting space. You can enjoy live music at our featured restaurant onsite, Geraldine s, host pool parties, or check out one of the many pop-up events. Join us to make a difference!
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on themunities in which we live and work. By providing genuine service we build relationships with our guests and value for our holders, and we create unettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We re not afraid to e our own path. After all, it s what industry leaders do. That s why we wee risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do it s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!
Job Overview
Under the guidance and supervision of the Senior Banquet Sous Chef, the Banquet Sous Chef will assist to coordinate, plan, and supervise the production, plating, and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and rmends menu changes. Rmends and implements procedural/production changes.
Responsibilities
Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Supervise banquet kitchen employees; oversee production, train, develop, empower, coach and counsel, resolve problems, provide openmunication, rmend and conduct performance reviews, rmend discipline, as appropriate.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with thispany or otheranization(s).
Knowledge/Skills
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and writtenmunication skills.
Must have moderate hearing -to hear equipment timers andmunicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speechmunication skills to be able tomunicate with staff.
Must have moderateprehension and literacy to read and understand all BEO's
Physical Demands
The physical demands described are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable amodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
Bending of the knees does be necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers andmunicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderateprehension and literacy to read use records and all special requests.
Requires excellentprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Environment
Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
*All applications must bepleted on our Sage Hospitality site to be considered for the role*
?
Hotel Van Zandt | Sage Hospitality - 605 Davis St, Austin, TX, 78701
Hotel Van Zandt | Sage Hospitality
hotelvanzandt
KITCHEN
FULL-TIME
AUSTIN
Free downtown Austin garage parking when business levels allow
*All applications must bepleted on our Sage Hospitality site to be considered for the role*
Sage Hospitality Group is set to hire a Banquet Sous Chef at Hotel Van Zandt in Austin, Texas!
Located in the Rainey Street District, Hotel Van Zandt features 319 guest rooms and more than 25,000 square feet of meeting space. You can enjoy live music at our featured restaurant onsite, Geraldine s, host pool parties, or check out one of the many pop-up events. Join us to make a difference!
As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on themunities in which we live and work. By providing genuine service we build relationships with our guests and value for our holders, and we create unettable experiences.
We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We re not afraid to e our own path. After all, it s what industry leaders do. That s why we wee risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do it s really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us!
Job Overview
Under the guidance and supervision of the Senior Banquet Sous Chef, the Banquet Sous Chef will assist to coordinate, plan, and supervise the production, plating, and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and rmends menu changes. Rmends and implements procedural/production changes.
Responsibilities
Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
Supervise banquet kitchen employees; oversee production, train, develop, empower, coach and counsel, resolve problems, provide openmunication, rmend and conduct performance reviews, rmend discipline, as appropriate.
Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Qualifications
Education/Formal Training
High school education or equivalent.
Experience
Experience required by position is from one to two full years of employment in a related position with thispany or otheranization(s).
Knowledge/Skills
Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work.
Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Requires supervision/management skills. Requires oral and writtenmunication skills.
Must have moderate hearing -to hear equipment timers andmunicate with other staff.
Must have excellent vision to see that product is prepared appropriately.
Must have moderate speechmunication skills to be able tomunicate with staff.
Must have moderateprehension and literacy to read and understand all BEO's
Physical Demands
The physical demands described are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable amodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
Bending of the knees does be necessary when using the lower oven for cooking, 5-10 times a day.
Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
Continuous standing -during preparation, during service hours or during expediting, usually all day.
Must be able to hear equipment timers andmunicate with other staff.
Must be able to see that product is prepared appropriately.
Must have moderateprehension and literacy to read use records and all special requests.
Requires excellentprehension and literacy to be able to read and write as well as analyze to fulfill budget.
Environment
Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
*All applications must bepleted on our Sage Hospitality site to be considered for the role*
?
Hotel Van Zandt | Sage Hospitality - 605 Davis St, Austin, TX, 78701
Job ID: 487064436
Originally Posted on: 7/27/2025
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