Silver Dollar City Resort - Banquet Sous Chef [EXE]

Silver Dollar City is ushering in a new era of Ozarks hospitality with its first-ever landmark resort, a stunning six-story, craftsman-style, 262-room retreat which overlooks sweeping, untouched vistas of the Ozark Mountains and Table Rock Lake. Thoughtfully designed to blur the lines between nature, craft, and comfort, Silver Dollar City Resort offers guests direct, priority access to the park and nearby attractions and serves as a focal point of a major multi-million-dollar investment redefining the Branson experience. From the theme park and White Water to Showboat cruises and the region’s most beloved adventures, the resort is the best way to experience it all.

Joining the Silver Dollar City Resort team is becoming part of a legacy of service. Rooted in the Herschend family’s decades-long commitment to heartfelt hospitality, inspiring storytelling, and the preservation of regional craft, this organization has grown from a single cave tour in the 1950s into the world’s largest family-owned theme park, attractions, and hospitality company. If you’re passionate about creating meaningful, memory-making experiences and want to play a foundational role in shaping how thousands of families discover the Ozarks for generations to come, this is a rare opportunity to help build something extraordinary with a mission-driven team that truly cares.

The Banquet Sous Chef is responsible for supervising and coordinating the preparation of food according to standards set by the Executive Chef. The Banquet Sous Chef will assist in overseeing all hot and cold food produced and served in all Food and Beverage outlets while ensuring a consistent, high-quality food product.

To achieve success in this role, one must drive results while adhering to our Heartspitality® culture. This role will be highly rewarding for a collaborative and guest-focused leader with a demonstrated history of building strong teams, pioneering creative programming, and elevating hospitality with warmth, creativity, and excellence.

Summary of Essential Functions & Responsibilities

• Demonstrate proficiency in banquet and catering operations to execute Banquet Event Orders (BEOs).
• Direct the culinary team in executing buffet and plated service techniques.
• Demonstrate knowledge of modern and classical plating techniques.
• Assist in developing customized banquet menus and accommodating meeting planner requests.
• Organize and update BEOs to reflect current guest and group requirements.
• Assist with ordering food products and kitchen supplies, coordinating with purchasing to maintain accurate product records in Crunchtime; participate in periodic inventories.
• Supervise culinary team members and follow established scheduling procedures to maintain appropriate staffing and productivity.
• Assist the Executive Chef with departmental human resources responsibilities in accordance with company procedures.
• Demonstrate and teach proper cooking techniques to produce high-quality food for guests and hosts.
• Ensure required safety training is completed in accordance with company policy.
• Supervise food production according to menu specifications, recipes, and event quantities.
• Assist cooks with daily preparation across hot and cold stations, sauces, brick-oven cuisine, banquet production, and staff meals; perform back-of-house duties as needed.
• Inspect ingredients for quality and notify the Executive Chef when products do not meet specifications.
• Regularly taste menu items and inspect plating to maintain consistent flavor, quality, and presentation.
• Monitor cleanliness and ensure culinary team members follow clean-as-you-go practices, sanitizing procedures, and applicable health regulations.
• Inspect kitchen equipment, including ovens, ranges, fryers, faucets, refrigerators, and dishwashing equipment; report deficiencies through the designated maintenance request system and to appropriate leaders.
• Maintain food safety standards and monitor required time-and-temperature logs for food stations, cooling and hot-holding equipment, and dish machines.
• Support continuous improvement through internal and external food safety inspections and operational audits.
• Demonstrate knowledge of butchery and fabrication techniques for beef, poultry, and fish.
• Execute standardized recipes, batch-cooking procedures, and plating specifications; demonstrate proficiency in scratch preparation of sauces, soups, dressings, doughs, vegetables, proteins, and garnishes, and basic knowledge of sous vide and saucier techniques.
• Comply with attendance requirements and work assigned schedules, including evenings, weekends, holidays, and overtime as needed.

This job description is not an “all-inclusive’ list of the duties and responsibilities of this position or of the skills and abilities required to perform this position

Qualifications

• High school diploma or equivalent required; culinary degree or American Culinary Federation (ACF) certification preferred.
• Two (2) to three (3) years of experience as a sous chef or in a comparable culinary role in restaurant or banquet operations.
• Minimum of two (2) years of supervisory experience.
• Basic computer skills and ability to use culinary inventory and event management systems.
• Must be at least 21 years of age (minimum age requirement pending HR confirmation).
• Must successfully complete applicable pre-employment background and drug screening requirements.
• Demonstrate Herschend’s Lead with Love values through patience, kindness, humility, respect, selflessness, forgiveness, honesty, and commitment.
• Communicate professionally and courteously with guests, hosts, vendors, and coworkers.
• Demonstrate initiative, dependability, sound judgment, and a commitment to continuous improvement.
• Prioritize assignments, maintain accurate records, and work effectively in a fast-paced environment.
• Maintain confidentiality when handling sensitive company and host information.
• Maintain professional appearance and comply with company grooming and hygiene standards.
• Promote teamwork, cooperation, and a positive work environment.
• Work flexible schedules, including evenings, weekends, holidays, and overtime as required.
• Respond to guest needs in accordance with company guidelines.
• Demonstrate effective communication, problem-solving, conflict-resolution, and interpersonal skills.
• Follow instructions, adapt to changing priorities, and support a safe work environment.
• Perform basic arithmetic accurately for recipes, portioning, and inventory.
• Read, write, and communicate in English as needed to perform essential duties.
• Apply proper food receiving, handling, storage, spoilage prevention, and food cost control practices.

Physical Requirements

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Stand and walk for extended periods throughout kitchens, food preparation areas, banquet spaces, and other resort locations.
• Frequently bend, stoop, reach, twist, and crouch while preparing food, inspecting work areas, and accessing equipment and supplies.
• Lift, carry, push, and pull food products, supplies, and equipment weighing up to 50 pounds.
• Reach above shoulder level and below waist level to access ingredients, utensils, and storage areas.
• Use hands and fingers to operate kitchen equipment, handle utensils, and perform detailed food preparation and presentation tasks.
• Safely move through work areas with wet or slippery floors and varying temperatures, including hot kitchens, walk-in refrigerators, and freezers.
• Observe food preparation, presentation, and sanitation conditions, and communicate effectively with team members in a busy kitchen environment.
• Must be able to travel between assigned work locations and access an employee shuttle when required.
• If driving is an essential job duty, must possess and maintain a valid driver’s license and meet company requirements for operating a vehicle.

Benefits Offered

• Free Admission - Free admission to Silver Dollar City Attractions and discounted admissions to Herschend Enterprises’ attractions and resorts across the US for you and your dependents.
• Exclusive Admission Discounts - Complimentary tickets & discounts on season passes for loved ones.
• Food & Merchandise Discounts - Discounts on dining, drinks and merchandise across Silver Dollar City Attractions.
• 401(k) & Profit Sharing - The Profit Sharing and 401(k) Retirement Plan are available to hosts after they have been with the Company for 3 months (Monthly Plan Entry Dates).
• Health Insurance - Affordable health plan options (co-pay, HSA, FSA) are available to all full-time seasonal and year-round employees.
• Mary's Well House - Employee health center provides employees with basic office visits, x-rays and lab work for co-pay, whether insured or not.
• Free Tuition – Earn your degree, debt-free. 100% free tuition starting day one of employment. Learn more at  https://herschend.guildeducation.com/partner.
• See all the benefits offered through Silver Dollar City at: https://www.silverdollarcity.com/Employment/Benefits.

Equal Opportunity Employer / Disabled / Veterans

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.