Banquet Sous Chef - [EXE] Dollywood's HeartSong Lodge & Resort - Exempt

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.

Summary of Essential Functions and Responsibilities

• Actively demonstrates skills in banquet and catering areas to execute Banquet Event Orders


• Shows experience and directs team in Buffet and Plated Techniques and execution. Able to display knowledge of modern and classical style plating techniques


• Assists in development of custom banquet menus and requests from Meeting Planners


• Organizes and Updates BEO’s to reflect most current Guests/Group needs


• Assists with ordering of food products for banquet events and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime; assists in conducting periodic food inventories


• Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive


• Assists the Executive Chef with departmental human resource functions


• Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts


• Ensures all safety training is completed per company policy


• Supervises and coordinates the production of food according to menu specifications and quantities necessary. Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine, banquet production, staff meals, and ensures excellence in products. Will perform all HOH duties as needed


• Ensures quality specifications for inventory of ingredients are being met on a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable


• Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct along with visual checks for proper plating and appearances


• Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques, and proper use of sanitizer ensuring that all health regulations are followed


• Maintains proper working order of all equipment. Inspects ovens, ranges, fryers, water faucets, refrigerators, and ware washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team


• Maintains Food Safety Standards for all kitchens and banquet areas while assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines


• Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc


• Abilities and knowledges in Butchery and Fabrication techniques of Beef, Chicken and Fish


• Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing. Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities

Management reserves the right to change and/or add to these duties at any time

Education and Experience Required

• Must be at least 21 years of age


• High school diploma or equivalent


• A minimum of 2-3 years of experience working as a sous chef or very similar role in restaurant


• 2+ years of experience working as a Sous Chef in Banquet Operations


• Culinary degree or ACF certification preferred


• A minimum of two (2) years of supervisory experience


• Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities


• Basic computer experience


• Ability to safely operate company vehicles according to company policy. Must have valid driver’s license, proof of auto liability insurance and acceptable motor vehicle driving record


• Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check

Knowledge, Skills, and Abilities

• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees


• Must be self-motivated and disciplined


• Must be able to prioritize and complete work assignments on a timely basis


• Must maintain strict confidentiality and judgment regarding privileged information


• Must have professional appearance with good personal hygiene


• Must be productive in a fast-paced environment


• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays


• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines


• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills


• Must be able to communicate effectively with Guests and Hosts using approved communication methods 


• Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals


• Able to comprehend instructions and retain information


• Able to perform duties consistent with creating a safe and secure environment for hosts and guests


• Able to be flexible to handle frequent changes in priorities


• Must display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed


• Must reflect Dollywood’s image by being genuinely friendly and caring and by taking pride in work


• Must be committed to continuous improvement


• Must promote and support a “team” work environment by cooperating and helping co-workers


• Able to add, subtract, multiply and divide with accuracy


• Able to plate Dessert items, Hot and Cold items, Appetizers, Amuse-bouche, and set for Refreshment Breaks


• Able to manage complexities of various Banquets and Meeting Planners


• Able to direct HOH and FOH Teams in executing timing of banquets both Buffet and Plated


• Able to ensure proper handling of food products by receivers and culinary


• Able to educate and instruct Hosts on spoilage and food cost controls

Physical Requirements | Environmental Conditions

• Lifting and Carrying: Position may require occasional to frequent lifting of up to 50 lbs, if JD lists another weigh such as 25, 75, 100 etc. update the 50 above to reflect what is reflected utilizing company’s safety guidelines for safe lifting


• Mobility: Position may require intermittent to prolonged sitting, standing and/or walking for duration of shift, up to 13 hours


• Repetitive Movements: This position may require performing repetitive movements and tasks throughout the shift, including repeated use of hands, arms or other body parts as part of typical job functions


• Environmental Conditions: This position requires the ability to perform work tasks in varying weather conditions to include extreme cold and heat


• Cognitive and Sensory Requirements: This position requires strong cognitive skills, including the ability to think critically, solve problems, process and retain information, have attention to detail and communicate effectively using approved communication methods


• Able to meet the physical demands of the job

The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.