Banquet Sous Chef

Responsibilities

• Lead food preparation and culinary execution for weddings, conferences, plated meals, buffets, festivals, and other special events.
• Review banquet event orders and translate event details into clear production plans, prep lists, timelines, and team assignments.
• Work alongside the culinary team while providing daily direction, coaching, training, and support.
• Ensure food is prepared and presented consistently according to recipes, quality standards, portion guidelines, and event expectations.
• Coordinate closely with Banquet Operations, Conference Services, Event Sales, and service teams to support timely and seamless event execution.
• Respond professionally and thoughtfully to last-minute changes, special requests, food allergies, and dietary accommodations.
• Maintain high standards for food safety, sanitation, cleanliness, temperature control, labeling, and proper food storage.
• Assist with ordering, inventory, receiving, food-cost control, labor management, and reducing unnecessary waste.
• Help create an organized, respectful, and team-focused kitchen environment where team members can learn and grow.
• Support other culinary outlets and property-wide events when business needs require it.

Requirements

• Passion for hospitality, culinary excellence, and the Foundation’s mission.
• Previous culinary leadership experience, preferably within banquets, catering, hotels, resorts, or other high-volume operations.
• Experience executing plated meals, buffets, receptions, and large-scale events.
• Ability to read and interpret banquet event orders, recipes, production sheets, and event timelines.
• Strong culinary knowledge, including preparation methods, kitchen equipment, presentation standards, and food-safety practices.
• A calm, organized approach with the ability to prioritize multiple events and adjust quickly when plans change.
• A team-first leadership style and a willingness to work alongside the team.
• Strong communication, coaching, and problem-solving skills.
• Food-safety certification or the ability to obtain certification within the required timeframe.
• Availability to work early mornings, evenings, weekends, and holidays based on event needs.
• Ability to remain active for extended periods and safely lift and move items commonly used in culinary operations.
• Commitment to high standards and consistency because good enough is not good enough.

Benefits

• We’re in this together. A culture focused on kindness, collaboration, and doing what’s right. (All Statuses)
• We care about your health. Competitive healthcare coverage, including medical, dental, and vision, paired with wellness incentives. (Full-Time)
• We invest in your future. Company-paid short-term and long-term disability, life insurance, and a 401(k) with company match. (All Statuses)
• We care about your mental health. Access to an Employee Assistance Program for you and your family. (All Statuses)
• We will feed you. One complimentary meal per day. (All Statuses)
• We’ll round out the experience. Property-wide events and experiences throughout the year. (All Statuses)
• Exclusive perks. Free access to Tree Adventure and discounts on overnight stays, retail, dining at Timbers and Porter’s, golf, and more. (All Statuses)
• Full-Time and Part-Time Team Members are eligible for paid time off, including vacation, sick leave, floating holiday, and end-of-year floating holiday hours. Peak Team Members earn sick leave in accordance with Nebraska’s Paid Sick Leave law. (All Statuses)