Sous Chef- Banquet and Culinary Operations

Job Details: Level: Management, Job Location: Box Elder Events Center - Box Elder, SD, Position Type: Full Time, Education Level: 2 Year Degree, Salary Range: $48000.00 - $52000.00Salary/year, Job Shift: Any, Benefits: Medical, dental, vision, and life insurance PTO 401(k) with employer match Employee discounts on hotel rooms and restaurants Daily Pay through ZayZoonJoin Our Culinary Leadership TeamThe Box Event Center is seeking a skilled and motivated Sous Chef to help lead banquet and culinary operations within a growing hospitality complex that includes The Box Event Center, Sliders, and The Bistro.This position works directly with the Executive Chef and plays a key leadership role in banquet production while providing operational support to our other food and beverage outlets when needed. The candidate will help execute everything from elegant weddings and corporate events to small, intimate, chef-driven dining experiences.Our culinary program emphasizes scratch cooking, quality ingredients, and customized guest experiences. We regularly create unique menus featuring a variety of cuisines and service styles, from elegant, plated dinners and wine-paired meals to high-volume banquet service for up to 1,200 guests.This role is ideal for an experienced Sous Chef, Banquet Chef, Kitchen Manager, or Culinary Leader who enjoys variety, high standards, and the opportunity to work across multiple food concepts.Position SummaryThe Sous Chef partners with the Executive Chef to lead daily banquet kitchen operations while maintaining the highest standards of food quality, consistency, sanitation, and guest satisfaction.This is a hands-on leadership position that combines food and beverage event execution, team development, and operational support across multiple culinary concepts. Key ResponsibilitiesCulinary Leadership Lead banquet kitchen production and execution for weddings, galas, meetings, conventions, and special events Supervise cooks and culinary staff while maintaining a positive and professional workplace culture Assist with training, coaching, and developing kitchen team members Maintain consistency in food quality, presentation, and execution across all events Support kitchen managers and outlet operations as business needs requireCulinary Execution Prepare and execute scratch-made sauces, stocks, soups, proteins, and specialty menu items Demonstrate strong knife skills, butchery experience, and fundamental culinary techniques Execute a wide variety of menus, cuisines, and service styles Ensure recipes, preparation methods, and presentation standards are consistently followed Assist with menu development and customization for special events and guest requestsOperations & Administration Assist with inventory control, ordering, receiving, and product rotation Monitor food costs, waste, and product utilization Ensure compliance with HACCP, food safety, sanitation, and health department standards Help coordinate kitchen staffing and event preparation timelines Help maintain an efficient production system for events of all sizesQualifications: Required Minimum two years of culinary leadership or supervisory experience Experience in banquet, catering, hotel, country club, or high-volume restaurant operations Ability to lead and motivate a culinary team in a fast-paced environment Strong organizational, communication, and time-management skills Ability to work a flexible schedule that may include evenings, weekends, and holidaysPreferred Formal culinary education or equivalent professional experience Strong understanding of classical cooking techniques Experience fabricating meats and seafood Proven ability to prepare scratch sauces, stocks, soups, and composed dishes Knowledge of food cost controls, purchasing, and inventory management ServSafe CertificationPersonal Attributes Strong attention to detail Well-organized and self-directed Adaptable and able to adjust to changing business needs Professional and team-oriented Passionate about hospitality and culinary excellenceSchedule Full-time salaried position Typical schedule averages approximately 40 hours per week Flexible availability required based on event schedules, including evenings, weekends, and holidays as neededWhy This Position Is DifferentThis is not a traditional banquet kitchen role.You'll have the opportunity to lead large-scale events, contribute to unique culinary experiences, work across multiple food concepts, and help shape the future of a growing culinary program that values creativity, scratch cooking, and continuous improvement.An equal-opportunity employer