Turning Stone Resort Casino - Verona, NY
All Locations
Job Code
Travel Involved
Employment Status

Banquet Sous Chef

Job Description

The Banquet Sous Chef reports directly to the Chef de Cuisine for Banquets.  This culinary leadership role supervises all kitchen staff and culinary operations during their shift.  They ensure kitchen process, policies, and procedures are being followed while providing direction, guidance and coaching to the culinary banquet team.  They work with the Chef de Cuisine to ensure the highest quality of culinary product is achieved consistently and meets the expectations of our guests.  Additional responsibilities include:


  • Maintains working knowledge of kitchen operation’s internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
  • Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls.
  • Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
  • Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
  • Is always willing to assist F&B employees at designated outlet locations as needed.
  • Regularly monitors the inventory of the kitchen supplies and orders supplies as needed.  Completes and signs for all stock requisitions and continually monitors inventory costs against budget.
  • Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection of new staff.  
  • Maintains constant awareness of all events and related functions scheduled for the Resort.
  • Effectively creates menu items that are well thought out and appealing to the guests.  Trains staff appropriately to ensure consistency.
  • Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.

Job Requirements

  • High School Diploma or GED.  Associates degree in a related field or culinary degree highly preferred. A combination of education and experience may be considered. 
  • Must possess a minimum of 3 years related culinary experience.  Preference given to experience in a resort with large volume, fast paced, banquet environment.  Previous experience in all aspects of a total kitchen operation in four-five star level of standard is preferred. 
  • Culinary supervisory experience required.  Demonstrated ability to train and develop line staff required.
  • Must possess mathematical ability for budgets, payroll.
  • Must possess computer skills; Microsoft Word, Excel, MMS and Lotus.
  • Must be able to operate a steamer, fryer, oven, and all standard culinary equipment. 
  • Must possess a valid NYS Drivers license to transport needed supplies and equipment.
  • Must be able to lift up to 75 pounds. 
  • Must be able to speak and understand English for continuous communication with a degree of professionalism and accuracy. Must possess reading ability to comprehend schedules, menus, processes and policies.  Must possess written communication skills to complete standard forms, employee documentation, reports, inventory, ordering and data entry. 
  • Must be able to work in extreme temperatures; 0 to 110 degrees. 
  • Must be able to work under extreme noise. 
  • Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills.
  • Must be able to work a flexible schedule to include nights, holidays and weekends.