Banquet/Events Chef

About the Role

The Sous Chef oversees all food preparation and kitchen organization, working closely with the Executive Chef to train culinary staff and refine kitchen procedures. This position ensures consistent, high‑quality service for members and employees while contributing to the overall Discovery Land experience. • Lead banquet culinary operations, overseeing setup, execution, and breakdown of all club events. • Coordinate with front‑of‑house banquet, events, and catering teams to fulfill BEOs and ensure flawless execution. • Develop event timelines, staffing plans, and logistics; manage ordering, inventory, and supplies for banquets. • Work with Senior Chefs to optimize ingredient quality and quantity, reducing waste. • Assist in menu creation, development, and implementation. • Recommend menu price adjustments and price unlisted items under Senior Chef guidance. • Schedule kitchen staff hours while controlling labor costs. • Maintain budgeted headcounts for the outlet. • Assign specific duties to supervised employees and provide instruction. • Ensure food quality by monitoring taste, temperature, and visual appeal. • Enforce uniform dishes and portion sizes per Senior Chef specifications. • Identify new products to improve quality or reduce cost and suggest improvements. • Prevent use of contaminated food and restrict ill employees from food handling. • Uphold food safety standards, including HACCP and local regulations. • Comply with safety, health, security, loss‑control policies and legislation. • Collaborate closely with Stewarding to keep kitchen areas clean and orderly. • Ensure damaged serving utensils are removed and report breakage; maintain equipment par levels. • Monitor and maintain equipment to prevent damage or loss. • Remain calm and focused during busy periods. • Meet physical demands, including standing, walking, and lifting up to 50 lb, in various weather conditions.

Key Responsibilities

• ▸banquet ops
• ▸event coordination
• ▸menu development
• ▸food safety
• ▸inventory management
• ▸staff scheduling

What You Bring

Internal applicants should log into Workday and submit their application via the Jobs Hub. This position is located at a Discovery Land Company site referred to as "Project Name," situated near the nearest major city or state. The Sous Chef role is open for candidates who are ready to join the Food and Beverage Culinary Department. • Hold a culinary degree or equivalent credential. • Minimum five years of culinary experience in large resort, hotel, or club settings. • Prior leadership experience in a high‑end restaurant, resort, or private club preferred. • Possess comprehensive knowledge of cooking techniques and processes. • Have thorough knowledge of local and imported food products. • Experience sourcing seasonal, local ingredients and creating menu items. • Understand occupational health and safety issues. • Knowledge of food‑and‑beverage operational requirements. • Flexible to work evenings, weekends, holidays, and shifts exceeding eight hours as needed. • Exhibit a positive attitude, professional demeanor, and strong communication skills. • Ability to work effectively in a team environment. • Proficient in English; additional languages are a plus.

Requirements

• ▸culinary degree
• ▸5+ years
• ▸leadership
• ▸cooking techniques
• ▸ingredient sourcing
• ▸english

Benefits

Gozzer Ranch provides a premier Northwest setting for residents to enjoy outdoor recreation, spa treatments, golf, and sailing. Discovery Land Company develops and operates private residential club communities worldwide, creating environments where individuals and families can learn, grow, and play in beautiful locations.

Work Environment

Onsite