CoralTree Hospitality Group
Overview
Black Desert Resort, located in Southern Utah’s iconic red rock landscape, is a premier luxury resort offering world-class accommodations, championship golf, exceptional dining, and innovative culinary experiences. The resort’s Banquets and Events team supports a wide range of experiences, from intimate gatherings to large-scale conferences, PGA events, weddings, and VIP engagements. The Banquet Sous Chef plays a critical role in delivering consistent, high-quality culinary execution that reflects the resort’s luxury brand.
Job Summary
The Banquet Sous Chef assists the Banquet Chef in overseeing all culinary operations for banquets and events. This position is responsible for supervising kitchen staff, ensuring consistent food quality, coordinating menu execution, managing production schedules, and maintaining the highest standards of sanitation and safety. The Banquet Sous Chef leads by example through hands‑on culinary preparation, mentoring team members, and driving efficient, well‑organized banquet operations that enhance the guest experience.
Job Specifications
Onsite:
Black Desert Resort
Shift and Schedule Availability:
Full Time / Year‑Round
Pay Range:
$62,000 – $70,000 annually. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors including experience level, business needs, and internal equity.
Why Join Us
Contribute to a growing luxury culinary program including large‑scale events, VIP activations, and innovative banquet experiences
Competitive salary and comprehensive benefits including health insurance, 401K with company match, flexible time off, resort discounts, and complimentary employee hotel stay program.
Opportunities for career development and advancement within Black Desert Resort’s expanding Food and Beverage division
Responsibilities
Assist the Banquet Chef with menu preparation, production, and execution for all banquet and catering events
Lead daily banquet kitchen operations including prep work, cooking, plating, buffet setup, finishing, and event breakdown
Supervise culinary staff during banquet production and service, maintaining high performance and consistent standards
Ensure all food is prepared to recipe specifications, presentation guidelines, and resort quality standards
Coordinate with Banquet Captains, Event Managers, and Food and Beverage leaders to ensure seamless service execution
Manage production schedules, prep lists, event summaries, timelines, and daily communication with the culinary team
Train, develop, mentor, and coach culinary staff to elevate skill levels and performance
Assist with ordering, inventory control, waste reduction, and cost management
Ensure all kitchen equipment is properly maintained, sanitized, and functioning
Maintain compliance with OSHA, health department regulations, and resort sanitation policies
Assist with menu development, tastings, and special event culinary features
Step into the role of Banquet Chef when needed to ensure continuity of operations
Qualifications
Minimum 3 years culinary leadership experience in a banquet, convention center, hotel, or resort environment
Strong knowledge of large-scale food production, plating, timing, and high-volume cooking
Ability to lead and motivate teams in fast‑paced and high‑pressure environments
Excellent organizational, communication, and leadership skills
Ability to manage multiple events at once while maintaining quality and consistency
ServSafe or equivalent food safety certification required
Ability to read, interpret, and execute BEOs, production sheets, inventory lists, and standard recipes
Strong understanding of safe equipment operation including ovens, tilt skillets, steamers, knives, grills, and hot boxes
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Job Summary
The Banquet Sous Chef assists the Banquet Chef in overseeing all culinary operations for banquets and events. This position is responsible for supervising kitchen staff, ensuring consistent food quality, coordinating menu execution, managing production schedules, and maintaining the highest standards of sanitation and safety. The Banquet Sous Chef leads by example through hands‑on culinary preparation, mentoring team members, and driving efficient, well‑organized banquet operations that enhance the guest experience.
Job Specifications
Onsite:
Black Desert Resort
Shift and Schedule Availability:
Full Time / Year‑Round
Pay Range:
$62,000 – $70,000 annually. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors including experience level, business needs, and internal equity.
Why Join Us
Contribute to a growing luxury culinary program including large‑scale events, VIP activations, and innovative banquet experiences
Competitive salary and comprehensive benefits including health insurance, 401K with company match, flexible time off, resort discounts, and complimentary employee hotel stay program.
Opportunities for career development and advancement within Black Desert Resort’s expanding Food and Beverage division
Responsibilities
Assist the Banquet Chef with menu preparation, production, and execution for all banquet and catering events
Lead daily banquet kitchen operations including prep work, cooking, plating, buffet setup, finishing, and event breakdown
Supervise culinary staff during banquet production and service, maintaining high performance and consistent standards
Ensure all food is prepared to recipe specifications, presentation guidelines, and resort quality standards
Coordinate with Banquet Captains, Event Managers, and Food and Beverage leaders to ensure seamless service execution
Manage production schedules, prep lists, event summaries, timelines, and daily communication with the culinary team
Train, develop, mentor, and coach culinary staff to elevate skill levels and performance
Assist with ordering, inventory control, waste reduction, and cost management
Ensure all kitchen equipment is properly maintained, sanitized, and functioning
Maintain compliance with OSHA, health department regulations, and resort sanitation policies
Assist with menu development, tastings, and special event culinary features
Step into the role of Banquet Chef when needed to ensure continuity of operations
Qualifications
Minimum 3 years culinary leadership experience in a banquet, convention center, hotel, or resort environment
Strong knowledge of large-scale food production, plating, timing, and high-volume cooking
Ability to lead and motivate teams in fast‑paced and high‑pressure environments
Excellent organizational, communication, and leadership skills
Ability to manage multiple events at once while maintaining quality and consistency
ServSafe or equivalent food safety certification required
Ability to read, interpret, and execute BEOs, production sheets, inventory lists, and standard recipes
Strong understanding of safe equipment operation including ovens, tilt skillets, steamers, knives, grills, and hot boxes
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