Temple Square Hospitality Corporation
Executive Sous Chef
Temple Square Hospitality Corporation, Salt Lake City, Utah, United States, 84101
Executive Sous Chef
Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. Department: Banquets Reports To: Executive Chef
Banquets Summary: The Executive Sous Chef is a senior culinary leader responsible for supporting the Executive Banquets Chef in the day-to-day execution of high-end banquet service. This role plays a vital part in maintaining elevated culinary standards, overseeing kitchen operations, mentoring team members, and ensuring consistent quality, presentation, and guest satisfaction. The Executive Sous Chef also contributes to planning, pacing, and operational efficiency in a high-profile, refined dining and event environment. Job Environment: Works indoors in a high-pressure, high-volume banquet kitchen setting with strict attention to detail, timing, and execution. Must be comfortable working long shifts including evenings, weekends, and holidays. Frequently interacts with premium ingredients, high-end kitchen equipment, and a team of culinary professionals in a fast-paced, guest-facing environment. Skills, Education and Qualifications: 4+ years of culinary experience in elevated dining or upscale banquet/restaurant kitchens Proven ability to lead in high-volume, high-standard culinary environments Deep understanding of banquet-style service, food preparation, plating techniques, and kitchen pacing Skilled in managing kitchen operations with consistency and precision Excellent time management, communication, and team leadership skills Familiarity with food and labor cost controls, ordering, and inventory systems Ability to lift up to 70 pounds and stand for extended periods Adherence to company grooming, hygiene, and uniform standards Essential Functions: Supports the Executive Chef in all areas of kitchen operations for banquet events Oversees prep, cook line, and execution, ensuring portion control, quality, and consistent plating Leads and mentors BOH team members through daily direction, training, and coaching Maintains kitchen cleanliness and food safety compliance per health regulations Coordinates closely with FOH and banquet leadership to ensure guest satisfaction and flawless execution Performs additional tasks or special assignments as directed by the Executive Chef or leadership Other Job Requirements: May be required to work outside of regular business hours, including weekends, evenings, and holidays Must be available to support private dining events, chef's table experiences, and specialty offerings Equal Opportunity Employer Statement: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to make applicable changes to the above job description as necessary.
Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. Department: Banquets Reports To: Executive Chef
Banquets Summary: The Executive Sous Chef is a senior culinary leader responsible for supporting the Executive Banquets Chef in the day-to-day execution of high-end banquet service. This role plays a vital part in maintaining elevated culinary standards, overseeing kitchen operations, mentoring team members, and ensuring consistent quality, presentation, and guest satisfaction. The Executive Sous Chef also contributes to planning, pacing, and operational efficiency in a high-profile, refined dining and event environment. Job Environment: Works indoors in a high-pressure, high-volume banquet kitchen setting with strict attention to detail, timing, and execution. Must be comfortable working long shifts including evenings, weekends, and holidays. Frequently interacts with premium ingredients, high-end kitchen equipment, and a team of culinary professionals in a fast-paced, guest-facing environment. Skills, Education and Qualifications: 4+ years of culinary experience in elevated dining or upscale banquet/restaurant kitchens Proven ability to lead in high-volume, high-standard culinary environments Deep understanding of banquet-style service, food preparation, plating techniques, and kitchen pacing Skilled in managing kitchen operations with consistency and precision Excellent time management, communication, and team leadership skills Familiarity with food and labor cost controls, ordering, and inventory systems Ability to lift up to 70 pounds and stand for extended periods Adherence to company grooming, hygiene, and uniform standards Essential Functions: Supports the Executive Chef in all areas of kitchen operations for banquet events Oversees prep, cook line, and execution, ensuring portion control, quality, and consistent plating Leads and mentors BOH team members through daily direction, training, and coaching Maintains kitchen cleanliness and food safety compliance per health regulations Coordinates closely with FOH and banquet leadership to ensure guest satisfaction and flawless execution Performs additional tasks or special assignments as directed by the Executive Chef or leadership Other Job Requirements: May be required to work outside of regular business hours, including weekends, evenings, and holidays Must be available to support private dining events, chef's table experiences, and specialty offerings Equal Opportunity Employer Statement: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to make applicable changes to the above job description as necessary.