Banquet Sous Chef

Position Summary

The Banquet Sous Chef assists the Banquet Chef in all aspects of planning and production of kitchen service, ensuring all quality assurance standards are properly executed and upheld.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more.

• Directs culinary team in the performance of their daily duties.
• Oversees and ensures accurate and timely production.
• Assists Banquet Chef with hiring, training, scheduling, evaluating, and coaching of culinary staff.
• Communicates directly with front of house staff regarding time guidelines, counts, and special dietary restrictions during execution of service.
• Conducts pre-service meetings with front of house team to review menu items and ensure the serving team has necessary information.
• Organizes, produces, and executes all events, assuming full responsibility in the absence of the Banquet Chef.
• Monitors inventories of all cooking stations and supervises receiving, inspecting, repackaging, and storing of all food orders.
• Maintains labor and food cost goals.
• Monitors attendance of culinary team to ensure schedules are accurately followed; approves hours in the time and attendance system.
• Ensures proper cleaning and sanitation of all kitchen equipment and surrounding work areas.
• Ensures opening and closing procedures are properly completed.
• Maintains uniform appearance and personal hygiene.
• Assumes other duties as assigned.

• Associate degree or graduate of an accredited culinary school, or equivalent combination of education and experience.

• Minimum of three (3) years of cooking experience in full service restaurant, hotel or resort.
• Background in catering, high volume or fine dining restaurant establishment.
• Minimum of one (1) year of supervisory experience.

• HACCP, Serv Safe certified, or California Food Handler’s Certificate, or ability to obtain within 30 days from hire.

• Understanding and ability to calculate and manage food and labor costs within a set budget.
• Culinary Institute of America graduate preferred.

• Expert knife skills.
• Advanced level of culinary skills.
• Advanced butchery skills.
• Confident and proficient in directing culinary staff with multiple diverse organizational tasks.
• Excellent written, verbal communication, and presentation skills; proven organizational, time management, problem solving, and interpersonal skills.
• Ability to monitor, evaluate and solve operations problems as they arise.
• Strong teamwork and interpersonal skills; adaptable, dependable, mission‑driven; able to handle multiple priorities simultaneously.
• High level of service responsiveness to customers.
• Excellent logistical planning and delegating skills.
• High energy and self‑motivation.
• Demonstrated history of improved guest experience with measurable results.
• Beginner to intermediate computer skills.

• Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in Helena, CA); possess own transportation to travel between locations during the workday as required.
• Must be available for a flexible schedule, including nights and weekends based upon business needs.
• Work requires standing, lifting, bending, and stretching.
• Must be able to stand for eight (8) hours.
• Ability to work in extreme temperatures hot and cold for extended periods.
• Ability to lift and carry up to 25 pounds.
• Must be able to lift up to 40 pounds, or more with assistance.