Pine Canyon Club, located in Flagstaff, AZ, is pleased to announce an excellent career opportunity for a Full-Time Banquet Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.
General Purpose:
The Banquet Sous Chef at Pine Canyon is responsible for overseeing and executing the culinary production of banquet events, ensuring seamless operations for both in-house and off-property functions. This role requires strong leadership, organizational skills, and attention to detail to manage the production of 150+ events over a five-month period, ranging from 20 to 500 guests. The Banquet Sous Chef is responsible for reviewing Banquet Event Orders (BEOs), prepping, managing the culinary team, and overseeing execution with precision.
Essential Duties and Responsibilities:
- Event culinary execution: Lead and manage all food production for banquet events, ensuring consistency, timeliness, and quality
- BEO interpretation and planning: Read and accurately interpret Banquet Event Orders (BEOs) to ensure all menu items and dietary requirements are properly prepared and executed
- Team leadership and management: Supervise and coordinate kitchen staff to ensure efficient workflow, proper task delegation, and timely execution
- Prep and production oversight: Develop prep schedules, organize production timelines, and ensure all items are ready for event service
- Detail-oriented execution: Maintain high attention to detail for plating, presentation, and overall quality to meet club standards
- Inventory and ordering: Monitor ingredient usage, order necessary supplies, and maintain proper storage and FIFO rotation
- Sanitation and safety compliance: Ensure all health codes, sanitation standards, and safety regulations are met during production and execution
- Multi-venue coordination: Manage food production for both on-property banquet spaces and off-property catering events, adapting to different setups and logistical challenges
- Collaboration with FOH and event teams: Work closely with banquet managers and front-of-house staff to ensure smooth service transitions and guest satisfaction
- Problem solving and adaptability: Address operational challenges, unexpected changes, and last-minute adjustments with efficiency and professionalism
- Staff training and development: Assist in training culinary staff on banquet procedures, plating techniques, and efficiency strategies
- Budget and cost control: Monitor food costs, minimize waste, and optimize ingredient usage to maintain budget targets
Education/Experience:
- Minimum of two years of experience in banquet, catering, or high-volume kitchen operations
Physical Demands:
- Frequently stands, walks, and uses hands for food preparation
- Regularly reaches, talks, hears, tastes, and smells
- Occasionally climbs, balances, stoops, kneels, crouches, or crawls
- Regularly lifts up to 50 pounds; occasionally lifts up to 100 pounds
Environment/Noise:
- Regularly works in extreme heat and near moving mechanical parts
- Occasionally works in extremely cold, wet, or humid conditions, near caustic chemicals, and in outdoor weather conditions
- Noise level is moderate
Certificates/Licenses:
- Food handler’s card from Coconino County
Job Knowledge, Skill, and Ability Preferences:
Strong ability to lead, manage, and motivate a team in a high-volume, fast-paced environment
Exceptional organizational and multitasking skills to handle multiple events simultaneously
Ability to adapt to last-minute changes and execute events with precision
Excellent problem-solving and communication skills to ensure seamless kitchen operations
Strong understanding of banquet-style food service, plating techniques, and presentation standards
Knowledge of food safety, sanitation, and kitchen best practices
Proficiency in Microsoft Office (Word, Excel, Outlook) for inventory, ordering, and event planning
Professional demeanor with a commitment to high service and culinary standards
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
Benefits & Other Compensation:
This position includes eligibility for the following benefits, subject to applicable plan terms:
- Healthcare Benefits – Medical, Dental, and Vision coverage
- Retirement Benefits – 401(k) with employer match (19 years of age and older)
- Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
- Additional Compensation – Eligibility for Bonuses, Employee Meals
Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.
About Troon:
Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com (http://www.troon.com/).
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
