Banquet Sous Chef

Recognized as an AZ Central Top Workplace, Loews Ventana Canyon Resort offers careers at a luxury resort in Tucson’s Catalina Foothills. Team members create memorable stays for guests seeking relaxation and adventure across 398 guest rooms, five dining outlets, spa, recreation, and event spaces.

Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits, 401(k) & company match

• Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement

• Training & Development opportunities, career growth

• Tuition Reimbursement

• Pet Insurance

• Team Member Hotel Rates, other discounts, perks and more

What We’re Looking For: A passionate and detail-oriented Sous Chef, Banquets who thrives in a fast-paced, high-volume culinary environment. You’ll be instrumental in crafting unforgettable dining experiences for our guests by supporting the Banquet Chef and Executive Chef in leading a dynamic kitchen team, curating exceptional menus, and ensuring flawless execution of banquet events. Your culinary expertise, leadership, and commitment to excellence will help elevate our banquet offerings and reinforce Loews Hotels’ reputation for outstanding hospitality.

Who You Are:

• Culinary Craftsman: You bring refined culinary skills and a deep understanding of food production techniques, consistently delivering dishes that impress

• Creative Innovator: You’re passionate about flavor, presentation, and pushing culinary boundaries to create memorable dining experiences

• Operational Expert: You’re well-versed in kitchen equipment, food safety standards, and sanitation protocols, ensuring a safe and efficient environment

• Team Leader: You inspire and guide your team with clear communication, organization, and a hands-on leadership style

• Calm Under Pressure: You thrive in high-energy settings, maintaining composure and focus during peak service times

• Veterans and military spouses are encouraged to apply

What You’ll Do: Culinary Execution & Leadership

• Lead the preparation and cooking of banquet dishes, ensuring consistency, quality, and visual appeal

• Supervise and support the banquet culinary team during events, maintaining high standards and timely service

• Collaborate with the Banquet Chef and Executive Chef to design seasonal and event-specific menus that reflect guest preferences and dietary needs

• Partner with banquet service teams to align kitchen operations with event timelines and special requests

Training & Team Development

• Mentor and train new culinary team members in food preparation, safety standards, and kitchen procedures

• Foster a positive, inclusive, and high-performing kitchen culture

Quality & Compliance

• Monitor food safety and sanitation practices, ensuring compliance with health regulations and internal standards.

• Conduct regular inspections of kitchen equipment and prep areas for cleanliness and functionality

Event Support & Problem Solving

• Act as a key point of contact during banquet service, resolving last-minute challenges to ensure seamless guest experiences

• Collaborate across departments to ensure smooth coordination between culinary and event teams

• Regular attendance in conformance with standards.

• May be required to work varying schedules to reflect business needs.

• Required to attend all mandatory training sessions and meetings.

• Perform other duties as assigned.

Your Qualifications Include:

• Culinary degree or equivalent experience in a professional kitchen, with a focus on banquet or large-scale cooking

• 3+ years of experience in a culinary role, with at least 1 year in a supervisory position

• Strong culinary skills and knowledge of various cooking techniques

• Excellent organizational and multitasking abilities

• Food Handler Manager certification, or the ability to obtain the certification

• Strong leadership and communication skills

Who You’ll Supervise:

• Banquet Culinary Team