Banquet Sous Chef - Canopy by Hilton Sioux Falls Downtown

Located in the heart of downtown Sioux Falls, Canopy by Hilton Sioux Falls Downtown offers a distinctive hospitality experience with a vibrant culinary operation and a strong focus on locally inspired dining. The hotel's banquet department plays an important role in bringing memorable events to life, hosting everything from elegant weddings and social celebrations to corporate gatherings and special events.

For experienced chefs, this is an opportunity to showcase culinary creativity, lead within a dynamic kitchen environment, and deliver exceptional food across a variety of menus and event styles. With opportunities to contribute to both daily culinary operations and large-scale banquet experiences, Canopy by Hilton Sioux Falls Downtown offers an exciting setting for culinary professionals who thrive on collaboration, innovation, and high standards. Join a talented team and help shape memorable dining experiences at one of downtown Sioux Falls' premier hospitality destinations.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Banquet Sous Chef, you’re not just supervising culinary production for banquet events – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here's what you'll do during a typical day:

• Lead banquet culinary team: Supervise and provide hands-on support to team members during banquet prep and service, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Plan banquet production: Review Banquet Event Orders (BEOs), forecast production needs, and coordinate closely with Sales, Catering, and Procurement to ensure seamless event execution
• Ensure smooth banquet service: Monitor event flow, foster harmony between FOH and BOH teams, and adapt as needed to support an exceptional guest experience
• Collaborate across departments: Represent the culinary team in BEO and resume meetings and maintain strong communication with FOH leaders and other stakeholders
• Optimize banquet resources: Support inventory and ordering processes, assist with scheduling, and identify cost-efficient vendor partnerships
• Enhance and promote banquet offerings: Partner with Sales and Catering to develop seasonal banquet offerings and present culinary offerings at wedding tastings and showcase events
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing