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HomeCompanies776F6EEC319F9093E188D863798D27CBBanquet Sous Chef - $1,000 Hiring Bonus

Banquet Sous Chef - $1,000 Hiring Bonus

776F6EEC319F9093E188D863798D27CB · Brainerd, MN 56401; 11266 Pine Beach Peninsula, Brainerd, MN, 56401, USA · Active · $27–$30 / hour · Paycom ATS

Job facts

FieldValue
Company776F6EEC319F9093E188D863798D27CB
TitleBanquet Sous Chef - $1,000 Hiring Bonus
Normalized title-
Department / team-
LocationBrainerd, MN, United States
Work model-
Employment typeFull Time
Salary$27–$30 / hour
Statusactive
ATS providerPaycom ATS
Posted / first seen2026-05-22 / 2026-05-31
Changed / last seen2026-05-31 / 2026-06-06

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Linked records

Company776F6EEC319F9093E188D863798D27CB
Source6c5ee7f8-97ab-467e-b2b5-1631d151bb01
ATS providerPaycom ATS

Description

Job Overview Come work for an iconic resort where quality is priority. Madden's is an award-winning resort, located on more than 1,000 acres, that anticipates the wishes and desires of vacationers and offers them fantastic golf, upscale dining, lakeside spa, tennis, activity programs for children, biking, shopping, and art gallery with painting classes and almost every kind of on-the-water recreation possible in Minnesota, including fishing. Madden’s has distinguished itself by an emphasis on gracious hospitality, quality and diversity. Our philosophy is simply to provide the best that Minnesota has to offer. Madden’s is currently seeking a Banquet Sous Chef who will serves as the second-in-command for banquet culinary operations and is responsible for overseeing day-to-day execution, supervising staff, ensuring food quality and consistency, and exercising delegated authority and independent judgment to support operational and financial objectives of the Culinary Department. $1,000 hiring bonus after 30 days of employment. Duties and Responsibilities Oversees day-to-day consistent quality and presentation of all banquet food items, in alignment with standards established by the Banquet Chef. Leads and coordinates banquet food production for assigned events, including prep, execution, and breakdown. Executes menu plans, production schedules, and requisition of food and supplies as directed by the Banquet Chef Monitors and supports management of food costs, waste, and portion control to meet departmental financial goals. Observes production flow and implements operational adjustments within delegated authority to maintain cost and quality standards. Ensures proper receiving, storage, labeling, dating, rotation, and temperature control of food products in compliance with health department regulations. Assists in maintaining and updating banquet recipes, menu specifications, pictures, and production forecasts. Directly supervises banquet kitchen staff during events and daily operations, including cooks and dishwashers. Leads training, coaching, and development of culinary associates under the direction of the Banquet Chef. Enforces sanitation, safety, and food handling standards; ensures compliance with ServSafe guidelines. Monitors cleanliness and organization of kitchen equipment and work areas; reports maintenance needs and submits work orders as needed. Conducts visual inspections of banquet food for proper color, temperature, portioning, and presentation. Provides input and recommendations for scheduling and labor planning based on business volume and event forecasts. Steps in to lead banquet kitchen operations in the absence of the Banquet Chef. Communicates changes in procedures, menus, or service standards to kitchen staff. Participates in departmental meetings and pre-event briefings as required. Provides excellent internal service to ensure overall guest satisfaction. Maintains regular and reliable attendance. Incorporates safe work practices in all job duties. Provides input into hiring, performance feedback, coaching, and corrective action for banquet kitchen staff. Exercises independent judgment within delegated authority to address staffing, timing, and production issues during events. Consistently enforces company policies, safety standards, and performance expectations. Education/Experience: Culinary Certificate from a college or technical school preferred; or equivalent combination of education and experience. One to three years of culinary experience, preferably in banquet or high-volume event settings. Previous experience assisting with supervision or leadership in a kitchen environment preferred. Supervisory Responsibilities: Acts as a second-level leader within the banquet culinary team. Provides daily leadership, work direction, and performance oversight for banquet kitchen staff. Offers meaningful input into hiring, scheduling, training, coaching, and disciplinary actions, with final decisions made by the Banquet Chef. Work Environment: Work is performed in multiple outlets and facilities, including kitchen and event spaces. Physical Demands: Primarily stationary such as sitting or standing for prolonged periods of time. Must have the ability to stand, walk, talk/hear, both in person and by telephone, occasionally required to stoop, kneel, bend, crouch and lift up to 50-pound boxes and items sometimes repeatedly. Expected Hours of Work: This is a salaried position requiring flexibility to meet business demands. Hours vary based on event schedules and may include nights, weekends, and holidays. Travel: Less than 10% travel required.

Full job record

Job IDce52a5aa6ea25680abf9476413ccfe56302573d5
Org IDec986a96-3ec4-48d9-a30c-f1937d8d51e2
Source ID6c5ee7f8-97ab-467e-b2b5-1631d151bb01
Board ID6c5ee7f8-97ab-467e-b2b5-1631d151bb01
Providerpaycom
Provider Job Key73502
TitleBanquet Sous Chef - $1,000 Hiring Bonus
Normalized Title
Statusactive
Activeyes
Location TextBrainerd, MN 56401; 11266 Pine Beach Peninsula, Brainerd, MN, 56401, USA
Department
Team
Employment Typefull_time
Workplace Type
Remote Policy
CountryUnited States
RegionMN
CityBrainerd
Salary Raw$27.00 - $30.00 Hourly
Salary Min27
Salary Max30
Salary CurrencyUSD
Salary Periodhour
Source URLhttps://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=73502&clientkey=776F6EEC319F9093E188D863798D27CB
Apply URLhttps://www.paycomonline.net/v4/ats/web.php/jobs/ViewJobDetails?job=73502&clientkey=776F6EEC319F9093E188D863798D27CB
First Seen At2026-05-31 19:06:42Z
Last Seen At2026-06-06 20:39:32Z
Last Checked At2026-06-06 20:39:32Z
Last Changed At2026-05-31 19:06:42Z
Inactive At
Source Posted At2026-05-22 00:00:00Z
Source Updated At
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=paycom/board=776F6EEC319F9093E188D863798D27CB/date=2026-06-06/2026-06-06T20-39-30-298Z-5322a181085ca5f78f6d094c6d9a0859e99cb0440910e07aae9059156f85d825.json
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    "qualifications": "<ul>\r\n\t<li>Oversees day-to-day consistent quality and presentation of all banquet food items, in alignment with standards established by the Banquet Chef.</li>\r\n\t<li>Leads and coordinates banquet food production for assigned events, including prep, execution, and breakdown.</li>\r\n\t<li>Executes menu plans, production schedules, and requisition of food and supplies as directed by the Banquet Chef</li>\r\n\t<li>Monitors and supports management of food costs, waste, and portion control to meet departmental financial goals.</li>\r\n\t<li>Observes production flow and implements operational adjustments within delegated authority to maintain cost and quality standards.</li>\r\n\t<li>Ensures proper receiving, storage, labeling, dating, rotation, and temperature control of food products in compliance with health department regulations.</li>\r\n\t<li>Assists in maintaining and updating banquet recipes, menu specifications, pictures, and production forecasts.</li>\r\n\t<li>Directly supervises banquet kitchen staff during events and daily operations, including cooks and dishwashers.</li>\r\n\t<li>Leads training, coaching, and development of culinary associates under the direction of the Banquet Chef.</li>\r\n\t<li>Enforces sanitation, safety, and food handling standards; ensures compliance with ServSafe guidelines.</li>\r\n\t<li>Monitors cleanliness and organization of kitchen equipment and work areas; reports maintenance needs and submits work orders as needed.</li>\r\n\t<li>Conducts visual inspections of banquet food for proper color, temperature, portioning, and presentation.</li>\r\n\t<li>Provides input and recommendations for scheduling and labor planning based on business volume and event forecasts.</li>\r\n\t<li>Steps in to lead banquet kitchen operations in the absence of the Banquet Chef.</li>\r\n\t<li>Communicates changes in procedures, menus, or service standards to kitchen staff.</li>\r\n\t<li>Participates in departmental meetings and pre-event briefings as required.</li>\r\n\t<li>Provides excellent internal service to ensure overall guest satisfaction.</li>\r\n\t<li>Maintains regular and reliable attendance.</li>\r\n\t<li>Incorporates safe work practices in all job duties.</li>\r\n\t<li>Provides input into hiring, performance feedback, coaching, and corrective action for banquet kitchen staff.</li>\r\n\t<li>Exercises independent judgment within delegated authority to address staffing, timing, and production issues during events.</li>\r\n\t<li>Consistently enforces company policies, safety standards, and performance expectations.</li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Education/Experience:</strong></p>\r\n\r\n<ul>\r\n\t<li>Culinary Certificate from a college or technical school preferred; or equivalent combination of education and experience.</li>\r\n\t<li>One to three years of culinary experience, preferably in banquet or high-volume event settings.</li>\r\n\t<li>Previous experience assisting with supervision or leadership in a kitchen environment preferred.</li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Supervisory Responsibilities: </strong></p>\r\n\r\n<ul>\r\n\t<li>Acts as a second-level leader within the banquet culinary team.</li>\r\n\t<li>Provides daily leadership, work direction, and performance oversight for banquet kitchen staff.</li>\r\n\t<li>Offers meaningful input into hiring, scheduling, training, coaching, and disciplinary actions, with final decisions made by the Banquet Chef.</li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Work Environment:</strong></p>\r\n\r\n<p>Work is performed in multiple outlets and facilities, including kitchen and event spaces.</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Physical Demands:</strong></p>\r\n\r\n<p>Primarily stationary such as sitting or standing for prolonged periods of time. Must have the ability to stand, walk, talk/hear, both in person and by telephone, occasionally required to stoop, kneel, bend, crouch and lift up to 50-pound boxes and items sometimes repeatedly.</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Expected Hours of Work:</strong></p>\r\n\r\n<p>This is a salaried position requiring flexibility to meet business demands. Hours vary based on event schedules and may include nights, weekends, and holidays.</p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Travel:</strong></p>\r\n\r\n<p>Less than 10% travel required.</p>\r\n",
    "descriptionTitle": "Job Overview",
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    "legalRevisionDate": {
      "date": "2024-12-09T14:19:38.000Z",
      "timezone": "America/Chicago",
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    "primaryPhoneCountry": "US",
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  },
  "preview": {
    "jobId": 73502,
    "isHotJob": false,
    "jobTitle": "Banquet Sous Chef - $1,000 Hiring Bonus",
    "postedOn": "",
    "locations": "Brainerd, MN 56401",
    "remoteType": "",
    "description": "Come work for an iconic resort where quality is priority. Madden's is an award-winning resort, located on more than 1,000 acres, that anticipates the ...",
    "positionType": "Full-Time Year-Round"
  },
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