Banquet Chef (FT) ("Chef de Banquetes")

EVANS HOTELS LLC•San Diego, CA

1d•$98,000 - $104,000•Onsite

About The Position

The Banquet Chef is responsible for planning, producing, and executing the resort’s culinary operations for banquets, while supporting the broader culinary operation. The role ensures high standards of food quality, safety, and presentation and oversees associates producing banquet and cafeteria food. It works in close collaboration with the Executive Banquet Chef, Executive Chef, Food & Beverage leadership, Banquet Management, Catering, Convention Services, Stewarding, and Purchasing to deliver events and a positive guest experience. The position oversees banquet kitchen operations and cafeteria production, including BEO review, ordering, preparation, plating, sanitation, inventory, and daily cafeteria meals. It directly supervises culinary associates, recruits and develops team members, manages operational and financial resources, and establishes standard operating procedures. The Banquet Chef also ensures compliance with food-safety and sanitation requirements, including HACCP standards and applicable company, auditor, and county requirements. The role is based at The Lodge at Torrey Pines in La Jolla, California. The stated annual salary range is $98,000–$104,000, depending on experience. The position is full-time and requires availability to work weekends and holidays.

Requirements

At least 2–4 years of progressive culinary leadership experience; experience in high-volume banquet, upscale hotel, or resort environments is preferred.
Experience running shifts, scheduling, performance management, problem-solving, guest service, and day-to-day operations.
Availability to work weekends and holidays.
Experience with Microsoft Office, including Word, Excel, PowerPoint, and Outlook.
Ability to attain a valid San Diego County Food Handler certification upon hire; the company provides training at its expense.
Ability to stand, kneel, and squat for prolonged periods, including an entire shift, and lift up to 25 pounds.

Nice To Haves

Previous experience in a similar position at a hotel or similar business entity.
Experience in high-volume banquet, upscale hotel, or resort environments.

Responsibilities

Lead and manage all aspects of the banquet culinary operation in collaboration with the Executive Banquet Chef and Food & Beverage leadership team.
Collaborate with the Executive Chef and Executive Banquet Chef on developing, costing, and implementing banquet menus.
Attend Food & Beverage Department and BEO meetings to review upcoming business, operational requirements, and event needs.
Support Banquet, Catering, and Convention Services teams with event planning and execution, including tastings, custom menus, and special events.
Coordinate with Banquet Management before and during events to review BEO requirements, timing, service expectations, culinary execution, and real-time changes.
Oversee banquet kitchen operations and cafeteria production, including BEO review, food ordering, prep lists, production, preparation, plating, sanitation, inventory, and daily cafeteria meals.
Lead kitchen pre-shift and stand-up meetings to communicate priorities, event requirements, changes, and performance expectations.
Directly supervise Banquet Cooks and other culinary associates involved in banquet and cafeteria production.
Recruit, train, coach, and mentor team members and promote a high-performing, service-oriented culture.
Address performance issues promptly and constructively in accordance with HR and company policies.
Promote teamwork and employee engagement in alignment with company values and performance expectations.
Develop and implement SOPs to support operational consistency, quality, and accountability.
Manage food cost, labor, purchasing, production levels, inventory, scheduling, and resource utilization to meet financial goals while protecting food quality and the guest experience.
Collaborate with Stewarding and Purchasing to ensure equipment, supplies, products, sanitation support, and operational readiness.
Ensure compliance with food-safety, sanitation, and HACCP standards and maintain accurate logs and records.
Perform additional duties and responsibilities as directed by the leadership team.

Benefits

Referral bonuses for hires at Evans Hotels properties: $1,000 for Culinary, Engineering, and Housekeeping roles, and $350 for other roles.
Discounted hotel rooms for employees, family, and friends.
Free employee parking and/or a discounted MTS Pronto card.
Free meals and refreshments during working shifts.
Career advancement opportunities.
Health insurance, including SIMNSA.
Dental insurance.
Vision insurance.
401(k) with company match.
Life insurance.
Sick and vacation time.
Discounts on cell phone bills, shoes, gym memberships, and more.
Hands-on manager and leadership training, employee appreciation days, and staff awards and recognition.