BANQUET CHEF

Wine Road Vintners•Temecula, CA

17h•$75,000 - $80,000•Onsite

About The Position

Ponte Family Estate Winery, a real working winery in Temecula Wine Country, is seeking a Banquet Chef to join their culinary team. The winery, which opened in 2003, has been farming vineyards since 1984 and produces over 20 estate-grown varietals within certified sustainable facilities. Located next to the Ponte Vineyard Inn, a 90-room boutique hotel, the winery offers a beautiful environment surrounded by 300 acres of vineyards. Ponte is known for its benchmark service, with associates dedicated to delighting guests through excellent hospitality, wine, and food.

Requirements

3–6+ years of high-volume culinary experience, with banquet or event execution required.
Proven experience leading teams in fast-paced service environments.
Strong leadership presence with the ability to run service independently.
Advanced understanding of banquet production, timing, and execution, and all stations on the line.
Proficiency in all core cooking techniques (braising, sautéing, grilling, broiling, frying).
Excellent knife skills and knowledge of kitchen equipment.
Ability to follow recipes and read banquet event orders (BEOs), contracts, and production sheets.
Strong organizational, problem-solving, and prioritization skills, with attention to detail.
Ability to abide by standard operating procedures.
Provide clear and effective communication skills.
Oversee the daily activities of the banquet prep cooks.
Perform all additional duties required by Executive Chef/Sous Chef.
Fluent in English (reading, writing and speaking).
Ability to focus for an entire shift, trouble shooting and prioritizing skills.
Understands and adheres to environmental standards set by the winery.
Must have or have the ability to obtain a Riverside County Food Handler’s Card.

Nice To Haves

Experience with weddings, large-scale events, or multi-course service is strongly preferred.

Responsibilities

Lead all banquet culinary operations for weddings and events (100+ annually).
Execute buffet and plated meals with precision, consistency, and strong visual presentation.
Own timing and flow of service in partnership with the Banquet Captain.
Ensure all food is delivered at proper temperature, quality, and pace.
Oversee banquet prep cooks and production staff.
Direct daily prep execution based on event needs and forecasts.
Coordinate with the Executive Chef and culinary team to align production across outlets.
Step into a leadership role during service, acting as the primary decision-maker for banquet execution.
Maintain proper prep levels, minimize waste, and ensure efficient product usage.
Execute recipes and Chef specifications with consistency and accuracy.
Troubleshoot service issues in real time and adjust staffing or flow as needed.
Ensure readiness for multiple or overlapping events.
Uphold Ponte service standards and culinary expectations.
Maintain a clean, organized, and fully sanitized kitchen at all times.
Ensure compliance with food safety, sanitation, and environmental standards.
Support and enforce all company policies and procedures.
Partner closely with Banquet Captains and FOH leadership to ensure seamless events.
Communicate clearly with culinary leadership regarding needs, gaps, or challenges.
Support the Executive Chef with event planning, execution strategy, and staffing alignment.