Banquet Sous Chef, Chaminade Resort & Spa

Pyramid Global Hospitality•Santa Cruz, CA

2d•$80,000 - $85,000•Onsite

About The Position

Nestled on 300 scenic acres overlooking Monterey Bay, Chaminade Resort & Spa is a breathtaking mountaintop retreat where exceptional hospitality meets unforgettable experiences. As part of Pyramid Global Hospitality, we are committed to creating memorable guest experiences while fostering a culture that empowers our associates to grow, succeed, and make a difference every day. Whether serving an elegant wedding, corporate conference, holiday brunch, or intimate social gathering, our culinary team takes pride in delivering exceptional food and service that exceeds expectations. If you're passionate about culinary excellence, thrive in a fast-paced banquet environment, and enjoy leading a team that creates unforgettable events, we'd love to meet you. The Banquet Sous Chef is responsible for assisting the Executive Chef/F&B Director in the planning, preparation, and execution of all banquet and catered events. This position provides hands-on leadership in banquet food production while ensuring the highest standards of food quality, presentation, sanitation, and operational efficiency. The Banquet Sous Chef plays a key role in leading culinary associates, maintaining consistency, and executing events ranging from intimate gatherings to large-scale weddings, conferences, and resort functions.

Requirements

Minimum 3 years of culinary leadership experience in banquets, hotels, resorts, or high-volume catering.
Previous supervisory or Sous Chef experience preferred.
Strong knowledge of banquet production and large-volume food preparation.
Experience executing multiple events simultaneously.
Strong organizational and time management skills.
Excellent communication and leadership abilities.
Ability to work under pressure while maintaining exceptional quality.
Knowledge of food cost controls and inventory management.
Understanding of California food safety regulations.
ServSafe Food Protection Certification (or ability to obtain).
Culinary degree preferred but not required with equivalent experience.

Responsibilities

Lead daily banquet culinary operations and supervise banquet kitchen staff.
Prepare, cook, and present high-quality food for weddings, conferences, meetings, holiday events, and special functions.
Execute banquet event orders (BEOs) accurately while meeting production timelines.
Ensure consistency in food quality, taste, presentation, and portion control.
Coordinate production schedules with the Banquet Manager, Executive Chef, and culinary leadership.
Assist with menu execution, recipe development, and seasonal banquet offerings.
Supervise banquet culinary associates, providing coaching, training, and performance feedback.
Ensure proper staffing levels for scheduled events.
Monitor food costs, waste, inventory, and labor efficiency.
Maintain proper food storage, labeling, rotation, and HACCP standards.
Ensure compliance with all local health department regulations and food safety practices.
Assist in ordering, receiving, and inventory management.
Inspect all banquet food prior to service to ensure quality standards are met.
Maintain a clean, organized, and safe kitchen environment.
Assist with execution of off-site catering and resort special events as needed.
Foster a positive, team-oriented work environment focused on collaboration and guest satisfaction.
Step into leadership responsibilities in the absence of the Executive Chef or Executive Sous Chef.