About our property:
Discover the charm of Chaminade Resort & Spa in Santa Cruz, CA, where our team, managed by Pyramid Global, blends seamlessly into the scenic landscape. With 156 cozy guest rooms and 12,000 sq ft of meeting space spread across 12 unique venues, our resort is not just a workplace-it's a haven where nature meets hospitality. Beyond the stunning views, Chaminade Resort & Spa is where our culture fosters growth and opportunities. As part of the Pyramid Global family, you'll enjoy perks like a 401k with a company match and recognition programs tailored to celebrate your dedication. Join us in the heart of Santa Cruz at Chaminade Resort & Spa, where your career isn't just a job-it's an integral part of a workplace that nurtures personal and professional growth. Your journey to a fulfilling career amidst California's beauty starts here. Welcome to a workplace that feels as good as it looks! #PGH-CHA
What you will have an opportunity to do:
Banquet Sous ChefChaminade Resort & SpaSanta Cruz, CAAbout UsNestled 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.
Position OverviewThe 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.
Essential Job Functions- 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.
Qualifications- 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.
Physical Requirements- Ability to stand and walk for extended periods.
- Frequently lift up to 50 pounds.
- Work safely around hot equipment, open flames, knives, and commercial kitchen equipment.
- Ability to bend, reach, twist, kneel, and work in refrigerated and high-temperature environments.
- Flexible schedule including early mornings, evenings, weekends, holidays, and special events.
What We Offer- Competitive compensation
- Medical, Dental & Vision Insurance
- Paid Time Off
- 401(k) with Company Match
- Associate Hotel Discounts
- Career Growth Opportunities
- Training & Development Programs
- Employee Recognition Programs
- Supportive, team-focused culture
Why Join Chaminade Resort & Spa?At Chaminade, every event tells a story-from dream weddings and milestone celebrations to executive retreats and community gatherings. As Banquet Sous Chef, you'll help create memorable culinary experiences while mentoring a talented team in one of California's premier destination resorts. If you are passionate about hospitality, leadership, and culinary excellence, we invite you to become part of our team and
Be the Difference.
What are we looking for?Compensation:$80000.
$85000.
