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 CHEFDepartment: Culinary
Reports To: Director of Culinary & F&B Operations/Executive Sous Chef
Salary: $80,000 - $85,000 annually
Employment Type: Full-Time
Exempt Status: Exempt
POSITION SUMMARYThe Banquet Sous Chef is responsible for assisting in the leadership and execution of all banquet culinary operations, ensuring consistently high-quality food, presentation, service, and sanitation standards. This position works closely with the Executive Chef, banquet leadership, and culinary team to execute weddings, conferences, meetings, social events, and other catered functions.
The ideal candidate is a hands-on culinary leader who thrives in a fast-paced environment, has strong banquet production experience, and can effectively lead a team while maintaining exceptional quality and consistency.
ESSENTIAL DUTIES & RESPONSIBILITIES- Assist the Executive Chef and Executive Sous Chef in overseeing daily banquet kitchen operations.
- Lead, supervise, and train banquet culinary staff, including cooks, prep cooks, and stewards as assigned.
- Execute banquet menus according to established recipes, specifications, and presentation standards.
- Review banquet event orders (BEOs) and coordinate production timelines, quantities, special requests, and dietary accommodations.
- Ensure all food is prepared, portioned, presented, and served according to property standards.
- Coordinate banquet food production with the Banquet Chef, Executive Chef, Banquet Manager, and Front-of-House team.
- Maintain appropriate food quality, temperature, timing, and presentation throughout service.
- Assist with menu planning, recipe development, and seasonal offerings.
- Monitor food inventory and assist with ordering, receiving, storage, and product rotation.
- Control food costs through proper portioning, production planning, inventory management, and waste reduction.
- Ensure proper sanitation, cleanliness, organization, and food safety practices are maintained throughout the kitchen.
- Ensure compliance with local health department regulations and company food safety standards.
- Assist with scheduling, labor management, and staffing needs for banquet events.
- Conduct pre-shift meetings and communicate event details, expectations, and production priorities to the culinary team.
- Inspect kitchen equipment and report maintenance or repair needs promptly.
- Maintain a clean, organized, and safe working environment.
- Assist with special culinary events, VIP functions, weddings, and high-profile programs.
- Step into other culinary areas as needed to support overall hotel and resort operations.
- Perform additional duties and responsibilities as assigned by management.
LEADERSHIP RESPONSIBILITIES- Provide clear direction and leadership to banquet culinary team members.
- Foster a positive, professional, and team-oriented work environment.
- Coach and develop culinary employees to improve performance and culinary skills.
- Hold team members accountable for quality, productivity, attendance, sanitation, and adherence to hotel standards.
- Lead by example through professionalism, teamwork, and a strong work ethic.
QUALIFICATIONS- Minimum of 3-5 years of professional culinary experience, preferably in a hotel, resort, convention, or high-volume banquet operation.
- Previous supervisory or Sous Chef experience strongly preferred.
- Strong knowledge of banquet production, large-volume cooking, and event execution.
- Culinary degree or formal culinary training preferred.
- Strong knowledge of food safety, sanitation, and HACCP principles.
- Ability to read and execute banquet event orders and standardized recipes.
- Excellent organizational, communication, and leadership skills.
- Ability to prioritize and manage multiple events and deadlines in a fast-paced environment.
- Strong attention to detail and commitment to quality.
- Ability to work flexible schedules, including weekends, evenings, holidays, and extended hours based on business needs.
PHYSICAL REQUIREMENTS- Ability to stand and walk for extended periods.
- Ability to lift, carry, push, and pull up to 50 pounds.
- Ability to work in a hot, humid, and fast-paced kitchen environment.
- Ability to bend, stoop, reach, and safely operate commercial kitchen equipment.
- Ability to remain on feet for extended periods during banquet production and service.
WHAT WE OFFER- Competitive annual salary of $80,000 - $85,000
- Full-time employment
- Career growth and professional development opportunities
- Employee benefits and hotel discounts
- Opportunity to work in a dynamic resort and banquet environment
- Collaborative culinary leadership team
Chaminade Resort & Spa is committed to creating an inclusive and welcoming workplace where our associates can grow, contribute, and provide exceptional experiences for our guests.What are we looking for?Compensation:$80000
$85000
