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

Evans Hotels Llc; San Diego (CA); Sur place; USD 98 000 - 104 000; Plein temps

Avantages offerts par ce poste

Discounted hotel rooms for you, family

Free employee parking

Free meals & refreshments

Career advancement opportunities

Health (including SIMNSA), Dental, Vis

401k with match, life insurance, sick,

Résumé du poste

The Lodge at Torrey Pines, part of Evans Hotels LLC, seeks a Banquet Chef to lead all banquet culinary operations. You will drive menu development, cost control, and team performance for high-profile events at a premier California resort.

Lead a skilled culinary team, collaborate with executives, and ensure exceptional guest experiences while maintaining food safety, quality, and service standards across events and banquets.

Qualifications

• 2–4 years of progressive culinary leadership experience, preferably in high-volume banquet or resort settings.
• Experience running shifts, scheduling, and performance management.
• Ability to obtain San Diego County Food Handler certification.
• Availability to work weekends and holidays.
• Proficient with Microsoft Office.

Responsabilités

• Lead and manage all aspects of Banquet Culinary operation in collaboration with the Executive Banquet Chef and F&B leadership.
• Collaborate on development, costing, and implementation of new banquet menus.
• Attend F&B department meetings, including BEO meetings, to review upcoming business and event needs.
• Support Banquet, Catering, and Convention Services in event planning and execution.
• Oversee banquet kitchen operations and Cafeteria production, including prep, production, and sanitation.
• Supervise Banquet Cooks and culinary staff; recruit, train, and mentor team members.
• Develop SOPs to ensure operational consistency, quality, and accountability; manage food cost, labor, procurement, and inventory.
• Ensure HACCP and food safety compliance with Evans Hotels standards.

Connaissances

Culinary leadership

Banquet operation

Team supervision

Shift scheduling

Guest service

Microsoft Office

Outils

Microsoft Office

Description du poste

LOCATIONThe Lodge at Torrey PinesStep into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.SUMMARYThe Banquet Chef (\"Chef de Banquetes\") is responsible for the planning, production, and execution of all aspects of the culinary operation. They ensure the highest standards of food quality, safety, and presentation while overseeing the associates producing Banquet event food. In addition to direct responsibility for the Banquet Operation, they support the broader culinary operation for the resort, through strong leadership, organizational expertise, and a commitment to innovation, quality, and guest satisfaction.PAY & PERKSCompensation: $98,000 - $104,000 DOE**Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.Discounted Hotel Rooms for you, family and friends.Free Employee Parking and/or discounted MTS Pronto card.Free Meals & Refreshments during working shifts.Career advancement opportunities!Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.Discounts on cell phone bills, shoes, gym memberships, and more!ESSENTIAL DUTIESLead 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 the development, costing, and implementation of new banquet menus.Attend Food & Beverage Department meetings, including BEO meetings, to review upcoming business, operational requirements, and event needs.Support Banquet, Catering, and Convention Services teams in event planning and execution, including tastings, custom menus, and special events.Collaborate closely with Banquet Management before and during events to review BEO requirements, align on event timing and service expectations, coordinate culinary execution, and respond to changes in real time to ensure a seamless guest experience.Oversee all aspects of banquet kitchen operations and Cafeteria production, including review of BEOs, food ordering, prep lists, production, preparation, plating, sanitation, inventory, and daily Cafeteria meal execution.Attend and deliver pre-shift and stand-up meetings in the kitchen to communicate priorities, event requirements, changes, and performance expectations to the culinary team.Directly supervise Banquet Cooks and other culinary associates involved in banquet and Cafeteria production and execution.Recruit, train, coach, and mentor team members, ensuring a high-performing, service-oriented culture.Address performance issues promptly and constructively in accordance with HR and company policies.Promote teamwork and employee engagement, ensuring alignment with company values and performance expectations.Develop and implement SOPs to ensure operational consistency, quality, and accountability across the Banquet Culinary operation.Manage food cost, labor, purchasing, production levels, inventory, scheduling, and resource utilization to meet financial goals without compromising food quality or the guest experience.Collaborate with Stewarding and Purchasing to ensure appropriate equipment, supplies, products, sanitation support, and operational readiness for banquet events and culinary operations.Ensure compliance with all food safety, sanitation, and HACCP standards, including the requirements of Evans Hotels, third-party auditors, EcoSure, and the County of San Diego, while maintaining accurate logs and records.Perform additional duties and responsibilities as directed by the leadership team.QUALIFICATIONSAt least 2–4 years of progressive culinary leadership experience, preferably in high-volume banquet, upscale hotel, or resort environments.A combination of experience, education, and/or training may be substituted for either requirementPrevious similar position in a hotel, or similar business entity preferred.Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.Availability to work on weekends and holidays is required.Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs.The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.