Banquet Culinary Specialist

BENCHMARK; Santa Cruz (CA); On-site; USD 30,000 - 33,000; Part time

Benefits offered by this job

401k with company match

Recognition programs

Job summary

Pyramid Global Hospitality, overseeing Benchmark Resorts & Hotels, seeks a Banquet Cook for Chaminade Resort & Spa in Santa Cruz, CA. This part-time position supports our culinary team in delivering high-quality banquet meals for events across the resort.

You will prepare ingredients, read recipes, maintain sanitation, and collaborate with leadership to create menus and standard portions while ensuring food safety and efficient service for day, night, and weekend events.

Qualifications

• 2-3 years previous culinary experience in a professional kitchen environment
• Active Food handler’s certification or the ability to obtain it
• Must be willing to work a variety of day/night and weekend shifts
• Requires strong organizational skills
• Must be able to work independently
• Able to be on your feet for long periods of time
• Able to lift at least 50 pounds
• An energetic personality

Responsibilities

• Develop knowledge in various cooking procedures and methods (grill, sauté, fry)
• Experience using knives and various kitchen equipment
• Read and recreate recipes
• Maintain consistent quality in all food preparation
• Minimize food waste through cross utilization
• Work with a world-class culinary team
• Prepare ingredients and set up workstations
• Keep a sanitized and orderly kitchen environment
• Store ingredients properly
• Contribute to the achievement of banquet and fine dining standards

Skills

Culinary experience

Food handler certification

Physical stamina

Shift flexibility

Job description

Pyramid Global Hospitality, overseeing Benchmark Resorts & Hotels, seeks a Banquet Cook for Chaminade Resort & Spa in Santa Cruz, CA. This part-time position supports our culinary team in delivering high-quality banquet meals for events across the resort.

You will prepare ingredients, read recipes, maintain sanitation, and collaborate with leadership to create menus and standard portions while ensuring food safety and efficient service for day, night, and weekend events.