Banquet Kitchen Lead for High-Volume Events

Chaminade Resort & Spa; Santa Cruz (CA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Career growth and professional develop

Employee benefits and hotel discounts

Job summary

Chaminade Resort & Spa in Santa Cruz, CA, seeks a Banquet Sous Chef to lead banquet culinary operations for weddings, conferences, and catered events. You will work with the Executive Chef and banquet leadership to maintain high-quality food, presentation, and sanitation standards.

The role requires hands-on culinary leadership, strong banquet production experience, and the ability to guide a team while ensuring consistent quality and timely service.

Qualifications

• Minimum of 3–5 years of professional culinary experience, preferably in a hotel, resort, convention, or high-volume banquet operation.
• Strong knowledge of banquet production, large-volume cooking, and event execution.
• Culinary degree or formal culinary training preferred.

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.

Skills

Banquet production

Leadership

Food safety HACCP

Staff supervision

Menu planning

Education

Culinary degree or formal culinary training preferred

Job description

Chaminade Resort & Spa in Santa Cruz, CA, seeks a Banquet Sous Chef to lead banquet culinary operations for weddings, conferences, and catered events. You will work with the Executive Chef and banquet leadership to maintain high-quality food, presentation, and sanitation standards.

The role requires hands-on culinary leadership, strong banquet production experience, and the ability to guide a team while ensuring consistent quality and timely service.