Banquet Sous Chef

Pyramid Global Hospitality; Riverside (CA); On-site; USD 70,304 - 75,000; Full time

Job summary

Pyramid Global Hospitality is seeking a Banquet Sous Chef at The Mission Inn Hotel & Spa in Riverside, California. In this role, you will assist in overseeing all culinary operations for events, ensuring the highest standards of food quality and guest satisfaction. The position requires strong leadership skills and a minimum of 3-5 years of culinary experience.

You will play a key role in the planning and execution of banquet services, supervising kitchen operations, and mentoring culinary team members. Compensation includes a salary range of $70,304 - $75,000.

Qualifications

• 3-5 years of culinary experience, including supervisory experience in banquets.
• Current California Food Handler Card required.
• Strong knowledge of large-scale food preparation.

Responsibilities

• Assist in planning and execution of banquet events.
• Supervise daily kitchen operations for banquet services.
• Lead and mentor kitchen team members.

Skills

Banquet production

Food preparation techniques

Menu planning

Leadership

Communication

Time-management

Education

Culinary degree or equivalent training

Tools

Commercial kitchen equipment

Job description

About Our Property

Welcome to The Mission Inn Hotel & Spa, a legendary property in the Pyramid Global Hospitality portfolio located in the heart of Riverside, California.
Featuring 238 guest rooms and over 160,000 sq ft of meeting and event space, this AAA Four-Diamond, National Historic Landmark spans an entire city block and offers a truly unique and dynamic environment for hospitality professionals.

Position Summary

The Banquet Sous Chef assists the Executive Chef and Banquet Chef in overseeing all culinary operations for banquet, catering, and special event functions at The Mission Inn Hotel & Spa. The position is responsible for ensuring the successful planning, preparation, execution, and presentation of food for weddings, conferences, holiday events, social gatherings, and corporate functions while maintaining the highest standards of food quality, sanitation, efficiency, and guest satisfaction. The Banquet Sous Chef provides hands-on leadership in a fast-paced, high-volume environment and serves as a key member of the culinary leadership team.

Essential Duties & Responsibilities

• Assist in the planning, preparation, and execution of banquet and catered events ranging from intimate gatherings to large-scale functions.
• Review Banquet Event Orders (BEOs), production schedules, and event timelines to ensure accurate execution of all menu requirements.
• Supervise daily banquet kitchen operations, including food preparation, production, plating, and presentation.
• Lead and direct culinary team members during banquet production and event service.
• Ensure all banquet menu items are prepared according to established recipes, quality standards, and presentation specifications.
• Coordinate food production to meet scheduled service times while maintaining consistency and efficiency.
• Maintain appropriate staffing levels and delegate assignments based on event volume and operational needs.
• Train, mentor, and develop cooks and culinary team members in food preparation techniques, safety procedures, and service standards.
• Monitor food quality, portion control, product rotation, and inventory to minimize waste and maximize profitability.
• Assist with ordering, receiving, storage, and inventory control of food products and kitchen supplies.
• Maintain compliance with all federal, state, and local food safety, sanitation, and health regulations.
• Ensure banquet kitchen facilities, equipment, and work areas remain clean, organized, and operational.
• Collaborate with the Catering, Sales, and Banquets teams to ensure seamless communication and exceptional guest experiences.
• Assist with menu development, seasonal offerings, recipe testing, and special event menus.
• Support restaurant outlets and other culinary operations as business demands require.
• Assume responsibility for banquet kitchen operations in the absence of the Executive Chef or Banquet Chef.
• Perform additional duties as assigned by culinary leadership.

Qualifications

• Minimum of 3-5 years of progressive culinary experience, including supervisory experience in banquets, catering, hotels, resorts, or high-volume food service operations.
• Previous luxury hotel or full-service banquet experience preferred.
• Culinary degree or equivalent professional training preferred.
• Current California Food Handler Card required; ServSafe Food Protection Manager Certification preferred.
• Strong knowledge of banquet production, large-scale food preparation, and event execution.
• Experience with menu planning, food costing, inventory management, and labor controls.
• Excellent leadership, communication, organization, and time-management skills.
• Ability to thrive under pressure while managing multiple events and changing priorities.
• Flexible schedule with availability to work mornings, evenings, weekends, holidays, and extended hours based on business needs.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Frequently lift, carry, push, and pull up to 50 pounds.
• Ability to bend, reach, stoop, climb, and perform repetitive motions.
• Safely operate commercial kitchen equipment and work in hot, fast-paced environments.

Work Environment

The Banquet Sous Chef works in a high-volume commercial kitchen supporting weddings, conferences, holiday celebrations, and special events at The Mission Inn Hotel & Spa. Success in this role requires exceptional organization, teamwork, adaptability, attention to detail, and a commitment to delivering memorable culinary experiences that reflect the hotel's luxury hospitality standards.

Compensation

Base salary range: $70,304 - $75,000.

EEO Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years and depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.