Banquet Sous Chef

BENCHMARK; Santa Cruz (CA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Hotel discounts

Career growth

Employee benefits

Job summary

Chaminade Resort & Spa in California is seeking a Banquet Sous Chef to lead and execute high-profile banquet culinary operations, weddings, conferences and other events. You will work closely with the Executive Chef and banquet leadership to ensure top-quality food, presentation, and service.

The ideal candidate has hands-on leadership, banquet production experience, and the ability to supervise a team in a fast-paced setting while maintaining sanitation and cost controls.

Qualifications

• Minimum 3–5 years of professional culinary experience in hotel, resort, convention or high-volume banquet operation.
• 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.

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

Large-volume cooking

Event execution

Leadership

Food safety HACCP

Education

Culinary degree or formal culinary training

Job description

# BANQUET SOUS CHEF**Department:** 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.**