Banquet Sous Chef, Chaminade Resort & Spa

BENCHMARK; Live Oak (CA); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Paid Time Off

401(k) with Company Match

Associate Hotel Discounts

Career Growth Opportunities

Training & Development Programs

Employee Recognition Programs

Job summary

Chaminade Resort & Spa in Santa Cruz, CA seeks a Banquet Sous Chef to lead daily banquet culinary operations, supervise kitchen staff, and ensure high-quality event food for weddings, conferences, and meetings.

You will execute BEOs, manage costs, and maintain food safety standards, while collaborating with leadership to deliver memorable experiences for guests.

Qualifications

• Minimum 3 years of culinary leadership experience in banquets, hotels, resorts, or high-volume catering.
• Previous supervisory or Sous Chef experience preferred.
• Strong knowledge of banquet production and large-volume food preparation.
• Experience executing multiple events simultaneously.
• Strong organizational and time-management skills.
• Excellent communication and leadership abilities.

Responsibilities

• Lead daily banquet culinary operations and supervise banquet kitchen staff.
• Prepare, cook, and present high-quality food for weddings, conferences, meetings, and events.
• Execute banquet event orders accurately while meeting production timelines.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Coordinate production schedules with the Banquet Manager and culinary leadership.
• Assist with menu execution, recipe development, and seasonal banquet offerings.
• Foster a positive, team-oriented work environment and provide coaching.

Skills

Culinary leadership

Banquet production

Staff supervision

Food quality

Communication

Time management

Cost control

Safety compliance

Education

Culinary degree

Tools

ServSafe

HACCP standards

Job description

Banquet Sous Chef – Chaminade Resort & Spa

The Banquet Sous Chef will assist the Executive Chef/F&B Director in the planning, preparation, and execution of all banquet and catered events at Chaminade Resort & Spa, SantaCruz, CA. This role provides hands‑on leadership in banquet food production while ensuring the highest standards of food quality, presentation, sanitation, and operational efficiency.

Position Overview

The Banquet Sous Chef is responsible for assisting the Executive Chef/F&B Director in the planning, preparation, and execution of all banquet and catered events. This position provides hands‑on leadership in banquet food production while ensuring the highest standards of food quality, presentation, sanitation, and operational efficiency.

Essential Job Functions

• Lead daily banquet culinary operations and supervise banquet kitchen staff.
• Prepare, cook, and present high‑quality food for weddings, conferences, meetings, holiday events, and special functions.
• Execute banquet event orders (BEOs) accurately while meeting production timelines.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Coordinate production schedules with the Banquet Manager, Executive Chef, and culinary leadership.
• Assist with menu execution, recipe development, and seasonal banquet offerings.
• Supervise banquet culinary associates, providing coaching, training, and performance feedback.
• Ensure proper staffing levels for scheduled events.
• Monitor food costs, waste, inventory, and labor efficiency.
• Maintain proper food storage, labeling, rotation, and HACCP standards.
• Ensure compliance with all local health department regulations and food safety practices.
• Assist in ordering, receiving, and inventory management.
• Inspect all banquet food prior to service to ensure quality standards are met.
• Maintain a clean, organized, and safe kitchen environment.
• Assist with execution of off‑site catering and resort special events as needed.
• Foster a positive, team‑oriented work environment focused on collaboration and guest satisfaction.
• Step into leadership responsibilities in the absence of the Executive Chef or Executive Sous Chef.

Minimum Qualifications

• Minimum 3 years of culinary leadership experience in banquets, hotels, resorts, or high-volume catering.
• Previous supervisory or Sous Chef experience preferred.
• Strong knowledge of banquet production and large‑volume food preparation.
• Experience executing multiple events simultaneously.
• Strong organizational and time‑management skills.
• Excellent communication and leadership abilities.
• Ability to work under pressure while maintaining exceptional quality.
• Knowledge of food cost controls and inventory management.
• Understanding of California food safety regulations.
• ServSafe Food Protection Certification (or ability to obtain).
• Culinary degree preferred but not required with equivalent experience.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift up to 50 pounds.
• Work safely around hot equipment, open flames, knives, and commercial kitchen equipment.
• Ability to bend, reach, twist, kneel, and work in refrigerated and high‑temperature environments.
• Flexible schedule including early mornings, evenings, weekends, holidays, and special events.

What We Offer

• Competitive compensation: $80,000 – $85,000.
• Medical, Dental & Vision Insurance.
• Paid Time Off.
• 401(k) with Company Match.
• Associate Hotel Discounts.
• Career Growth Opportunities.
• Training & Development Programs.
• Employee Recognition Programs.
• Supportive, team‑focused culture.

Why Join Chaminade Resort & Spa?

At Chaminade, every event tells a story—from dream weddings and milestone celebrations to executive retreats and community gatherings. As Banquet Sous Chef, you will help create memorable culinary experiences while mentoring a talented team in one of California’s premier destination resorts.

EEO Statement

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.