Banquet Sous Chef, Chaminade Resort & Spa

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

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands‑on approach focused on exceptional service, operational excellence, and long‑term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

Discover the charm of Chaminade Resort & Spa in Santa Cruz, CA, where our team, managed by Pyramid Global, blends seamlessly into the scenic landscape. With 156 cozy guest rooms and 12,000 sq ft of meeting space spread across 12 unique venues, our resort is not just a workplace—it—s a haven where nature meets hospitality. Beyond the stunning views, Chaminade Resort & Spa is where our culture fosters growth and opportunities. As part of the Pyramid Global family, you'll enjoy perks like a 401k with a company match and recognition programs tailored to celebrate your dedication. Join us in the heart of Santa Cruz at Chaminade Resort & Spa, where your career isn't just a job—it—is an integral part of a workplace that nurtures personal and professional growth. Your journey to a fulfilling career amidst California’s beauty starts here. Welcome to a workplace that feels as good as it looks!

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 Summary

The 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.

What are we looking for?

Compensation

$80000

$85000

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 & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.