Banquet Sous Chef - Lead High-Volume Event Kitchen

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

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.