Lead Banquet Chef for High-Volume Luxury Events

CoralTree Hospitality; San Diego (CA); On-site; USD 100,000 - 105,000; Full time

Job summary

Responsibilities include mentoring the culinary team, menu development, cost control, and ensuring health and safety compliance in a fast-paced environment tied to events across the resort.

Qualifications

• 5-7 years progressive culinary experience with 3+ years in banquet/high-volume leadership.
• Experience in hotels, resorts, or large event venues preferred.
• Strong knowledge of large-scale food production, plating logistics, and buffet execution.
• Food Handler Certification required; ServSafe Manager Certification preferred.

Responsibilities

• Lead all banquet food production, ensuring consistency, quality, and presentation standards across all events.
• Execute large-scale events ranging from intimate VIP dinners to high-volume plated and buffet functions.
• Responsible for banquet menu development, seasonal offerings, and special event menus.
• Ensure recipes, specs, and plating standards are documented and followed.
• Maintain exceptional food quality while meeting tight event timelines.

Skills

Banquet leadership

Team development

Food cost control

High-volume production

Culinary leadership

Education

Culinary degree (preferred)

Job description

Responsibilities include mentoring the culinary team, menu development, cost control, and ensuring health and safety compliance in a fast-paced environment tied to events across the resort.