Banquet Chef

Why work for The Sheraton San Diego Resort? If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Resort is a fit for you! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay, and our associates love to work! Sheraton San Diego Resort is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a complete benefits package; medical, dental, vision, and life insurance, paid time off, retirement plan, employee discounts, employee assistance program, and complimentary meals are provided. Summary of Job Description The Banquet Chef is responsible for leading and executing all banquet culinary operations at Sheraton San Diego Resort while supporting the Garde Manager Chef & Garde Manger team members, Hot Line, and Executive Pastry Chef & production teams. This role ensures exceptional culinary execution across weddings, conferences, galas, corporate events, VIP functions, and resort activations while maintaining Marriott brand standards, operational excellence, food safety compliance, and elevated guest satisfaction. The Banquet Chef serves as a hands‑on culinary leader who balances production planning, team development, creativity, labor management, and flawless execution in a high‑volume luxury resort environment. The salary range for this position is: $80,000 to $85,000 annually. Education/Experience 2+ years of progressive culinary leadership experience in hotels, resorts, banquets, or high‑volume operations. High School Diploma or equivalent education required. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, and weekends depending on hotel events and functions. Job Requirements Understand the mission, vision, and goals of the hotel. Previous experience managing multiple culinary disciplines including banquets, garde manger, hot production, and pastry. Strong knowledge of luxury hospitality standards and large‑event execution. Proven leadership and team development skills. Must have ServSafe Certification or be able to obtain it within 30 days of hire date. Must have the ability to stand for long periods of time. Must have the ability to push, pull, bend, squat and lift up to 50 lbs on a regular basis. Job Responsibilities Culinary & Event Execution Direct and oversee daily banquet culinary production across cold preparation (Garde Manger), hot banquet execution, and pastry operations. Lead execution of banquet events ranging from intimate VIP experiences to large‑scale conferences and social functions. Ensure food quality, consistency, presentation, temperature control, and timing standards are maintained. Coordinate event transitions and communicate effectively with Banquet Operations, Stewarding, and Front‑of‑House leadership. Conduct pre‑event culinary meetings and production reviews. Garde Manger Leadership in Partnership with Garde Manager Chef Oversee preparation and presentation of composed salads, displays, charcuterie, seafood presentations, canapés, breakfast offerings, and cold banquet production. Develop seasonal banquet enhancements and elevated buffet presentations. Manage production and execution of all hot banquet menus including plated dinners, buffets, action stations, and specialty culinary events. Drive consistency in recipe adherence, cooking techniques, and presentation standards. Optimize production flow for high‑volume service periods. Pastry & Bakery Oversight in Partnership with Executive Pastry Chef Partner with pastry team to deliver elevated desserts, breakfast pastries, amenity programs, and banquet dessert experiences. Support seasonal dessert innovation and special event customization. Manage banquet food cost, labor cost, and productivity goals. Forecast production volumes and maintain inventory controls. Minimize waste and maximize product utilization. Food Safety & Brand Standards Maintain strict compliance with Marriott and local health department standards. Ensure sanitation, HACCP practices, temperature logs, and safe food handling procedures are followed. Maintain readiness for internal audits and quality assurance reviews. Follow all safety and security procedures. Leadership & Team Development Lead, coach, schedule, and develop culinary supervisors, cooks, pastry associates, and utility staff. Build accountability through daily lineups, training, and performance feedback. Foster a culture of collaboration, engagement, and operational excellence. Support recruitment, onboarding, and succession planning initiatives. Adhere to attendance and reliability standards. Carry out supervisory responsibilities in accordance with hotel policies and applicable laws. Follow all additional duties as assigned by management. All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: View email address on click.appcast.io . Sheraton San Diego Resort is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr