Banquet Chef

Overview Pyramid Global Hospitality is a company that values its employees and strives to create a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our People First culture emphasizes employee development, benefits, and meaningful relationships. We offer a range of employment benefits including comprehensive health insurance, retirement plans, paid time off, on-site wellness programs, local discounts, and employee rates on hotel stays. We are committed to ongoing training and development to help our people build the skills and knowledge they need to advance their careers. We operate in over 230 properties worldwide. About Our Property At the La Quinta Resort and Club we pride ourselves on being a top employer in the area. We provide full benefit plans, including 401k with company match and lucrative bonus programs. We are looking for talented people who have a genuine passion for service. Our core values involve personal development, people, and a desire for helping them succeed. We believe each team member plays a key part in delivering outstanding service and memorable guest experiences. We invite you to discover what a career with Pyramid Hotel Group at the La Quinta Resort and Club can mean for you. What You Will Have An Opportunity To Do We are seeking an experienced and passionate culinary leader to join our team as a Banquet Chef. This individual will lead banquet culinary operations and ensure the successful preparation, production, and presentation of food for meetings, weddings, conferences, social events, and other large-scale functions. The ideal candidate will have extensive experience in a high-volume professional kitchen, preferably within a hotel, resort, convention center, or large banquet operation. The candidate should be creative, organized, motivated, and capable of providing hands-on leadership in a fast-paced environment. Responsibilities include executing high-quality banquet menus, managing multiple events simultaneously, and maintaining consistency across events of varying sizes. The Banquet Chef will collaborate with the Executive Chef, Banquet Operations, Catering, Conference Services, and Stewarding teams to meet culinary requirements and guest expectations. The role oversees daily banquet food production, preparation, and presentation, including reviewing banquet event orders, coordinating production schedules, managing costs, maintaining inventory, and ensuring adherence to recipes, standards, and timelines. A safe, sanitary, and organized work environment compliant with health and safety regulations is required. The Banquet Chef will recruit, train, coach, and develop culinary team members while promoting teamwork, accountability, and professional growth. The successful candidate will respond professionally to guests and team members and will strive to create memorable culinary experiences. The role also involves teaching the culinary arts and supporting team development. If you are passionate about banquet culinary operations and want to join a team where you can develop your skills and contribute to a rewarding hospitality career, we want to hear from you. Your Role As the Banquet Chef, you will provide hands-on leadership for the banquet culinary operation and ensure the successful preparation, production, and presentation of food for meetings, weddings, conferences, social gatherings, and other hotel events. Attract, retain, train, and motivate high-performing culinary talent. Lead the daily preparation and execution of banquet food production in accordance with Banquet Event Orders, recipes, presentation standards, and event timelines. Review Banquet Event Orders and function sheets to confirm menus, guest counts, dietary requirements, service times, room locations, and special requests. Communicate event details, production assignments, and priorities to the culinary team through daily pre-shift meetings. Coordinate with the Executive Chef, Catering, Conference Services, Banquets, Purchasing, and Stewarding teams to ensure seamless event execution. Assist with daily food ordering using par levels, anticipated banquet business, event guarantees, and operational needs. Maintain inventory levels while minimizing waste and food costs. Oversee the preparation of banquet prep sheets, production schedules, pull sheets, and event timelines, ensuring accuracy and consistent use. Assign culinary team members to appropriate stations based on business volume and event requirements. Inspect banquet food prior to service to ensure quality, taste, temperature, portioning, presentation, and consistency. Manage multiple events simultaneously while maintaining quality and meeting deadlines. Provide hands-on support and perform culinary or stewarding duties when necessary. Conduct daily walkthroughs of banquet kitchens, storage areas, and preparation spaces; address cleanliness, organization, equipment, maintenance, and safety concerns. Coach the culinary team on sanitation practices, safety procedures, allergen awareness, and allergen cross-contact prevention. Ensure compliance with health codes, food-safety standards, sanitation requirements, and company policies. Assist with menu creation, testing, costing, and implementation of banquet menus and seasonal offerings. Monitor food and labor costs, analyze results, manage expenses, and support budget objectives. Assist with scheduling culinary team members according to event volume and production needs. Attend relevant meetings and represent the banquet culinary team professionally. Coach, train, and develop team members in preparation techniques, presentation standards, sanitation practices, and event execution. Lead by example in professionalism, teamwork, accountability, and culinary excellence. Will assume additional leadership responsibilities in the absence of the Executive Chef or Executive Sous Chef as assigned. Qualifications The ideal Banquet Chef candidate will have the following qualifications: Culinary degree, certificate, or equivalent training is preferred. Minimum of three years of progressive culinary experience in a high-volume professional kitchen is required. Previous banquet culinary experience in a hotel, resort, convention center, catering operation, or large-event venue is strongly preferred. Previous supervisory or culinary leadership experience is preferred. Experience executing food production for high-volume meetings, weddings, conferences, buffets, plated dinners, and special events. Knowledge of basic and advanced cooking methods and kitchen equipment. Ability to read and execute Banquet Event Orders, recipes, and production sheets. Strong knowledge of cooking temperatures, cooling procedures, storage, sanitation, and safe food-handling practices. Working knowledge of food allergens, dietary restrictions, and allergen prevention. Knowledge of applicable health codes, food-safety standards, and audit requirements. Current food-handler or food-protection manager certification as required by local regulations. Ability to develop and execute consistent recipes, portion standards, and banquet presentations. Basic knowledge of menu costing, inventory management, food-cost controls, labor management, and waste reduction. Strong leadership, communication, organization, time-management, and problem-solving skills. Ability to remain composed and solutions-focused during high-volume events and changing conditions. Ability to work independently and collaborate with culinary, banquet, catering, stewarding, and hotel leadership teams. Ability to prioritize multiple events and deadlines simultaneously. Must provide and maintain the culinary tools required to perform the position, including appropriate cutting tools and a calibrated food-grade thermometer when required by policy. Ability to stand and walk for extended periods and lift up to 50 pounds. Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on banquet and business demands. Must meet all legal and company requirements for the position. A genuine passion for culinary excellence, team development, guest satisfaction, and exceeding expectations. Compensation $90,000 – $95,000 Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Note: Actual compensation packages are based on factors such as skill set, experience, certifications, and location, and may differ by location. #J-18808-Ljbffr Pyramid Global Hospitality