Banquet Chef

Banquet Chef – La Bahia Hotel & Spa Location: Santa Cruz, California Responsibilities Design innovative seasonal menus that showcase local Santa Cruz County ingredients and California coastal cuisine Collaborate with the Executive Chef to develop signature banquet offerings that reflect the hotel's luxury brand standards Create customized menus for special dietary requirements including vegan, gluten-free, and allergen-sensitive options Conduct menu tastings with clients and event coordinators to ensure satisfaction Oversee all aspects of banquet food preparation for events ranging from intimate gatherings of 20 to large-scale functions of 500+ guests Coordinate with the pastry team for dessert and bread service integration Manage food cost control, portion consistency, and waste reduction initiatives Ensure all food safety protocols (HACCP, ServSafe) are strictly followed Maintain pristine kitchen organization and sanitation standards Lead and mentor a team of 8-12 banquet cooks and prep staff Conduct regular training sessions on technique, presentation, and safety procedures Schedule and coordinate banquet kitchen staff for optimal event coverage Foster a collaborative environment that promotes professional growth and culinary creativity Execute flawless food service for simultaneous multiple events Coordinate timing with front-of-house management and event coordinators Maintain quality and presentation standards during high-volume service periods Adapt quickly to last-minute changes in guest counts or menu modifications Participate in post-event evaluations and continuous improvement initiatives Work closely with service staff to ensure seamless guest experiences Stay current with culinary trends and incorporate them into the kitchen’s offerings Assist in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary Monitor staff punctuality, uniforms, and hygiene compliance To carry out any other reasonable duties and responsibilities as assigned Qualifications Minimum of 5 years of Banquet or high-volume kitchen experience in a luxury hotel and/or resort or fine dining environment Culinary degree from an accredited institution or equivalent professional experience preferred Proven track record managing large-scale events (200+ guests) in upscale environments Proven experience in managing kitchen staff and operations Knowledge of dietary restrictions, allergen protocols, and nutritional guidelines Proficiency with kitchen management software and inventory systems Demonstrated ability to lead and inspire kitchen teams under pressure Knowledge of local and national culinary trends Strong organizational, problem-solving, and analytical skills Excellent communication and interpersonal skills Ability to work under pressure and adapt to changing priorities Bilingual skills a plus Physical Demands Ability to lift up to 50 lbs. Fast-paced kitchen environment with varying temperatures and noise levels Prolonged periods of standing and walking Full-time position with flexible scheduling including evenings, weekends, and holidays We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law. #J-18808-Ljbffr