Banquets Culinary - Cook I, (FT)

Huntington Beach, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Exact $27.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Training and development programs

Paid holidays

Job Description

Surf City U.S.A.'s hotel and spa, Paséa Hotel & Spa, is a premier modern oasis offering a clean coastal style that attracts visitors from around the world. Situated just steps from the Pacific Ocean and adjacent to the stylish shops of Pacific City, this hotel is a favorite destination in Orange County, close to the famous Huntington Beach pier. The hotel boasts 250 luxury guest rooms featuring breathtaking ocean views, a Balinese-inspired spa, a boutique café, multiple pools including a hot tub, a recently renovated full-service restaurant, and a rooftop lounge with stunning ocean vistas. Together, these amenities create a unique and luxurious experience for guests who seek both relaxation and memorable engagements during their stay.

The property is part of the Pacific Hospitality Group, a family-oriented company focused on long-term business growth and value creation through an owner/operator approach. This company is dedicated to enriching lives by offering enjoyable experiences while giving back to the community and upholding strong ethical and spiritual values like integrity, respect, humility, and customer focus. Their commitment to sustainable growth and principled entrepreneurship fosters an engaging environment for employees who are eager to advance their careers.

The Banquets Cook 1 role is integral to delivering outstanding culinary experiences across all banquet and catering events at Paséa Hotel & Spa. This position requires someone who can prepare and cook a wide variety of dishes consistently and with attention to detail, ensuring every dish served meets high standards of quality, presentation, and timing requirements. The ideal candidate thrives in a fast-paced, team-driven environment, where collaboration and organization are essential to meet guest expectations. This role offers a dynamic work setting where culinary skills are honed, and professional growth is encouraged. Through preparing, presenting, and coordinating food service for Banquet Events, In Room Dining, and team member cafeterias, this position plays a key role in the hotel’s overall guest experience.

Duties include managing daily prep, coordinating kitchen setups, supervising food portioning, and ensuring strict compliance with health, safety, and sanitation protocols. The Banquets Cook 1 also maintains strong communication with stewarding and banquet teams to uphold cleanliness and readiness for service while minimizing waste and controlling food costs. Candidates with strong cooking and knife skills, a thorough understanding of banquet service timing, and the ability to maintain calm under pressure will excel in this role. Prior experience in banquet or fine dining kitchens is a plus, along with culinary training and relevant food safety certifications. Together, the hotel's luxurious setting and the supportive, team-oriented culture at Pacific Hospitality Group make this an ideal opportunity for culinary professionals dedicated to quality and hospitality excellence.

Job Requirements

High school diploma or equivalent
Prior experience in a banquet or catering kitchen preferred
Strong culinary skills and knowledge of cooking methods
Ability to work flexible hours including evenings, weekends, and holidays
Food handler certification or ServSafe certification within the first 30 days of employment
Ability to stand for extended periods and perform physical tasks required by the role
Must comply with all health and safety regulations
Must be a team player with strong communication skills

Job Qualifications

Strong cooking and knife skills with the ability to execute multiple styles of cuisine
Understanding of banquet service timing and coordination between front and back of house
Ability to multitask, follow direction, and stay calm under pressure
Excellent teamwork, communication, and organization skills
Commitment to quality, safety, and hospitality standards
Two years of prior experience in a high-volume banquet or fine dining kitchen preferred
Culinary degree or formal training preferred
Active or obtainable food handler or ServSafe certification within 30 days of employment preferred

Job Duties

Prepares, cooks, and presents items for banquet events, in room dining and team member cafeteria menus with consistency, quality, and timeliness
Assists with organizing daily prep, coordinating line setup, and guiding cooks to ensure efficient workflow and high production standards
Oversees proper food portioning, plating, and temperature control to ensure dishes meet established presentation and quality standards
Executes a variety of cooking methods - baking, roasting, grilling, broiling, and steaming - according to recipes, adjusting seasoning as needed
Reads banquet event orders to estimate food requirements, requisitions supplies, and ensures proper storage, labeling, and rotation of all food items
Operates and maintains kitchen equipment safely while monitoring cooking temperatures and following all sanitation, health, and safety protocols
Collaborates with stewarding and banquet teams to maintain organization, cleanliness, and readiness for service
Minimizes food waste and upholds cost control through proper storage, preparation, and utilization of ingredients
Ensures compliance with local health regulations, hotel standards, and all PPE and safety policies