Banquets Sous Chef

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $85,000.00 - $90,000.00

Work Schedule

Rotating Shifts

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible scheduling

Job Description

Pacific Hospitality Group is a family-focused company offering a unique value proposition to both investors and team members through its owner/operator approach. Dedicated to long-term ownership and sustainable growth, the company emphasizes enriching people’s lives by creating memorable experiences, engaging with local communities, and upholding strong ethical principles anchored in faith and respect. With a reputation for principled entrepreneurship, integrity, and customer focus, Pacific Hospitality Group aims to foster an enriching work environment that promotes the personal and professional growth of its team members while delivering outstanding service to guests.

This opportunity is for a Banquet Culinary Manager, a pivotal leadership role within the banquet kitchen operations. The successful candidate will be responsible for managing culinary teams to ensure the consistent, highest quality of food service and guest satisfaction. They will oversee daily execution, planning, production, and control of culinary activities in the banquet kitchen, balancing operational excellence with financial performance. This role requires a hands-on leader who can guide subordinate managers and team members in adhering to company policies, health regulations, and service standards. The position offers a competitive salary range of $85,000 to $90,000 and is ideal for experienced culinary professionals seeking to advance their careers by contributing to a respected and values-driven hospitality group.

Key aspects of the role include supervising all banquet kitchen staff, optimizing staffing schedules, maintaining compliance with food safety and sanitation standards, and ensuring operational profitability. The Banquet Culinary Manager must demonstrate expertise in culinary techniques—from knife skills to complex cooking methods—and possess strong leadership, budgeting, and problem-solving skills. This position also involves direct interaction with guests to ensure seamless service and promptly address any concerns, reinforcing the company’s commitment to exceptional guest experiences. The successful applicant will also take part in policy development, inventory management, quality assurance, and training initiatives designed to uphold and exceed the company’s high culinary standards.

Overall, this role plays an essential part in supporting Pacific Hospitality Group’s mission to grow sustainably while honoring integrity, respect, and fulfillment in every aspect of its operations. It represents a fantastic opportunity for culinary professionals dedicated to excellence, growth, and making a positive impact within a community-oriented hospitality environment.

Job Requirements

Completion of an approved culinary program or apprenticeship
Four years prior culinary supervisory or management experience in hotels
Ability to lead and mentor staff and maintain high guest satisfaction
Knowledge of culinary operations and management including marketing, security, personnel, budgeting, and safety
Effective communication and interpersonal skills
Ability to solve problems calmly and effectively
Experience with Microsoft Office and hospitality systems
Valid food handlers card or ability to obtain one within 30 days
Availability to work varying schedules including holidays and weekends
Maintain a clean and professional appearance

Job Qualifications

Completion of an approved culinary program or apprenticeship
Associates degree in culinary arts preferred
Four years prior culinary supervisory or management experience in hotels
Strong knowledge of banquet kitchen operations and culinary basics including knife skills, stocks, soups, sauces, butcher methods, garde manger, and various cooking methods
Ability to lead and train staff to meet guest expectations
Knowledge of culinary operations including marketing, security, personnel management, business planning and budget forecasting
Required training completion
Ability to monitor labor and meet labor cost objectives
Effective oral and written communication skills
Ability to use Microsoft Word, Excel, Outlook and hospitality systems such as Micros
Strong problem-solving skills and attention to detail
Food handlers card or willingness to obtain within 30 days
Ability to work varying schedules including holidays and weekends
Clean appearance and professional demeanor

Job Duties

Manage subordinate supervisors and direct report team members responsible for food preparation in banquet kitchen
Monitor day-to-day food preparation operations to ensure standards of product presentation and service exceed guest expectations
Achieve budgeted revenues, control expenses and maximize profitability
Ensure guests receive outstanding, consistent, exceptional service by circulating through service areas
Maintain cleanliness and proper setup of food preparation areas, manage inventory and equipment, and ensure compliance with food and beverage regulations
Monitor SOPs to maintain consistent exceptional service and participate in management meetings
Follow food handling, sanitation and health department guidelines, maintain safety compliance and proper use of PPE
Report to work as scheduled and maintain punctuality