Banquets Sous Chef

Napa, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $85,000.00 - $90,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

Life insurance

Job Description

Pacific Hospitality Group is a distinguished owner/operator company dedicated to delivering exceptional value to both investors and team members through its unique business model. Rooted in family values, the company is committed to long-term holds that foster sustainable growth and provide the foundation for developing both the business and its people. The group’s mission is to enrich people’s lives by offering memorable experiences, giving back to the communities they serve, and honoring God in all aspects of their operations. With a strong emphasis on integrity, compliance, value creation, and customer focus, Pacific Hospitality Group stands apart as a leader within the hospitality industry, consistently upholding principles such as humility, respect, and fulfillment.

The role of Banquet Culinary Manager at Pacific Hospitality Group is a pivotal position that requires dynamic leadership to oversee banquet kitchen culinary teams. This full-time position offers a competitive salary range between $85,000 and $90,000 per year. The Banquet Culinary Manager is tasked with ensuring guests receive the highest quality of food and service on a consistent daily basis. This requires effective direction, planning, and production management of all culinary operations within the banquet kitchen. Beyond maintaining operational excellence, the role involves improving financial profitability by steering the team toward cost control, waste minimization, and maximizing revenue opportunities.

The responsibilities of the Banquet Culinary Manager encompass supervision of subordinate managers and team members involved in food preparation. This leadership role involves hiring, training, and evaluating staff while ensuring compliance with organizational policies and legal regulations. The manager is expected to monitor day-to-day culinary operations, guarantee standards of product presentation and service are exceeded, and implement corrective measures when necessary. Additionally, the manager must create and manage work schedules to optimize staffing levels and operational efficiency.

The Banquet Culinary Manager also plays a key role in budget development and control by analyzing forecasts, cost reports, and revenue trends using corporate-approved software. Ensuring accuracy in billing, maintaining compliance with food safety regulations, and engaging in weekly inventory management are integral to the position. The ability to foster an outstanding guest experience is paramount, requiring the manager to circulate among service areas, address guest concerns promptly, and seek continuous improvement in service quality.

Health and safety protocols remain a priority, with the Banquet Culinary Manager responsible for enforcing food handling standards, sanitation practices, and adherence to OSHA rules, including proper use of personal protective equipment. The position demands the ability to maintain a clean, safe, and well-organized kitchen environment prone to high-volume, fast-paced banquet settings.

In summary, the Banquet Culinary Manager is a critical leader within Pacific Hospitality Group, dedicated to enhancing culinary excellence and guest satisfaction while supporting the company’s values of integrity, respect, and principled entrepreneurship. This role requires a blend of culinary expertise, management acumen, and commitment to employee development, all within the framework of a company that values long-term growth and community impact.

Job Requirements

Completion of an approved culinary program or apprenticeship
Associates degree in culinary arts preferred
Four years prior culinary supervisory or management experience in hotels
Valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment
Ability to work varying schedules including holidays, weekends and alternate shifts
Strong communication and interpersonal skills
Ability to solve problems and remain calm during emergencies
Proficiency in Microsoft Word, Excel and Outlook
Ability to lead and coordinate staff in high volume environment
Commitment to a high level of guest satisfaction
Maintains a clean appearance and professional demeanor
Ability to interpret instructions and write reports
Ability to use discretion with confidential information
Bilingual Spanish a plus
Ability to monitor labor and meet labor cost objectives
Completion of required training
Ability to stand and walk for sustained periods
Ability to lift up to 50 pounds occasionally
Willingness to adhere to all health and safety regulations including PPE usage.

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
Complete knowledge of culinary basics including knife skills, stocks, soups, sauces, butcher meat and fish, garde manger methods, salads, dressings, sauces, marinades, displays
Knowledge of various cooking methods including broiling, grilling, roasting, smoking, braising, blanching, sautéing, poaching, and steaming
Solid knowledge of high quality culinary operations, service standards, guest relations and etiquette
Ability to lead and coordinate staff in high volume, time sensitive environments
Knowledge of culinary operations management including marketing plans, safety programs, personnel relations, business plans, repairs, maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning
Completion of required training
Ability to monitor labor and meet labor cost objectives
Strong communication, interpersonal skills and commitment to guest satisfaction
Ability to solve problems, remain calm in emergencies
Proficiency in Microsoft Word, Excel, Outlook
Experience with hotel systems such as Micros desirable
Strong attention to detail
Ability to interpret various instructions
Ability to write reports and correspondences
Bilingual Spanish a plus
Valid current Food Handlers Card or willingness to obtain within 30 days
Ability to work varying schedules including holidays, weekends, and alternate shifts
Maintain clean appearance and professional demeanor.

Job Duties

Manages subordinate supervisors and direct report team members responsible for food preparation in the banquet kitchen
Responsible for overall direction, coordination, and evaluation of staff
Carries out supervisory responsibilities including interviewing, hiring, training, appraising performance, rewarding and disciplining team members
Monitors day-to-day food preparation operations ensuring standards of product presentation and service exceed guest expectations
Prepares schedules to ensure optimal staffing levels
Achieves budgeted revenues, controls expenses, and maximizes profitability within assigned areas
Ensures all billing is accurate and prompt
Utilizes corporate approved programs to analyze forecasts, cost and revenue reports
Makes decisions to maximize profitability
Ensures quality and portion control while minimizing waste
Circulates through each service area to ensure exceptional guest service
Handles guest concerns promptly
Maintains food preparation areas clean and properly setup
Maintains inventory of supplies and equipment
Participates in weekly/monthly inventories
Ensures equipment safety and maintenance
Ensures compliance with all food and beverage regulations
Monitors SOPs to ensure consistent exceptional service
Assists in developing and updating policies and procedures
Attends weekly management team meetings
Follows all sanitation and health guidelines
Enforces safety policies and PPE use
Reports potential safety issues and resolves emergency situations
Reports to work on time and regularly
Makes merit recommendations within budget
Approves leave and time away requests
Responds to guest inquiries and coordinates special arrangements
Assists in annual budget development
Resolves guest complaints within scope
Notifies supervisor or security of unusual events
Performs other related duties as required.