Banquets - Temporary Sous Chef

Napa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $104,000.00

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

flexible scheduling

Job Description

Pacific Hospitality Group is a distinguished hospitality company known for its unique owner-operator approach that delivers lasting value to investors and team members alike. As a family-focused organization, the Group prioritizes long-term holds that foster sustainable growth and advancement opportunities for its staff. With a mission centered on enriching people's lives, Pacific Hospitality Group is committed to creating memorable experiences, contributing positively to communities, and honoring God through all their endeavors. Their guiding principles—integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment—define their corporate culture and operational framework.

Pacific Hospitality Group operates within the hotels and hospitality industry, demonstrating an unwavering commitment to excellence and service quality. Their reputation for upholding industry standards while fostering a supportive environment for both guests and team members distinguishes them as an employer and service provider. The company is dedicated to long-term value creation through sustainable growth strategies, ensuring steady progress and resilience in a competitive market.

The Banquet Culinary Manager role at Pacific Hospitality Group is a pivotal leadership position responsible for the overall management and operational success of banquet culinary teams. This role ensures guests consistently receive the highest standards of food quality and service. The manager assumes a comprehensive role that includes the direction, planning, preparation, production, and control of all culinary operations within the banquet kitchen. A strong emphasis is placed on delivering outstanding guest service while maintaining financial profitability.

The position involves managing a team of supervisors, managers, and team members focused on banquet food preparation. Key responsibilities encompass interviewing, hiring, training, scheduling, performance appraisal, and conflict resolution. The manager monitors day-to-day food production to meet and exceed property and guest standards, implementing corrective measures when necessary. Additionally, the role requires vigilant oversight of budget execution, cost controls, billing accuracy, and leveraging corporate software tools to maximize profitability. The manager is also responsible for maintaining impeccable sanitation, inventory management, compliance with safety regulations, and staffing to optimize operational efficiency.

Guest satisfaction is paramount, with the manager actively circulating in service areas to ensure excellence and swiftly handle any concerns or complaints. The role mandates adherence to all health and safety protocols, including OSHA and hazardous material programs, ensuring a secure working environment for all team members. Candidates must exhibit strong leadership, communication, and interpersonal skills, with the capacity to lead a high-volume, fast-paced environment while inspiring their team to deliver exceptional results.

This employment opportunity is ideal for culinary professionals with a robust background in banquet kitchen operations and hospitality management. Candidates with an approved culinary education, substantial supervisory experience, and a dedication to upholding exceptional culinary and service standards will find fulfillment and growth prospects within Pacific Hospitality Group. The company values a professional demeanor, attention to detail, problem-solving abilities, and a commitment to continuous learning and team development. This is a full-time position that may require flexible scheduling, including weekends and holidays, to meet the dynamic needs of the hospitality industry.

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
strong knowledge of banquet kitchen operations
possession of valid Food Handlers Card or willingness to obtain within 30 days
ability to work flexible schedules including holidays and weekends
strong communication and interpersonal skills
ability to follow safety policies and procedures
physical ability to perform job duties including lifting up to 50 pounds
adherence to company attendance policy
professional appearance and demeanor

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 cooking methods including broiling, grilling, roasting, smoking, braising, blanching, saut?ing, poaching, and steaming
solid knowledge of high quality culinary operations and management, service standards of comparable hotel, guest relations and etiquette
ability to lead and coordinate staff in a high volume, time sensitive environment
knowledge of culinary operations including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law and long-range planning
completion of required training
ability to monitor labor and meet labor cost objectives
strong communication and interpersonal skills
ability to serve guest needs with discretion
ability to solve problems and remain calm in emergencies
proficiency with telephone and computer systems including Microsoft Word, Excel, Outlook and desirable proficiency in Micros
strong attention to detail and ability to multitask
ability to read, analyze and write business communications
bilingual Spanish a plus
valid current Food Handlers Card or willingness to obtain within 30 days
ability to work varying schedules including holidays and weekends
maintains 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, assigning, appraising, rewarding, disciplining, and resolving problems
monitors day-to-day food preparation to ensure standards exceed guest expectations and property standards
prepares schedules to ensure optimal staffing levels
achieves budgeted revenues, controls expenses, maximizes profitability, ensures accurate billing, analyzes cost and revenue reports, maintains quality and portion control while minimizing waste
circulates through service areas to ensure exceptional guest service, improves satisfaction, and handles guest complaints
maintains cleanliness and proper setup of food preparation areas, manages inventory and equipment maintenance, ensures compliance with food and beverage regulations
monitors SOPs and assists in developing policies and procedures, participates in management meetings
follows food handling, sanitation, and health department guidelines, ensures compliance with health, safety, and sanitation standards
wears required safety footwear, follows safety policies, acts on safety reports, maintains compliance with HAZMAT program, reports defective PPE
reports to work on time and regularly
makes merit recommendations, approves leave, coordinates guest special arrangements
assists in annual budget development
resolves guest complaints or escalates as needed
notifies supervisor or security of unusual events or theft
performs other related duties as required