Executive Banquet Chef

The Lodge at Torrey Pines is an iconic AAA Five Diamond rated resort situated overlooking the world-renowned Torrey Pines Golf Course and offering breathtaking views of the Pacific Ocean. This elegant and timeless craftsman-style property features 170 beautifully appointed rooms and suites, two distinguished restaurants, a full-service spa, versatile meeting spaces, and an unparalleled commitment to guest service. Operated by Evans Hotels, LLC, a family-owned and operated business, The Lodge at Torrey Pines exemplifies a culture of professional development and community engagement. Evans Hotels fosters an environment where employees are valued and supported with robust leadership training, employee appreciation initiatives, and numerous opportunities for community involvement such as beach clean-ups and volunteer programs.

The Executive Banquet Chef position at The Lodge at Torrey Pines plays a critical role in maintaining the resort's esteemed culinary reputation. This position is responsible for the comprehensive planning, organization, and execution of all banquet culinary operations, ensuring that every event meets the highest standards of food quality, safety, and presentation. Reporting to the Executive Chef and working closely with the Food & Beverage leadership team, the Executive Banquet Chef leads a dedicated culinary team to deliver refined, innovative menus that consistently exceed guest expectations. With an unwavering dedication to excellence, this role requires strategic leadership to uphold the AAA Five Diamond standards, ensuring flawless execution of banquet functions and creating memorable dining experiences.

The Executive Banquet Chef also supports broader Culinary and Food & Beverage initiatives across the resort, demonstrating innovation, attention to detail, and collaborative leadership. This leader fosters a positive work environment that encourages team cohesion, professionalism, and continuous development through coaching and mentorship. With direct supervision of Banquet Chefs, Sous Chefs, and culinary team members, the role demands operational expertise in managing production planning, inventory controls, food safety, and labor cost management to meet financial goals without compromising quality. The Executive Banquet Chef advocates for maintaining a safe and organized kitchen that follows all health department regulations and facility policies.

The position offers a competitive salary range of $110,000 to $125,000 annually, depending on experience, complemented by an extensive benefits package including health, dental, and vision insurance, a 401k with match, life insurance, paid sick and vacation time, and numerous employee discounts. The Lodge at Torrey Pines also provides perks such as discounted hotel rooms for employees and their families, free employee parking or discounted transit passes, free meals during shifts, and career advancement opportunities. This role requires availability to work weekends and holidays and includes mandatory certifications such as San Diego County Food Handler and RBS certification. As a leader and ambassador of both the culinary department and the hotel, the Executive Banquet Chef position is integral to delivering exceptional banquet experiences that align with The Lodge at Torrey Pines’ prestigious hospitality standards.