OPENING Banquets Sous Chef

Pacific Hospitality Group is a reputable and family-oriented hospitality company committed to delivering exceptional value to both investors and team members through an owner/operator approach. This strategy allows the company to focus on long-term holds that support sustainable growth and business expansion. With a vision centered on enriching lives by providing memorable experiences, Pacific Hospitality Group also emphasizes giving back to communities and honoring spiritual values in its operations. Grounded in a set of guiding principles including integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment, the company fosters a culture of excellence, accountability, and respect. Pacific Hospitality Group is positioned as a leader in the hospitality industry, known for its commitment to quality and principled growth.

This role involves supporting the culinary leadership team in the execution of all banquet and event culinary operations within Pacific Hospitality Group. The primary responsibility is to ensure the highest level of culinary service and food quality consistently throughout all banquet functions. This position demands an individual with strong culinary skills and leadership capabilities to assist in planning, preparation, production, and seamless execution of banquet food operations. The candidate will be integral in maintaining exceptional standards of presentation, timeliness, and financial performance. This includes overseeing daily banquet and culinary activities, supervising team members, coordinating with various departments such as Banquets, Sales, and Events, and ensuring compliance with food safety and sanitation regulations. The culinary assistant will also play a vital role in staff hiring, training, scheduling, and performance management, while leading the team through pre-shift meetings to communicate expectations and ensure smooth operations.

Additionally, this opportunity requires close collaboration with executive culinary leadership on menu development and banquet offerings, inventory management, and food cost control. The role includes maintaining operational readiness, cleanliness, and organization of banquet kitchen and prep areas, supporting special culinary projects, tastings, and VIP events, as well as accommodating special dietary requests and guest inquiries during events. The position demands flexibility in schedule including early mornings, late nights, weekends, and holidays, along with physical stamina to perform tasks that involve standing for extended periods, working in high-temperature environments, and lifting up to 50 pounds. This role offers a dynamic work environment within a company committed to equal employment opportunities and maintaining a respectful and inclusive workplace. Salary is competitive and commensurate with experience, reflecting the company’s dedication to attracting and retaining top culinary talent.