OPENING Banquets Sous Chef

Pacific Hospitality Group is a family-focused hospitality company committed to long-term value creation and sustainable growth. As an owner/operator, they provide unique value to investors and team members by fostering a culture that prioritizes integrity, compliance, principled entrepreneurship, and customer focus. The company seeks to enrich people's lives by offering memorable experiences, giving back to the community, and honoring God in all aspects of its operations. With a strong emphasis on nurturing talent, Pacific Hospitality Group looks to build lasting relationships with employees and grow the business together. Their guiding principles include integrity, compliance, value creation, principled entrepreneurship, customer focus, knowledge, change, humility, respect, and fulfillment, all of which form the foundation of their workplace culture and service excellence.

The position available is a Banquet Culinary Supervisor role that supports the culinary leadership team in executing all banquet and event culinary operations. This role is responsible for ensuring guests receive the highest level of service and quality consistently throughout every event. The incumbent will assist in planning, preparation, production, and execution of banquet food operations while maintaining exceptional standards of presentation, timeliness, and financial performance. This is a critical leadership role that involves supervising the banquet culinary team, coordinating with various departments such as Banquets, Sales, and Events, and ensuring the flawless execution of banquet event orders (BEOs).

This role demands a strong culinary background, preferably with banquet or high-volume production experience, and a demonstrated ability to lead teams in a fast-paced, event-driven environment. The Banquet Culinary Supervisor will be instrumental in controlling food costs through effective production planning, inventory management, and waste reduction strategies. Additionally, the role oversees strict adherence to food safety, sanitation, OSHA, PPE, and HAZMAT standards to provide a safe and compliant workplace.

Responsibilities extend to assisting in hiring, training, scheduling, and performance management for banquet culinary staff, as well as conducting pre-shift meetings to communicate event-specific expectations. The position also supports special culinary projects, tastings, and VIP events, and handles guest inquiries and special dietary accommodations. The position offers flexibility concerning schedules including early mornings, late nights, weekends, and holidays to meet the demands of banquet events. Salary for this position is dependent on experience, reflecting the critical nature and leadership responsibilities of the role. This opportunity allows culinary professionals to elevate their careers within a respected hospitality group that values growth, excellence, and community impact.