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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee assistance program
Job Description
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,... Show More
Job Requirements
- Completion of a culinary program or apprenticeship preferred
- minimum of three years of culinary experience, with banquet or high-volume production experience preferred
- strong knowledge of large-scale food production and banquet execution
- proven ability to lead teams in a fast-paced, event-driven environment
- knowledge of food cost controls, production planning, and inventory management
- strong communication and organizational skills
- ability to work flexible schedules including early mornings, late nights, weekends, and holidays
- Food Handler certification required
- requires standing and walking for extended periods
- working in high-temperature environments
- lifting up to 50 pounds
- exposure to kitchen equipment, noise, and temperature changes while maintaining efficiency and safety
Job Qualifications
- Completion of a culinary program or apprenticeship preferred
- minimum of three years of culinary experience, with banquet or high-volume production experience preferred
- strong knowledge of large-scale food production and banquet execution
- proven ability to lead teams in a fast-paced, event-driven environment
- knowledge of food cost controls, production planning, and inventory management
- strong communication and organizational skills
- ability to work flexible schedules including early mornings, late nights, weekends, and holidays
- Food Handler certification required
Job Duties
- Oversees daily banquet and or culinary operations including prep, production, and execution of all events
- supervises banquet and or culinary team members responsible for food preparation and plating during events
- coordinates closely with Banquets, Sales, and Events teams to ensure accurate execution of BEOs
- ensures all banquet food is prepared and presented according to established recipes, standards, and timelines
- assists in hiring, training, scheduling, and performance management of banquet culinary team members
- leads pre-shift meetings and communicates event-specific expectations to culinary staff
- monitors food production levels and adjusts to meet event timelines and guest counts
- maintains strict adherence to plating standards, portion control, and quality consistency
- controls food costs through proper ordering, production planning, and waste minimization
- ensures timely execution of banquet functions, including buffets, plated meals, and receptions
- maintains cleanliness, organization, and readiness of banquet kitchen and prep areas
- ensures compliance with food safety, sanitation, OSHA, PPE, and HAZMAT standards
- collaborates with Executive Chef and culinary leadership on menu development and banquet offerings
- assists in managing inventory, ordering, and storage specific to banquet operations
- ensures exceptional guest experience through quality execution and responsiveness during events
- maintains consistent attendance and reliability, especially during high-volume event periods
- assists with special culinary projects, tastings, and VIP events
- supports menu tastings and client presentations as needed
- making recommendations on team member performance and development
- approves leave and scheduling requests in coordination with culinary leadership
- responds to guest inquiries and accommodates special dietary or event requests
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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