Banquet Chef (FT) ("Chef de Banquetes")

LOCATION

The Lodge at Torrey Pines

Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY

The Banquet Chef ("Chef de Banquetes") is responsible for the planning, production, and execution of all aspects of the culinary operation. They ensure the highest standards of food quality, safety, and presentation while overseeing the associates producing Banquet event food. In addition to direct responsibility for the Banquet Operation, they support the broader culinary operation for the resort, through strong leadership, organizational expertise, and a commitment to innovation, quality, and guest satisfaction.

PAY & PERKS

- Compensation: $98,000 - $104,000 DOE**

- Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.

- Discounted Hotel Rooms for you, family and friends.

- Free Employee Parking and/or discounted MTS Pronto card.

- Free Meals & Refreshments during working shifts.

- Career advancement opportunities!

- Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.

- Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

- Lead and manage all aspects of the Banquet Culinary operation in collaboration with the Executive Banquet Chef and Food & Beverage leadership team.

- Collaborate with the Executive Chef and Executive Banquet Chef on the development, costing, and implementation of new banquet menus.

- Attend Food & Beverage Department meetings, including BEO meetings, to review upcoming business, operational requirements, and event needs.

- Support Banquet, Catering, and Convention Services teams in event planning and execution, including tastings, custom menus, and special events.

- Collaborate closely with Banquet Management before and during events to review BEO requirements, align on event timing and service expectations, coordinate culinary execution, and respond to changes in real time to ensure a seamless guest experience.

- Oversee all aspects of banquet kitchen operations and Cafeteria production, including review of BEOs, food ordering, prep lists, production, preparation, plating, sanitation, inventory, and daily Cafeteria meal execution.

- Attend and deliver pre-shift and stand-up meetings in the kitchen to communicate priorities, event requirements, changes, and performance expectations to the culinary team.

- Directly supervise Banquet Cooks and other culinary associates involved in banquet and Cafeteria production and execution.

- Recruit, train, coach, and mentor team members, ensuring a high-performing, service-oriented culture.

- Address performance issues promptly and constructively in accordance with HR and company policies.

- Promote teamwork and employee engagement, ensuring alignment with company values and performance expectations.

- Develop and implement SOPs to ensure operational consistency, quality, and accountability across the Banquet Culinary operation.

- Manage food cost, labor, purchasing, production levels, inventory, scheduling, and resource utilization to meet financial goals without compromising food quality or the guest experience.

- Collaborate with Stewarding and Purchasing to ensure appropriate equipment, supplies, products, sanitation support, and operational readiness for banquet events and culinary operations.

- Ensure compliance with all food safety, sanitation, and HACCP standards, including the requirements of Evans Hotels, third-party auditors, EcoSure, and the County of San Diego, while maintaining accurate logs and records.

- Perform additional duties and responsibilities as directed by the leadership team.