Lead Banquet Cook, Chaminade Resort & Spa

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

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About our property:

  Discover the charm of Chaminade Resort & Spa in Santa Cruz, CA, where our team, managed by Pyramid Global, blends seamlessly into the scenic landscape. With 156 cozy guest rooms and 12,000 sq ft of meeting space spread across 12 unique venues, our resort is not just a workplace—it's a haven where nature meets hospitality.   Beyond the stunning views, Chaminade Resort & Spa is where our culture fosters growth and opportunities. As part of the Pyramid Global family, you'll enjoy perks like a 401k with a company match and recognition programs tailored to celebrate your dedication.   Join us in the heart of Santa Cruz at Chaminade Resort & Spa, where your career isn't just a job—it's an integral part of a workplace that nurtures personal and professional growth. Your journey to a fulfilling career amidst California's beauty starts here. Welcome to a workplace that feels as good as it looks!   #PGH-CHA  

What you will have an opportunity to do:

Job Description

Lead Banquet Cook / Banquet Kitchen Supervisor

Department: Food & Beverage – Culinary
Reports To: Executive Chef / Executive Sous Chef
FLSA Status: Non-Exempt
Position Summary:

The Lead Banquet Cook is responsible for overseeing the daily execution of banquet culinary operations while actively participating in food preparation, production, and service. This role serves as the culinary leader during banquet events, ensuring all food is prepared and presented according to established recipes, quality standards, and timing expectations. The Lead Banquet Cook provides guidance and direction to banquet cooks and stewards, promotes a positive team environment, and ensures compliance with food safety and sanitation standards.

Essential Functions

• Lead and supervise banquet kitchen operations during assigned shifts and events.
• Coordinate the preparation, cooking, and plating of banquet menu items for meetings, weddings, conferences, and special events.
• Assign tasks and provide direction to banquet culinary team members to ensure efficient workflow and timely service.
• Monitor food quality, consistency, presentation, and portion control to maintain resort standards.
• Review banquet event orders (BEOs) and communicate production needs with culinary leadership.
• Ensure all banquet functions are executed accurately and on schedule.
• Assist with inventory management, including requisitioning products, monitoring stock levels, and minimizing waste.
• Train, coach, and mentor banquet cooks on recipes, cooking techniques, safety procedures, and departmental standards.
• Maintain a clean, organized, and sanitary kitchen environment in accordance with local health regulations and company policies.
• Ensure proper labeling, dating, storage, and rotation of food products using FIFO practices.
• Assist with menu preparation, special dietary requests, and execution of chef-inspired banquet offerings.
• Monitor labor productivity and communicate staffing needs or concerns to culinary leadership.
• Address operational challenges proactively to ensure guest satisfaction and successful event execution.
• Perform other duties as assigned to support the culinary and food and beverage operation.

Supervisory Responsibilities

• Provide day-to-day oversight and work direction for banquet cooks and stewarding team members assigned to banquet functions.
• Assist in onboarding and training new culinary team members.
• Support performance management efforts by providing feedback regarding employee performance, attendance, and adherence to standards.
• Promote teamwork, accountability, and a culture of excellence within the banquet kitchen.

Qualifications

• Minimum of 3 years of progressive culinary experience, including at least 1 year in banquet or high-volume food production.
• Previous lead or supervisory experience preferred.
• Strong knowledge of banquet production techniques, food presentation, and large-scale event execution.
• Understanding of food safety regulations, sanitation practices, and HACCP principles.
• Ability to read and interpret banquet event orders (BEOs), recipes, and production schedules.
• Excellent organizational skills and attention to detail.
• Strong communication and leadership abilities.
• Ability to remain calm and effective in a fast-paced environment.

Education & Certifications

• High school diploma or equivalent required.
• Culinary degree or formal culinary training preferred.
• Current Food Handler Certification required.
• ServSafe Manager Certification preferred or must obtain within designated timeframe.

Physical Requirements

• Ability to stand and walk for extended periods of time.
• Frequently lift, carry, push, and pull up to 50 pounds.
• Ability to bend, stoop, kneel, and reach overhead.
• Must be able to work in hot, cold, and humid kitchen environments.

Work Environment

• Requires flexibility to work mornings, evenings, weekends, holidays, and extended hours based on business demands and banquet schedules.
• Position requires direct involvement in all aspects of banquet culinary production and service.

Success Measures

• Timely execution of banquet events according to BEO specifications.
• Consistent food quality and presentation standards.
• Positive guest feedback and event satisfaction scores.
• Effective team leadership and communication.
• Compliance with sanitation, safety, and company policies.
• Efficient use of labor and food cost controls.

What are we looking for?

Compensation:

$27.00

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$28.00

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.