Banquet Chef

Kona Kai San Diego Resort, a boutique urban resort on Shelter Island with 170 guestrooms, Vessel Restaurant + Bar, SpaTerre, a marina, and a private club, seeks an experienced Banquet Chef to lead banquet food operations. This full-time role reports to the Executive Chef and offers the opportunity to join Noble House Hotels & Resorts’ curated collection of unique properties.

Requirements

• Culinary expertise: In-depth knowledge of various cooking techniques, culinary trends, and a wide range of cuisines; ability to create and execute menus catering to diverse tastes and dietary preferences.
• Leadership skills: Strong leadership and management abilities to oversee kitchen staff, delegate tasks effectively, and maintain a positive, productive work environment.
• Organization and time management: Excellent organizational skills to plan and coordinate multiple banquets simultaneously; ability to work under pressure to meet tight deadlines.
• Attention to detail: Meticulous attention to food preparation, presentation, and garnishing, ensuring each dish meets high standards of quality and visual appeal.
• Communication and teamwork: Effective communication skills to collaborate with clients, event planners, kitchen staff, and other departments; ability to coordinate efforts for exceptional banquet experiences.
• Adaptability: Flexibility to adapt to changing demands and last-minute requests; quickly resolve challenges during banquets or events.
• Food Safety and Sanitation: Thorough knowledge of food safety regulations, sanitation practices, and health codes; ensure a clean, hygienic kitchen environment and adherence to safety protocols.
• Creativity: Innovative approach to menu development and presentation; successfully introduce new flavors, textures, and culinary concepts to enhance the banquet experience.

Responsibilities

• Plan and coordinate all aspects of banquet menus, ensuring high-quality food preparation and presentation.
• Collaborate with event planners and clients to create customized menus meeting specific needs and preferences.
• Oversee preparation and cooking of a wide range of dishes — appetizers, main courses, and desserts — for banquets, tastings, and events.
• Manage kitchen staff, including assigning tasks, monitoring performance, and providing guidance and training as needed.
• Maintain inventory levels and ensure proper storage of ingredients to minimize waste and maximize freshness.
• Ensure compliance with food safety and sanitation standards, as well as health and safety regulations.
• Monitor food quality and presentation throughout the banquet, making adjustments as necessary to maintain high standards.
• Coordinate with other departments (event planning, service staff) to ensure smooth, efficient operations during banquets and events.
• Stay updated on the latest culinary trends and techniques, incorporating them into menu planning and food preparation.
• Assist in developing and implementing standard operating procedures (SOPs) to streamline banquet operations.
• Attend weekly meetings and trainings, among other responsibilities.

Benefits

• Health Benefits Package — Medical, Dental, Vision, EAP
• Matching 401(k) after 1 year
• Meal provided every shift
• Cell Phone Allowance
• Dry Cleaning
• Travel discounts at partner Noble House Hotels around the country
• Paid holidays / Vacation time
• On Demand Pay — your pay before payday
• Nationwide discount program (inclusive of theme park, MLB, NFL, and concert tickets)

Pay

Salary range: $87,000 – $91,000 per year.