Seasonal Banquet Chef

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.

Our Guiding Principles:

Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

The hourly range for this opportunity is $45 to $65 an hour.

WHAT YOU WILL ACCOMPLISH

Culinary Operations

• Execute banquet menus according to established recipes, presentation standards, and event specifications.
• Lead daily banquet kitchen production and event execution.
• Coordinate with Executive Chef, Banquet Managers, and Event Teams to ensure smooth service.
• Monitor food preparation, portioning, and plating to maintain consistency and quality.
• Ensure timely execution of all banquet events, including plated dinners, buffets, receptions, and VIP functions.
• Assist with menu preparation, prep lists, and production scheduling.
• Maintain proper food storage, labeling, rotation, and temperature controls.

Leadership & Team Support

• Supervise banquet culinary staff during assigned shifts and events.
• Provide direction, coaching, and support to cooks, stewards, and culinary team members.
• Assist with shift organization and delegation of responsibilities.
• Promote teamwork, professionalism, and positive kitchen morale.
• Support training efforts and reinforce culinary standards.

Sanitation & Safety

• Maintain compliance with all local health department regulations and food safety standards.
• Ensure cleanliness and organization of banquet kitchen areas.
• Follow all company safety procedures and sanitation protocols.
• Monitor safe handling and operation of kitchen equipment.

Administrative & Operational Duties

• Assist with inventory management and product utilization.
• Minimize food waste and support cost-control initiatives.
• Communicate equipment or maintenance concerns promptly.
• Support labor management and operational efficiency during peak business periods.

WHAT YOU WILL BRING

• Minimum 3–5 years of banquet culinary experience in hotel, resort, or large-scale catering operations.
• Previous supervisory or leadership experience preferred.
• Strong knowledge of banquet production and high-volume event execution.
• Ability to work flexible schedules including evenings, weekends, and holidays.
• Knowledge of food safety, sanitation, and HACCP procedures.
• Excellent communication and organizational skills.
• Ability to work effectively under pressure and meet deadlines.
• Culinary degree or equivalent experience preferred.
• Food Handler Certification required (or ability to obtain prior to start date).

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in hot, humid, and fast-paced kitchen environments.
• Frequent bending, reaching, pushing, and pulling.

Assignment Expectations

• Maintain professionalism and represent the property positively at all times.
• Adapt quickly to operational needs and changing event demands.
• Support the culinary team during peak banquet periods from May 26 through July 1, 2026.
• Ensure exceptional guest satisfaction through quality food and efficient execution.

Compensation & Schedule

• Seasonal task force compensation based on experience.
• Housing, travel, and per diem may be provided if applicable.
• Schedule determined by banquet and event business demands.

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We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.

This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.