ABOUT US:

Nestled along the Pacific Coast, La Bahia Hotel & Spa celebrates its dramatic setting where the tip of Monterey Bay touches Santa Cruz’s coveted Main Beach. Steeped in the romantic beauty of Spanish-Mediterranean architecture, locals and travelers alike will savor globally influenced cuisine, cocktails, and wellness rituals infused with the region’s agricultural bounty and coast-cultured spirit.

SUMMARY:

The Banquet Chef at La Bahia Hotel & Spa will be a proactive culinary leader who will be responsible for planning, preparing, and executing exceptional banquet cuisine for weddings, corporate events, galas, and private dining experiences while maintaining our reputation for culinary excellence and impeccable service.

QUALIFICATIONS:

• Minimum of 5 years of Banquet or high-volume kitchen experience in a luxury hotel and/or resort or fine dining environment.
• Culinary degree from an accredited institution or equivalent professional experience preferred.
• Proven track record managing large-scale events (200+ guests) in upscale environments.
• Proven experience in managing kitchen staff and operations.
• Knowledge of dietary restrictions, allergen protocols, and nutritional guidelines.
• Proficiency with kitchen management software and inventory systems.
• Demonstrated ability to lead and inspire kitchen teams under pressure.
• Knowledge of local and national culinary trends.
• Strong organizational, problem-solving, and analytical skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and adapt to changing priorities.
• Bilingual skills a plus.

RESPONSIBILITIES AND JOB DUTIES:

• Design innovative seasonal menus that showcase local Santa Cruz County ingredients and California coastal cuisine
• Collaborate with the Executive Chef to develop signature banquet offerings that reflect the hotel’s luxury brand standards
• Create customized menus for special dietary requirements including vegan, gluten-free, and allergen-sensitive options
• Conduct menu tastings with clients and event coordinators to ensure satisfaction
• Oversee all aspects of banquet food preparation for events ranging from intimate gatherings of 20 to large-scale functions of 500+ guests
• Coordinate with the pastry team for dessert and bread service integration
• Manage food cost control, portion consistency, and waste reduction initiatives
• Ensure all food safety protocols (HACCP, ServSafe) are strictly followed
• Maintain pristine kitchen organization and sanitation standards
• Lead and mentor a team of 8-12 banquet cooks and prep staff
• Conduct regular training sessions on technique, presentation, and safety procedures
• Schedule and coordinate banquet kitchen staff for optimal event coverage
• Foster a collaborative environment that promotes professional growth and culinary creativity
• Execute flawless food service for simultaneous multiple events
• Coordinate timing with front-of-house management and event coordinators
• Maintain quality and presentation standards during high-volume service periods
• Adapt quickly to last-minute changes in guest counts or menu modifications
• Participate in post-event evaluations and continuous improvement initiatives
• Work closely with service staff to ensure seamless guest experiences
• Stay current with culinary trends and incorporate them into the kitchen’s offerings
• Assist in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary
• Monitor staff punctuality, uniforms, and hygiene compliance
• To carry out any other reasonable duties and responsibilities as assigned

CATEGORY EXAMPLES BUSINESS PURPOSE

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