Banquet Chef / Sous Chef

About Us:
La Playa Hotel, an iconic coastal retreat nestled in the heart of Carmel-by-the-Sea, is renowned for its historic charm, stunning ocean views, and exceptional service. As part of Marc & Rose Hospitality, we are committed to delivering unforgettable experiences through our world-class events, weddings, and dining offerings.

We are seeking a passionate and dynamic Banquet Chef / Sous Chef to join our culinary team. This role is essential to ensuring the highest quality standards for our banquet and event services, while also supporting our Executive Chef in overseeing daily kitchen operations.

Position Overview:
The Banquet Chef / Sous Chef will be responsible for leading the culinary execution of all banquets, events, and large gatherings at La Playa Hotel. This role will collaborate with the Executive Chef to manage kitchen staff, ensure the smooth operation of culinary services, and maintain high standards of food quality and presentation. The ideal candidate will have a passion for event-driven culinary experiences, a keen eye for detail, and the ability to deliver creative and consistent results.

Key Responsibilities:

• Banquet Operations: Plan, prepare, and execute menus for all banquets, weddings, and special events, ensuring food quality, presentation, and timing meet the high standards of La Playa Hotel.
• Menu Development: Collaborate with the Executive Chef to create custom menus tailored to specific event needs, focusing on seasonal ingredients and innovative culinary trends.
• Team Leadership: Supervise and mentor kitchen staff, ensuring teamwork, professionalism, and efficient service during high-volume events. Assist in scheduling, training, and performance evaluations.
• Food Safety & Sanitation: Maintain strict adherence to all food safety, sanitation, and health regulations. Ensure the kitchen and all food preparation areas are kept clean and organized.
• Inventory & Ordering: Oversee inventory management for banquet functions, including ordering, receiving, and proper storage of food and supplies. Work with the Executive Chef to manage food cost control and minimize waste.
• Collaboration: Work closely with the Events, Banquets, and Catering teams to ensure seamless communication and execution of event timelines. Provide culinary support for other dining outlets when needed.

Qualifications:

• 3-5 years of experience in a Sous Chef or Banquet Chef role, preferably in a luxury hotel or fine dining setting.
• Strong knowledge of banquet and event culinary operations, with a passion for creating exceptional dining experiences.
• Proficiency in menu planning, food costing, and inventory management.
• Ability to lead, motivate, and inspire a kitchen team, especially during high-volume events.
• Excellent organizational and time management skills, with attention to detail in food preparation and presentation.
• Knowledge of current culinary trends, with a focus on fresh, local, and seasonal ingredients.
• Culinary degree or equivalent experience preferred.
• ServSafe or other food safety certification required.

What We Offer:

• Competitive salary and benefits package
• Opportunity to work in a historic, oceanfront hotel in the heart of Carmel
• Collaborative and supportive work environment
• Growth opportunities within Marc & Rose Hospitality