Executive Banquet Chef @ KSL

Why work for The Sheraton San Diego Resort?

The Sheraton San Diego Resort is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer competitive pay rates and a complete benefits package including medical, dental, vision, and life insurance, paid time off, retirement plans, employee discounts, an employee assistance program, and complimentary parking and meals.

Summary of Job Description

The Executive Banquet Chef is responsible for leading and executing all banquet culinary operations while collaborating closely with the Garde Manger Chef and team members, Hot Line, and Executive Pastry Chef and production teams. This role oversees culinary execution for weddings, conferences, galas, corporate events, VIP functions, and resort activations, ensuring exceptional food quality, consistency, and presentation. The Executive Banquet Chef upholds Marriott brand standards, drives operational efficiency and cost control, maintains strict food safety and sanitation compliance, and delivers memorable culinary experiences that elevate guest satisfaction.

Salary Range: $120,000 to $130,000 annually

Work Hours: Will be required to work flexible scheduled shifts based on business demands, including holidays, nights, and weekends.

Key Job Responsibilities

• Culinary & Event Execution
• Direct and oversee daily banquet culinary production across cold preparation (Garde Manger), hot banquet execution, and pastry operations.
• Lead execution of banquet events ranging from intimate VIP experiences to large-scale conferences and social functions.
• Ensure food quality, consistency, presentation, temperature control, and timing standards are maintained.
• Coordinate event transitions and communicate effectively with Banquet Operations, Stewarding, and Front-of-House leadership.
• Conduct pre-event culinary meetings and production reviews.
• Garde Manger Leadership in Partnership with Garde Manager Chef
• Oversee preparation and presentation of composed salads, displays, charcuterie, seafood presentations, canapés, breakfast offerings, and cold banquet production.
• Develop seasonal banquet enhancements and elevated buffet presentations.
• Hot Side Leadership
• Manage production and execution of all hot banquet menus including plated dinners, buffets, action stations, and specialty culinary events.
• Drive consistency in recipe adherence, cooking techniques, and presentation standards.
• Optimize production flow for high-volume service periods.
• Pastry & Bakery Oversight in Partnership with Executive Pastry Chef
• Partner with pastry team to deliver elevated desserts, breakfast pastries, amenity programs, and banquet dessert experiences.
• Support seasonal dessert innovation and special event customization.
• Financial & Operational Management
• Manage banquet food cost, labor cost, and productivity goals.
• Forecast production volumes and maintain inventory controls.
• Minimize waste and maximize product utilization.
• Support budgeting and purchasing strategies.
• Food Safety & Brand Standards
• Maintain strict compliance with Marriott and local health department standards.
• Ensure sanitation, HACCP practices, temperature logs, and safe food handling procedures are followed.
• Maintain readiness for internal audits and quality assurance reviews.
• Follow all safety and security procedures.
• Leadership & Team Development
• Lead, coach, schedule, and develop culinary supervisors, cooks, pastry associates, and utility staff.
• Build accountability through daily lineups, training, and performance feedback.
• Foster a culture of collaboration, engagement, and operational excellence.
• Support recruitment, onboarding, and succession planning initiatives.
• Adhere to attendance and reliability standards.
• Carries out supervisory responsibilities in accordance with Hotel policies and applicable laws.
• Follow all additional duties as assigned by management.

Job Requirements & Qualifications

• 4 years of progressive culinary leadership experience in hotels, resorts, banquets, or high-volume operations.
• Previous experience managing multiple culinary disciplines including banquets, garde manger, hot production, and pastry.
• Strong knowledge of luxury hospitality standards and large-event execution.
• Proven leadership and team development skills.
• Must have ServSafe Certification or be able to obtain it within 30 days of hire date.
• Must have the ability to stand and walk continuously for long periods of time.
• Must have the ability to push, pull, bend, squat and lift up to 75lbs on a regular basis.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: [email protected].

Sheraton San Diego Resort is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.