BANQUET CHEF

About our Company:

Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities.

We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn. We are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. 

We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.

Compensation: $75,000-$80,000 salary

Schedule: 

• Days/Hours vary by Winery Event needs 
• Nights, Weekends and Holidays are a must 

Benefits Per Company Plan Details: 

• Health, Dental & Vision
• 401K Matching Plan
• Life Insurance  
• Hospital Confinement Plan 
• Pet Insurance 
• 3 weeks of PTO 
• 2 Paid Holidays (Thanksgiving + Christmas) + 6 Floating Holidays

   *The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits*

Summary:

The Banquet Chef is the second-in-command for event culinary operations and a critical leadership role within the kitchen. This position is responsible for owning banquet execution from production through service, ensuring every event is delivered flawlessly, on time, and to the highest quality standards.

This role acts as the operational #2 during events, filling a key leadership gap by managing banquet culinary teams, coordinating directly with front-of-house leadership, and executing without constant oversight from the Executive Chef.

Essential Duties and Responsibilities:

Leadership

• Lead all banquet culinary operations for weddings and events (100+annually).
• Execute buffet and plated meals with precision, consistency, and strong visual presentation.
• Own timing and flow of service in partnership with the Banquet Captain.
• Ensure all food is delivered at proper temperature, quality, and pace.

Production & Team Management

• Oversee banquet prep cooks and production staff.
• Direct daily prep execution based on event needs and forecasts.
• Coordinate with the Executive Chef and culinary team to align production across outlets.
• Step into a leadership role during service, acting as the primary decision-maker for banquet execution.

Operational Ownership

• Maintain proper prep levels, minimize waste, and ensure efficient product usage.
• Execute recipes and Chef specifications with consistency and accuracy.
• Troubleshoot service issues in real time and adjust staffing or flow as needed.
• Ensure readiness for multiple or overlapping events.

Standards & Compliance

• Uphold Ponte service standards and culinary expectations.
• Maintain a clean, organized, and fully sanitized kitchen at all times.
• Ensure compliance with food safety, sanitation, and environmental standards.
• Support and enforce all company policies and procedures.

Collaboration & Communication

• Partner closely with Banquet Captains and FOH leadership to ensure seamless events.
• Communicate clearly with culinary leadership regarding needs, gaps, or challenges.
• Support the Executive Chef with event planning, execution strategy, and staffing alignment.

Qualifications:

Experience

• 3–6+ years of high-volume culinary experience, with banquet or event execution required.
• Proven experience leading teams in fast-paced service environments.
• Experience with weddings, large-scale events, or multi-course service is strongly preferred.

Skills & Knowledge

• Strong leadership presence with the ability to run service independently.
• Advanced understanding of banquet production, timing, and execution, and all stations on the line. 
• Proficiency in all core cooking techniques (braising, sautéing, grilling, broiling, frying).
• Excellent knife skills and knowledge of kitchen equipment.
• Ability to follow recipes and read banquet event orders (BEOs), contracts, and production sheets.
• Strong organizational, problem-solving, and prioritization skills, with attention to detail.
• Ability to abide by standard operating procedures.
• Provide clear and effective communication skills.
• Oversee the daily activities of the banquet prep cooks.
• Perform all additional duties required by Executive Chef/Sous Chef.
• Fluent in English (reading, writing and speaking). 
• Ability to focus for an entire shift, trouble shooting and prioritizing skills. 
• Understands and adheres to environmental standards set by the winery.
• Must have or have the ability to obtain a Riverside County Food Handler’s Card.

Physical Requirements:

• Ability to work long 8-10+ hours shifts with high physical endurance to stand, walk, and carry. 
• Frequent bending, reaching, stooping, pushing, and pulling carts.
• Ability to lift up to 50 lbs. 
• Ability to work at high temperatures. 

Company Standards:

• Understand the PONTE Values and Service Standards. 
• Ensure the safety of guests and associates.
• Follow the environmental standards set by the Company
• Treat all associates and guests in a respectful manner.
• Exhibit integrity (honesty and truthfulness).
• Perform any other duties as required by your Manager