RRE Portfolio Careers

LOCATION

The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

SUMMARY
The Executive Banquet Chef (“Chef Ejecutivo/a de Banquetes”) is responsible for the planning, organization, and execution of all banquet culinary operations, ensuring the highest standards of food quality, safety, and presentation. This role leads a culinary team in delivering refined menus with an unwavering commitment to excellence and consistency.

In addition to leading the Banquet Operation, this role supports broader Culinary and Food & Beverage initiatives across the resort, demonstrating strong leadership, innovation, and attention to detail. The Executive Banquet Chef serves as an ambassador of the department and hotel, creating exceptional, memorable dining experiences that align with AAA Five Diamond standards.

PAY & PERKS

• Compensation: $110,00 - $125,000 DOE**
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends
• Free Employee Parking and/or discounted MTS Pronto card
• Free Meals & Refreshments during working shifts
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Provide strategic and operational leadership for all Banquet Culinary operations in partnership with the Executive Chef and F&B leadership team, ensuring exceptional execution across all banquet meal periods.
• Lead the team in achieving guest satisfaction goals and upholding Five-Star and AAA Five Diamond standards.
• Partner with Human Resources to recruit, train, coach, and retain top culinary talent across the division.
• Foster a positive, collaborative work environment that emphasizes teamwork, professionalism, and a commitment to excellence.
• Deliver ongoing coaching, mentorship, and performance management through regular feedback, cross-training, and structured evaluations.
• Directly supervise Banquet Chefs, Sous Chefs, and culinary team members to ensure consistency, efficiency, and high performance.
• Lead daily pre-shift and stand-up meetings to drive communication, alignment, and execution of service and culinary standards.
• Maintain a strong, hands-on leadership presence in the kitchen, ensuring excellence in preparation, presentation, and consistency across all banquet offerings.
• Champion the highest culinary standards for quality, presentation, innovation, and flavor across all banquet menus.
• Oversee all aspects of banquet kitchen operations, including BEO review, food ordering, production planning, execution, and inventory management.
• Actively participate in BEO, Pre-Con, and Food & Beverage meetings to ensure alignment on event details, operational readiness, and guest expectations.
• Partner closely with Catering, Conference Services, and Events teams to ensure seamless planning, communication, and execution of all banquet functions.
• Support banquet and catering operations through tastings, custom menu development, and execution of special events.
• Manage food and labor costs in alignment with financial objectives while maintaining uncompromising quality and guest satisfaction.
• Establish, implement, and continuously refine SOPs to drive operational consistency, organization, and efficiency.
• Conduct and document daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies.
• Maintain accurate food safety documentation, logs, and audit readiness in accordance with internal standards and third-party requirements.
• Ensure a safe and well-maintained work environment through regular inspections, proper equipment handling, and adherence to safety procedures.
• Assume full leadership of banquet culinary operations in the absence of the Executive Chef and Executive Sous Chef.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• Bachelor’s degree in Culinary Arts, or a related field preferred.
• At least 5 years of progressive culinary leadership experience, preferably in resort, luxury hotel, and/or high-volume banquet environment.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in a hotel, or similar business entity preferred.
• Availability to work on weekends and holidays is required.
• Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook).
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS Certification required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.