Overview

Dynamic and hands-on culinary leader responsible for overseeing all banquet kitchen operations, ensuring exceptional food quality, consistency, and execution for events of all sizes. Partners closely with the Executive Chef, culinary team, and banquet leadership to deliver memorable guest experiences.

Salary and Benefits

Salary Range 75,000-85,000

Bonus- 10% based on established KPI metrics

Health, Dental and Vision- available on the 1st day of the month after you started

401K- company contribution 100% up to 3% and 50% up to the next 6%

Vacation- two weeks which accrues from day 1

Dining discounts throughout the property

Banquet Chef Key Responsibilities

• Oversee daily banquet kitchen operations, including production, preparation, and execution of all banquet menus.
• Lead, train, mentor, and motivate a diverse culinary team to ensure consistent performance and high morale.
• Develop, update, and refine banquet menus with a focus on seasonality, creativity, and cost-effectiveness.
• Ensure all dishes are prepared to the highest quality standards and align with property expectations and brand standards.
• Maintain strict adherence to food safety, sanitation, and HACCP guidelines.
• Manage ordering, inventory, and cost controls to achieve targeted food and labor cost percentages.
• Collaborate closely with the banquet team to plan and execute events, ensuring accurate and timely service.
• Conduct pre-event meetings to review menus, dietary needs, timelines, and special requests.
• Maintain cleanliness, organization, and maintenance of all banquet kitchen equipment and spaces.
• Assist in recruiting, onboarding, and scheduling staff to meet operational and event needs.
• Troubleshoot and resolve issues during service with a calm and solutions-focused approach.
• Uphold a culture of teamwork, communication, and continuous improvement.

Banquet Chef Qualifications

• 3–5 years of banquet or high-volume culinary leadership experience; hotel or resort background preferred.
• Proven track record in managing large-scale events and high-volume production.
• Strong leadership, communication, and team-building skills.
• Excellent organizational and time-management abilities.
• Culinary degree or equivalent professional experience preferred.
• Ability to work a flexible schedule, including nights, weekends, and holidays.