BANQUET CHEF

Banquet Chef – Hotel ZaZa Dallas Uptown

Location:

Dallas

Reports To:

Executive Chef Experience

Required:

Prior culinary leadership experience in a luxury hotel, resort, banquet, catering, or hospitality environment.

Markets:
Dallas About Hotel Za Za Hotel  ZaZa is a collection of luxury boutique hotels recognized for delivering exceptional guest experiences through distinctive accommodations, personalized service, and attention to detail. At Hotel ZaZa Dallas, our associates are passionate about creating memorable moments and exceeding guest expectations in every interaction.

We are seeking a talented, organized, and results-driven Banquet Chef to join our Culinary team. This individual will oversee the execution of all banquet and catered culinary operations while ensuring exceptional food quality, consistency, presentation, and service standards that reflect the Hotel ZaZa luxury experience.

Position Overview The Banquet Chef is responsible for planning, organizing, and directing all culinary activities related to banquet events, meetings, weddings, social functions, and special events. This position ensures the successful preparation and execution of banquet menus while maintaining quality standards, food safety compliance, labor efficiency, and exceptional guest satisfaction.

The ideal candidate is a hands-on leader who thrives in a high-volume environment, demonstrates exceptional culinary skills, and has a passion for delivering memorable dining experiences.

Key Responsibilities Oversee all culinary operations related to banquet events, meetings, conferences, weddings, and special functions.

Ensure banquet food is prepared and presented according to Hotel ZaZa standards, recipes, and specifications.

Collaborate with the Executive Chef and Sales & Catering teams to plan menus and execute special event culinary offerings.

Manage banquet kitchen production schedules to ensure timely execution of all events.

Lead, coach, train, and develop banquet culinary team members.

Ensure proper staffing levels are maintained for scheduled events.

Maintain consistency in food quality, appearance, taste, and portion control.

Conduct daily kitchen inspections to ensure cleanliness, organization, and compliance with food safety standards.

Monitor inventory levels and assist with purchasing, ordering, and receiving food products.

Ensure proper product rotation and adherence to First-In, First-Out (FIFO) procedures.

Control food costs through proper portioning, waste reduction, and efficient utilization of products.

Assist in the development and implementation of banquet menus, seasonal offerings, and special event menus.

Coordinate with culinary and stewarding teams to ensure successful event execution.

Ensure compliance with all local health department regulations and food safety practices.

Safely operate and oversee the use of kitchen equipment including ovens, braisers, slicers, grills, steamers, and mixers.

Monitor labor productivity while maintaining service excellence.

Assist with VIP events, holiday programming, chef tastings, and large-scale catering functions.

Address operational challenges and provide effective solutions during event execution.

Attend departmental meetings and participate in culinary planning sessions.

Maintain a clean, professional, and organized work environment at all times.

Comply with all company policies, safety procedures, and brand standards.

Perform other duties as assigned by management.

Passion for culinary excellence and guest satisfaction.

Strong leadership and team development skills.

Comprehensive knowledge of banquet and catering operations.

Strong organizational and time-management abilities.

Ability to prioritize multiple events and deadlines simultaneously.

Excellent communication and interpersonal skills.

Strong attention to detail and commitment to consistency.

Ability to perform effectively in a fast-paced environment.

Professional appearance and demeanor.

Ability to lead by example and maintain a positive team culture.

Dependable attendance and punctuality.

Preferred Qualifications Minimum of three to five years of culinary leadership experience in banquet, catering, hotel, or resort operations.

Luxury hotel experience preferred.

Previous experience as a Banquet Chef, Sous Chef, or Executive Sous Chef.

Strong understanding of food costing, menu engineering, and labor management.

Knowledge of large-scale event production and culinary logistics.

Food Handler Certification required or ability to obtain certification.

Serv Safe…