Banquet Chef

Banquet Chef

Lead banquet culinary operations for a luxury resort generating approximately $30 million in annual food revenue.

Oversee a culinary team of 4 associates, providing leadership, training, scheduling, and performance management.

Deliver consistently exceptional food quality and presentation for weddings, corporate events, social functions, conferences, and resort banquets.

Partner closely with the Executive Chef, Banquet Operations, Events, and Food & Beverage leadership to execute high-volume events flawlessly.

Salary and Benefits

Salary- $,000

Health, Dental and Vision- 80.3% company paid; thereafter until 6%

STD and LTD, Accident, Hospital indemnity, pet insurance

401K
- Eligible after 1 year Company matches dollar for dollar for the first 3% and $.50

12 Vacation and PTO Days during first year, increases every year after year 1

20% discount on food and beverage, 30% on retail

$70 cell phone reimbursement

Banquet Chef Key Responsibilities

• Plan and execute banquet menus consistent with the resort's luxury standards and culinary vision.
• Manage banquet production, preparation, plating, buffet presentation, and event execution.
• Maintain strong food quality, consistency, sanitation, and safety standards.
• Control food and labor costs through effective purchasing, portion control, production planning, and inventory management.
• Review banquet event orders (BEOs) and coordinate culinary requirements, timing, and staffing.
• Train, coach, and develop culinary team members while fostering a positive, accountable kitchen culture.
• Collaborate with Sales and Events teams to accommodate special menus, dietary needs, and customized guest requests.
• Ensure proper kitchen organization, cleanliness, equipment maintenance, and adherence to HACCP standards.
• Assist with menu development and seasonal culinary programming.
• Maintain a calm, solutions-oriented approach during high-volume events and changing operational demands.

Ideal Candidate

• Proven experience as a Banquet Chef, Sous Chef, or Culinary Leader in a luxury hotel, resort, country club, or high-volume hospitality operation.
• Strong banquet and event execution experience with excellent organizational skills.
• Demonstrated ability to lead and develop a culinary team.
• Strong knowledge of food cost, labor management, purchasing, and inventory controls.
• Creative, adaptable, hands-on leader with a passion for exceptional guest experiences.
• Culinary degree or equivalent professional experience preferred.