MK Banquets Chef (Salary

MKR Banquets Chef

At Mauna Kea Resort, every banquet, celebration, conference, wedding, and special event is an opportunity to create unforgettable experiences through exceptional cuisine and genuine hospitality. From intimate gatherings overlooking Kauna ʻ oa Bay to large-scale resort events, our Banquets team delivers memorable moments that showcase the flavors, creativity, and excellence that define Mauna Kea.

We are seeking a Banquets Chef who is a passionate culinary leader with exceptional organizational skills, strong operational knowledge, and a commitment to delivering outstanding banquet experiences. This role is ideal for an experienced chef who thrives in a fast-paced environment, enjoys leading teams, and excels at executing high-quality events while balancing creativity, efficiency, and financial performance.

Our culture is built on collaboration, accountability, and culinary excellence. We empower our leaders to inspire their teams, maintain the highest standards of food quality and presentation, and create exceptional experiences for guests and clients alike. Here, your leadership, creativity, and expertise will play a vital role in the success of one of Hawai ʻ i's premier resort destinations.

As a Hawaii Business Magazine "Best Places to Work" recipient for five consecutive years, we are committed to investing in our people through competitive pay, comprehensive benefits, career development opportunities, recognition programs, and outstanding travel perks through Marriott and Seibu Prince Hotels & Resorts Worldwide.

If you are passionate about large-scale event dining, culinary innovation, and leading talented teams to success, we invite you to join our culinary leadership team.

Position Overview and Responsibilities:

As Banquets Chef, you will oversee all banquet food planning, production, and execution, ensuring exceptional quality, consistency, and service for resort events. You will supervise culinary team members, manage banquet culinary operations, control food and labor costs, and collaborate closely with Sales, Catering, Food & Beverage, Stewarding, and Engineering teams to ensure successful event execution. This role requires strong leadership, culinary expertise, organizational skills, and financial acumen.

Essential Job Functions:

• Oversee all banquet food planning, preparation, production, and execution.
• Ensure banquet events are executed efficiently while maintaining the highest standards of quality and presentation.
• Review and monitor food and labor costs for all banquet functions.
• Assist the Executive Chef and Executive Sous Chef in establishing and implementing cost-control procedures.
• Create, maintain, and update recipe costing cards and banquet menu specifications.
• Maintain comprehensive knowledge of banquet menus and resort dining offerings.
• Attend weekly banquet event meetings to review upcoming functions and operational requirements.
• Anticipate and prepare for changes in event details, menu selections, and guest counts.
• Manage banquet food requisitioning, inventory levels, storage procedures, and product rotation.
• Partner with the Purchasing team to ensure proper inventory levels and cost management.
• Collaborate with culinary and operational departments to ensure event specifications are successfully executed.
• Ensure all food is prepared, transported, and presented according to resort standards.
• Oversee banquet buffet setup, replenishment, and presentation throughout events.
• Respond to guest dietary needs, allergies, special requests, and service concerns before and during events.
• Inspect banquet equipment and coordinate maintenance and repairs with Stewarding and Engineering teams.
• Ensure food storage areas, coolers, and reach-in units remain secure and properly maintained.
• Maintain compliance with food safety, sanitation, and health regulations.
• Train, coach, counsel, evaluate, and discipline culinary team members as necessary.
• Ensure compliance with workplace safety standards and culinary operating procedures.
• Provide leadership support in restaurant outlets when operational needs require.
• Update banquet recipe manuals, menu photography, and operational standards.
• Develop…