Executive Chef, Catering and Banquets

Summary Statement

The Executive Chef, Catering and Banquets is responsible for the entirety of daily operations of the back of the house functions in banquet and group dining spaces within Resorts World Las Vegas. This position will oversee all activity in the kitchen, training of personnel, menu planning, overseeing product purchasing, and managing culinary budget. The Executive Chef, Banquets serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor.

The Executive Chef, Banquets is an ambassador for the organization as they promote the employer brand. They are a key partner in the strategic sourcing that ensure quality, quantity & diversity in the applicant pool. Your ability to successfully represent Resorts World Las Vegas will make us the premier employer of choice.

Includes, but is not limited to:
Oversee all banquet culinary operations, ensuring flawless execution of every event. Lead, mentor, coach, and develop the banquet culinary leadership team and hourly team members. Plan, organize, and execute banquet menus for conventions, meetings, weddings, galas, VIP functions, and special events. Review and interpret Banquet Event Orders (BEOs) to ensure accurate production planning and execution. Develop daily production schedules and coordinate all kitchen banquet activities to meet operational timelines.

Ensure all food is prepared and presented in accordance with company quality, consistency, presentation, and brand standards. Maintain exceptional culinary standards while delivering outstanding guest experience. Manage departmental food cost, labor cost, productivity, and operating expenses while achieving financial objectives. Forecast staffing requirements and develop labor schedules based on business volume and operational needs. Recruit, interview, hire, train, coach, evaluate, and develop culinary team members.

Conduct regular performance reviews and create development plans for culinary leaders and employees. Foster a culture of accountability, teamwork, engagement, and continuous improvement. Maintain standardized recipes, portion control, production methods, and plating consistency. Monitor inventory levels and oversee purchasing, receiving, storage, and product utilization to minimize waste and maximize profitability. Ensure proper rotation, handling, labeling, and storage of all food products.

Collaborate with Purchasing to source high-quality products while maintaining budget targets. Partner closely with Catering, Banquets, Stewarding, Restaurants, Butchery, Garde Manger, Pastry, Engineering, and Warehouse teams to ensure seamless event execution. Participate in banquet planning meetings, pre‑shift briefings, and operational reviews. Support the development of new banquet menus, seasonal offerings, and innovative culinary concepts. Evaluate guest feedback and implement improvements to enhance food quality and service.

Resolve operational challenges quickly during banquet service while maintaining high standards of execution. Ensure compliance with all food safety, sanitation, HACCP, health department, OSHA, and company policies and procedures. Maintain a clean, organized, and safe kitchen environment while promoting a culture of workplace safety. Ensure all kitchen equipment is properly maintained and coordinate repairs when necessary. Monitor banquet production to optimize efficiency, minimize waste, and maximize productivity.

Maintain accurate production records, inventories, ordering, and operational documentation. Support budgeting, forecasting, and long‑range operational planning. Identify opportunities to improve operational efficiencies and implement best practices. Ensure all events are executed on time, within budget, and according to guest expectations. Demonstrate strong leadership during high‑volume operations while maintaining composure under pressure. Promote open communication and collaboration across all culinary and hotel departments.

Perform additional duties and special projects as assigned by senior culinary leadership. Ensure that required licensing is…