Head Banquet Chef

Head Banquet Chef

Running Y Resort is seeking an experienced Head Banquet Chef to oversee banquet kitchen operations, ensuring high‑quality food and cost‑effective service.

The Head Banquet Chef will plan, organize, and direct the work of employees in the banquet kitchen, oversee food preparation for banquet and catering events, maintain highest food quality while controlling costs, and develop new menus as needed.

• Direct and oversee banquet culinary operations, including production of all meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity, implementation of policies, cost controls, and overall profitability.
• Create and implement new menus and individual menu items based on current food trends and regional tastes.
• Interact with guests, clients, and members to monitor satisfaction, evaluate issues, and improve service.
• Ensure all equipment is clean and in excellent working condition through inspection and preventive maintenance.
• Ensure compliance with federal, state, local, and company health, safety, sanitation, and alcohol awareness standards.
• Perform general management duties including staff training, systems management, budgeting, forecasting, reporting, department management, and meeting facilitation.
• Develop team performance, supervise, train, schedule, counsel, evaluate, and recognize staff.
• Place food and supply orders as directed.
• Verify invoices and freshness of product upon receipt.
• Control costs of goods and labor per budget predictions.
• Menu and recipe creation, development, design, and cost analysis.
• Implement SOPs for all food and beverage outlets.
• Kitchen design and setup for all venues.
• Coordinate with other resort departments to maintain quality standards.
• Manage staffing levels throughout shifts.
• Perform additional responsibilities as requested by Management.

• Must be able to read and write to facilitate communication.
• 8+ years of progressive hotel culinary experience in banquet environment; seasonal experience a plus.
• At least 4 years in a senior culinary role.
• Proven leadership skills.
• Excellent organizational and multi‑tasking abilities.
• Thrives under pressure.
• Excellent interpersonal and administrative skills.
• Knowledge of service, food, and beverage products in upscale dining operations.
• All employees must maintain a neat, clean, and well‑groomed appearance.
• Experience executing consistent, high‑quality menu items.
• High‑level training and mentorship skills.
• Management‑level food safety knowledge.
• Basic computer skills.
• First aid/CPR certification.
• Ability to work long hours when required.
• Can push/pull carts and equipment up to 250 lbs occasionally.
• Walking and standing most of the workday.
• Spanish speaking is a plus.

• Understanding of proper use and maintenance of major kitchen equipment (stoves, refrigeration, slicer, knives, dishwashers).
• Assists with hiring and training of all new employees.
• Ability to work in a high‑energy, demanding environment.

• Food Handlers Card.
• OLCC Certification.

• Ability to speak and hear.
• Close and distance vision.
• Frequent sitting with mostly walking and standing.
• Frequently lifts/carries up to 100 lbs.

• Indoor/outdoor environment, exposure to heat and outdoor temperatures.
• Frequent computer use.
• Varying schedule including evenings, weekends, holidays, and extended hours as business dictates.
• Noise level typically moderate to loud.

Salary: $60,000.00 - $70,000.00

Director

Full‑time

Management and Manufacturing

Hospitality