Hotel Banquet Cherf JN

We are seeking an experienced Banquet Chef to lead culinary execution for a luxury resort generating approximately $30 million in annual food revenue. This individual will oversee banquet production and a team of four culinary associates while ensuring exceptional food quality, presentation, organization, and consistency across weddings, conferences, corporate events, social functions, and other resort banquets. The ideal candidate is a hands-on culinary leader who thrives in a high-volume event environment and works closely with the Executive Chef, Banquet Operations, Events, and F&B leadership to deliver seamless guest experiences.

• Medical, Dental, and Vision coverage - with company match
• Additional benefits include Short-Term and Long-Term Disability, Accident, Hospital Indemnity, and Pet Insurance
• 401(k) eligibility after one year - with company match
• 12 Vacation/PTO days during the first year, with additional time earned after year one
• Employee discounts on F&B
• Cell phone reimbursement

• Plan and execute banquet menus and culinary presentations consistent with the resort's luxury standards and overall culinary vision
• Direct all aspects of banquet production, preparation, plating, buffet presentation, and event execution
• Review Banquet Event Orders (BEOs) and coordinate culinary requirements, production timelines, staffing, and event-specific needs
• Lead, train, schedule, coach, and develop a team of four culinary associates, creating a positive and accountable kitchen environment
• Maintain high standards for food quality, consistency, sanitation, food safety, kitchen organization, and HACCP compliance
• Manage food and labor costs through purchasing, portion control, production planning, waste reduction, and inventory management
• Partner with Sales and Events teams to accommodate customized menus, dietary restrictions, special requests, and unique event requirements
• Collaborate closely with the Executive Chef, Banquet Operations, Events, and F&B leadership to ensure smooth execution of high-volume functions
• Assist with menu development, seasonal offerings, and culinary programming
• Maintain a calm, organized, and solutions-focused approach while managing high-volume events and changing operational demands

• Previous experience as a Banquet Chef, Sous Chef, or culinary leader within a luxury hotel, resort, country club, or other high-volume hospitality operation
• Strong background executing banquets, weddings, conferences, corporate events, and large-scale social functions
• Demonstrated ability to lead, train, schedule, and develop culinary teams
• Strong understanding of food cost, labor management, purchasing, inventory, portion control, and production planning
• Excellent organizational skills with the ability to manage multiple events, BEOs, timelines, and changing priorities
• Creative, adaptable, and hands-on culinary leader committed to food quality, presentation, and exceptional guest experiences
• Culinary degree or equivalent professional culinary experience preferred

JOB  #post
Matt Bracher, $110,000 - $120,000