BANQUET CHEF /$70-80K

The Banquet Chef is responsible for overseeing all aspects of culinary preparation for banquet functions, ensuring the highest quality food standards and consistency in execution. This position manages banquet kitchen personnel and operations while ensuring adherence to all food handling and sanitation regulations. The Banquet Chef collaborates with the Executive Chef to create and execute menus that enhance the guest experience and meet event-specific requirements.

 

Core Responsabilitues:

• Supervise, guide, and train banquet kitchen associates to deliver high-quality food for large-scale events with a focus on timing, consistency, presentation, and sanitation.
• Ensure proper inventory levels and availability of supplies and materials needed for effective banquet food production.
• Establish and maintain performance standards for food preparation and production to achieve coordinated and cost-effective operations.
• Oversee cleanliness, sanitation, and organization in all banquet food preparation areas, ensuring compliance with safety regulations and company policies.
• Monitor food and labor costs and take action to maintain profitability within established goals.
• Ensure compliance with OSHA and food safety regulations, including local, state, and federal guidelines.
• Collaborate with the Executive Chef to design banquet menus that align with client needs and seasonal availability.
• Assist in planning and executing high-volume events with precision and efficiency.
• Perform other duties as required to support the successful operation of the culinary department and hotel events.

Qualifications

What we are looking for

• Ability to work all stations on the line.
• Food handling certification required.
• High work ethic and self-initiative
• Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

• Certification from a recognized culinary school or formal apprenticeship preferred.
• Minimum 3 years of experience in a similar role within a hotel, resort, or banquet-focused operation.
• In-depth knowledge of food safety standards and banquet kitchen operations.
• Strong leadership skills with proven ability to manage and motivate a team in a high-pressure environment.
• Excellent communication and interpersonal skills; fluency in English (written and verbal) required; additional language skills a plus.
• Proficiency in Microsoft Office Suite and standard kitchen software systems.
• High level of professionalism, initiative, and attention to detail.
• Flexibility to work varying schedules, including nights, weekends, and holidays, based on business needs.
• Ability to remain composed and focused under pressure while meeting tight deadlines.