Banquet Chef

Position Overview

• Lead banquet culinary operations for a luxury resort generating approximately $30 million in annual food revenue.
• Oversee a culinary team of 4 associates, providing leadership, training, scheduling, and performance management.
• Deliver consistently exceptional food quality and presentation for weddings, corporate events, social functions, conferences, and resort banquets.
• Partner closely with the Executive Chef, Banquet Operations, Events, and Food & Beverage leadership to execute high-volume events flawlessly.

Salary and Benefits

Salary- $110,000-130,000

Health, Dental and Vision- 80.3% company paid; thereafter until 6%

STD and LTD, Accident, Hospital indemnity, pet insurance

401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and$.50

12 Vacation and PTO Days during first year, increases every year after year 1

20% discount on food and beverage, 30% on retail

$70 cell phone reimbursement

Banquet Chef Key Responsibilities

• Plan and execute banquet menus consistent with the resort’s luxury standards and culinary vision.
• Manage banquet production, preparation, plating, buffet presentation, and event execution.
• Maintain strong food quality, consistency, sanitation, and safety standards.
• Control food and labor costs through effective purchasing, portion control, production planning, and inventory management.
• Review banquet event orders (BEOs) and coordinate culinary requirements, timing, and staffing.
• Train, coach, and develop culinary team members while fostering a positive, accountable kitchen culture.
• Collaborate with Sales and Events teams to accommodate special menus, dietary needs, and customized guest requests.
• Ensure proper kitchen organization, cleanliness, equipment maintenance, and adherence to HACCP standards.
• Assist with menu development and seasonal culinary programming.
• Maintain a calm, solutions-oriented approach during high-volume events and changing operational demands.

Ideal Candidate

• Proven experience as a Banquet Chef, Sous Chef, or Culinary Leader in a luxury hotel, resort, country club, or high-volume hospitality operation.
• Strong banquet and event execution experience with excellent organizational skills.
• Demonstrated ability to lead and develop a culinary team.
• Strong knowledge of food cost, labor management, purchasing, and inventory controls.
• Creative, adaptable, hands-on leader with a passion for exceptional guest experiences.
• Culinary degree or equivalent professional experience preferred.