Banquet Chef

About the role

The Banquet Chef plans, organizes, and executes all banquet and catered culinary operations throughout the resort, ensuring exceptional food quality, flawless execution, and memorable guest experiences across weddings, conferences, social events, golf tournaments, VIP functions, and large-scale resort events.

Responsibilities

• Lead all banquet culinary operations for resort events ranging from intimate gatherings to large-scale functions, ensuring exceptional food quality, presentation, consistency, and execution.
• Execute multiple events simultaneously while maintaining luxury hospitality standards.
• Collaborate with the Executive Chef on banquet menus, seasonal offerings, and culinary innovation.
• Develop creative menus that reflect current culinary trends while meeting client expectations and ensuring all banquet recipes and presentations are standardized.
• Lead, coach, and inspire Sous Chefs, banquet cooks, culinary associates, and stewarding teams, including recruiting, onboarding, training, and developing banquet culinary talent.
• Conduct regular coaching, performance evaluations, and skills development to promote teamwork, accountability, professionalism, and continuous improvement.
• Achieve budgeted food cost, labor cost, and operating expense goals, forecasting staffing requirements based on event volume and maximizing labor productivity.
• Monitor banquet food production to minimize waste, maintain accurate inventories, and implement purchasing controls.
• Analyze banquet profitability and identify opportunities for operational improvements.
• Ensure compliance with HACCP, ServSafe, OSHA, and local health regulations, maintaining the highest standards of sanitation, food safety, and organization.
• Conduct routine inspections of banquet production areas and ensure all banquet equipment is maintained and operated efficiently.
• Partner with Engineering to address equipment repairs promptly and maintain accurate production schedules and prep lists.
• Lead daily production meetings and event lineups, maintaining open communication across culinary and event departments.
• Recognize and celebrate associate achievements, promoting a culture of ownership, accountability, and guest-focused service.
• Review banquet event orders (BEOs) daily, develop production schedules and prep timelines, and create staffing schedules aligned with business demands.
• Complete payroll edits, labor reporting, monthly inventories, and food cost analysis accurately.
• Maintain banquet recipe books and production standards, and complete performance documentation and disciplinary actions when appropriate.
• Participate in departmental meetings, budget planning, and annual business reviews.