Banquet Chef

About the role

The Banquet Chef manages food preparation, menu execution, and kitchen staff for large‑scale catering, private parties, and hotel events at The Lismore Hotel – a DoubleTree by Hilton.

Responsibilities

• Oversee large‑batch cooking, plating, and presentation to ensure high quality and consistency for events such as weddings and corporate functions.
• Collaborate with event coordinators to customize menus, accommodate dietary needs, and estimate accurate food quantities using Banquet Event Orders (BEOs).
• Train, schedule, and supervise kitchen staff (cooks and dishwashers) to maintain productivity and smooth service flow.
• Monitor food and labor budgets, manage ordering and stock levels, and minimize kitchen waste.
• Enforce strict health department guidelines, food‑handling safety, and kitchen cleanliness standards.

Qualifications

• 3–5 years of culinary experience, with at least 2 years in a supervisory or high‑volume banquet/hotel setting.
• Culinary arts degree or technical certification (preferred).
• Valid food handler card or safety certificate.

Skills

• Strong leadership and organization.
• Effective time management.
• Financial awareness regarding food costs.

Physical Demands

Ability to stand for long periods and lift up to 40 pounds in a fast‑paced environment.