Banquet Chef

About the Role

As Banquet Chef, you’ll lead the culinary execution for special events, crafting exceptional menus and overseeing banquet kitchen operations to ensure every dish delights our guests. You will report to the Executive Chef or Banquet Manager and maintain the highest standards of quality, safety, and presentation. This role offers a path to exciting culinary leadership opportunities, including potential advancement to Executive Chef, Culinary Director, or owning your own catering business.

Responsibilities

• Develop and design menus for hotel special events.
• Oversee banquet kitchen staff and coordinate daily operations.
• Ensure food safety and quality standards are consistently met.
• Maintain presentation standards that delight guests.
• Report to the Executive Chef or Banquet Manager.

Qualifications

• Hotel experience is a plus.
• A combination of education and experience in culinary arts.
• Special certifications such as a culinary diploma are considered an asset.

Requirements

• Eligible to work in the United States.
• Ability to read product labels and communicate with guests about job‑related needs.
• Physical ability to sit, stand, bend, kneel, and lift as required (with or without reasonable accommodations).
• Availability to work a flexible schedule, including evenings, weekends, and holidays.
• Warm, professional demeanor that reflects HVMG’s Culture of Excellence.

Benefits

• Career growth opportunities across a nationwide portfolio.
• Flexible scheduling.
• Access up to 40% of earned wages before payday with PayActive.
• Paid Time Off (PTO) and paid holidays.
• Full healthcare benefits: medical, dental, and vision.
• 401(k) with a guaranteed 4% match and no vesting period.
• Exclusive hotel and food & beverage discounts.

Schedule

Flexible schedule with required availability for evenings, weekends, and holidays.