Banquet Chef (Hotel Emma)

About the role

The Banquet Chef is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large-scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Banquet Chef serves as the primary culinary representative to the sales team and clients, ensuring successful events. In the absence of the Executive Sous Chef or Executive Chef, the Banquet Chef assumes full kitchen leadership responsibilities.

Responsibilities

• Leads all banquet culinary production, organization, and execution.
• Plans and executes banquet prep schedules, production lists, and staffing needs.
• Oversees and participates in high-volume food production for banquets, private dining, and special events.
• Expedites multiple banquets simultaneously.
• Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution.
• Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards.
• Collaborates with Purchasing on procurement and quality ingredients.
• Coordinates mise en place quantities for large-scale service and verifies readiness prior to events.
• Develops, writes, and executes banquet and special function menus within established budgets.
• Produces banquet-specific recipes and completes food cost analysis as required.
• Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels.
• Delegates daily banquet production tasks and ensures accountability.
• Provides ongoing coaching in technique, organization, sanitation, and execution.
• Creates development plans for sous chefs, supervisors, and cooks to advance to the next level.
• Supports a culture of professionalism, teamwork, and continuous improvement.
• Assists with overall kitchen operations and supports à la carte service as needed.
• Maintains cleanliness and organization of all kitchen areas, including walk-ins, freezers, dry storage, and banquet prep spaces.
• Oversees stewarding operations related to banquet service, equipment, and storage.
• Ensures proper handling, labeling, rotation, and storage of all food products.
• Monitors china, glassware, silverware usage, breakage, and inventory related to banquets.
• Communicates maintenance and equipment needs promptly to leadership.
• Enforces all food safety, sanitation, and health department standards.
• Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines.
• Conducts daily quality, date, and labeling checks across banquet production areas.
• Collaborates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges.
• Works with front-of-house, events, and stewarding teams to ensure seamless service execution.
• Shares guest feedback and operational insights with the Executive Chef.
• Assists with staff meal planning, production, and quality control.
• Supports inventory management for banquet-related product and storage areas.
• Provides up-to-date scheduling and fulfills minor administrative and hotel meeting requirements.
• Serves as the main point of contact for leadership in the pastry department.