Banquet Culinary Supervisor

Key Responsibilities

• Lead assigned banquet and catering kitchen shifts and support execution of events, including plated meals, buffets, receptions, breaks, and other functions.
• Review banquet event orders, menus, production needs, timelines, guest counts, dietary needs, allergies, special requests, and event changes as directed.
• Cook and support production flow, product quality, organization, timing, safety, sanitation, and communication with front-of-house banquet partners to support a consistent, high-quality event experience.
• Actively supervise and support line-level culinary responsibilities, including prep, setup, execution, replenishment, service support, breakdown, and clean-as-you-go expectations.
• Identify and escalate food quality, timing, staffing, equipment, facility, or product concerns that may impact service.

Shift Leadership, Team Direction & Coaching

• Serve as a visible, hands-on supervisor who provides task direction, prioritization, and real-time coaching to banquet culinary colleagues.
• Reinforce culinary standards, event specifications, sanitation, safety, organization, and time management.
• Support training and onboarding through demonstration, instruction, and consistent reinforcement of standards.
• Provide in-the-moment coaching and communicate performance, attendance, training, or operational concerns to the Executive Banquet Chef or other appropriate leader for follow-up.

Guest/Event Experience & Cross-Functional Communication

• Support guest and client satisfaction by helping ensure banquet culinary operations are accurate, organized, timely, and consistent.
• Maintain effective communication with front-of-house banquet staffing and event partners regarding timing, readiness, replenishment, special meals, dietary restrictions, and event changes.
• Collaborate with Banquets, Event Services, Stewarding, Food & Beverage leadership, and Culinary leadership to support smooth event execution.
• Respond to last-minute changes and guest-impacting concerns with calm, practical, and solutions-oriented communication.

Food Safety, Sanitation & Compliance

• Follow and reinforce all food safety, sanitation, cleanliness, equipment-use, and kitchen safety standards.
• Ensure kitchen facilities, work areas, storage areas, and equipment are maintained safely and cleanly.
• Maintain required Food Handler's Certificate.
• Report equipment, product, sanitation, safety, or facility concerns promptly to leadership.

Qualifications

• Experience: 3+ years of experience in a banquet or catering kitchen preferred. Comparable high-volume culinary, hotel, catering, or event food production experience may be considered. Previous experience coordinating the work of others, training colleagues, leading a station or shift, or providing team direction preferred. Hotel banquet experience preferred.
• Education & Certifications: High school diploma or GED equivalent preferred. Culinary education and/or equivalent on-the-job culinary training preferred. Valid Food Handler's Certificate required. Additional certifications or systems experience, including banquet event order systems, purchasing systems, inventory tools, or hotel culinary systems, preferred.