Senior Banquet Chef

The Senior Banquet Chef is responsible for leading all culinary operations for banquet and catering events at Town and Country Resort. This role oversees the planning, execution, and quality control of high-volume banquet production while maintaining exceptional culinary standards, operational efficiency, and team leadership. This position plays a key role in delivering memorable guest experiences for weddings, corporate events, galas, and resort programming, ensuring that every dish reflects the quality, creativity, and hospitality standards of Town and Country Resort. Salary range $100,00-$105,000. #towncountrySD Responsibilities Key Responsibilities Culinary Leadership & Execution Lead all banquet food production, ensuring consistency, quality, and presentation standards across all eventsExecute large-scale events ranging from intimate VIP dinners to high-volume plated and buffet functionsResponsible for banquet menu development, seasonal offerings, and special event menusEnsure recipes, specs, and plating standards are documented and followedMaintain exceptional food quality while meeting tight event timelines Event Planning & Operational Coordination Partner with Catering, Conference Services, and F&B leadership to review BEOs (Banquet Event Orders) and event detailsAttend BEO meetings and pre-event meetings to align on execution plansForecast staffing, prep schedules, and production timelines based on event volumeEnsure smooth transitions between events and outlets when sharing labor or kitchen space Team Leadership & Development Supervise, train, and mentor Banquet Sous Chefs and culinary team membersCreate prep lists, station assignments, and production schedulesMaintain a culture of professionalism, accountability, and teamworkSupport hiring, onboarding, performance coaching, and disciplinary processes as neededLead by example in cleanliness, organization, and culinary standards Financial & Cost Control Manage banquet food cost through proper purchasing, portion control, and waste reductionWork with Purchasing and Executive Chef on ordering and inventory managementEnsure accurate requisitions and product utilization aligned with event needsMaintain pars and support monthly inventory processes Food Safety & Sanitation Enforce all health department regulations and resort food safety standardsEnsure proper food handling, labeling, storage, and temperature controlsMaintain a clean, organized, and inspection-ready kitchen at all times Quality & Guest Experience Ensure banquet food reflects resort standards for flavor, presentation, and consistencySupport culinary presence at high-profile events and VIP functionsAssist with tastings and menu presentations when requiredTake pride in delivering food that enhances the overall guest event experience Qualifications Qualifications Minimum 5–7 years of progressive culinary experience, with at least 3 years in banquet or high-volume production leadershipExperience in hotels, resorts, or large event venues preferredStrong knowledge of large-scale food production, plating logistics, and buffet executionProven leadership and team development skillsSolid understanding of food cost control and kitchen financialsAbility to work in a fast-paced, high-pressure environment with multiple simultaneous eventsCulinary degree preferred but not required with equivalent experienceFood Handler Certification required; ServSafe Manager Certification preferred Core Competencies Leadership & Team DevelopmentOrganization & Production PlanningAttention to DetailCalm Under PressureCross-Department CollaborationCommitment to Quality & Hospitality Physical Requirements Ability to stand and walk for extended periodsAbility to lift and carry up to 50 lbsAbility to work nights, weekends, and holidays based on event schedule Why This Role Matters Banquets are a major part of the Town and Country Resort experience. The Senior Banquet Chef directly impacts guest satisfaction, event success, and the resort’s reputation for memorable culinary experiences.