Position Overview
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Lead banquet culinary operations for a luxury resort generating approximately $30 million in annual food revenue.
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Oversee a culinary team of 4 associates, providing leadership, training, scheduling, and performance management.
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Deliver consistently exceptional food quality and presentation for weddings, corporate events, social functions, conferences, and resort banquets.
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Partner closely with the Executive Chef, Banquet Operations, Events, and Food & Beverage leadership to execute high-volume events flawlessly.
Salary and Benefits
Salary- $110,000-130,000
Health, Dental and Vision- 80.3% company paid; thereafter until 6%
STD and LTD, Accident, Hospital indemnity, pet insurance
401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and$.50
12 Vacation and PTO Days during first year, increases every year after year 1
20% discount on food and beverage, 30% on retail
$70 cell phone reimbursement
Banquet Chef Key Responsibilities
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Plan and execute banquet menus consistent with the resort’s luxury standards and culinary vision.
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Manage banquet production, preparation, plating, buffet presentation, and event execution.
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Maintain strong food quality, consistency, sanitation, and safety standards.
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Control food and labor costs through effective purchasing, portion control, production planning, and inventory management.
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Review banquet event orders (BEOs) and coordinate culinary requirements, timing, and staffing.
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Train, coach, and develop culinary team members while fostering a positive, accountable kitchen culture.
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Collaborate with Sales and Events teams to accommodate special menus, dietary needs, and customized guest requests.
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Ensure proper kitchen organization, cleanliness, equipment maintenance, and adherence to HACCP standards.
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Assist with menu development and seasonal culinary programming.
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Maintain a calm, solutions-oriented approach during high-volume events and changing operational demands.
Ideal Candidate
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Proven experience as a Banquet Chef, Sous Chef, or Culinary Leader in a luxury hotel, resort, country club, or high-volume hospitality operation.
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Strong banquet and event execution experience with excellent organizational skills.
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Demonstrated ability to lead and develop a culinary team.
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Strong knowledge of food cost, labor management, purchasing, and inventory controls.
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Creative, adaptable, hands-on leader with a passion for exceptional guest experiences.
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Culinary degree or equivalent professional experience preferred.
