Top 19 Banquet chef Jobs in Waxhaw, Nc

Banquet Chef
The Ballantyne, A Luxury Collection Hotel —Charlotte, NC
- ServSafe
- 5 years
- Hotel
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Chef
Oakcrest Preparatory Academy —Fort Mill, SC
- From $47,190 a year
- Full-time
- Background check
- Current TB test
- Culinary experience
- Health insurance
- Dental insurance
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Kitchen Chef
OAKCREST SPRINGFIELD —Fort Mill, SC
- From $47,190 a year
- Full-time
- Background check
- Current TB test
- Culinary experience
- Health insurance
- Dental insurance
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Private Chef
ONEHOURCHEF —Charlotte, NC
- $2,500 - $10,000 a month
- Choose your own hours
- Hospitality
- Customer service
- Mid-level
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5d
Banquet Chef
Kimpton Hotels & Restaurants —Charlotte, NC
- $64,000 - $78,000 a year
- Evenings as needed
- Mid-level
- Hotel
- 2 years
- Health insurance
- Dental insurance
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Chef
C & W Steakhouse —Charlotte, NC
- $50,000 - $75,000 a year
- Full-time
- Customer service
- Mid-level
- In-person
- Paid time off
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Banquet Sous Chef
Myers Park Country Club, Inc —Charlotte, NC
- Mid-level
- Ability to climb stairs
- Administrative experience
Sous Chef
Country Club of the Carolinas —Marvin, NC
- $23 - $25 an hour
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Cooking
- Disability insurance
- Health insurance
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Chef
Palmetto roadhouse steaks & spirits —Lancaster, SC
- $15 - $20 an hour
- Full-time
- Mid-level
- Supervising experience
- In-person
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14d
Executive Chef
Hilton Charlotte Airport - Atrium Hospitality —Charlotte, NC
- $103,000 - $110,000 a year
- Full-time
- Cooking
- Mid-level
- Hotel
- Health insurance
- Dental insurance
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4d
Chef de cuisine
South End Restaurant —Charlotte, NC
- $80,000 - $88,000 an hour
- Full-time
- Organizational skills
- In-person
- Senior level
- Health insurance
- Paid time off
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4d
CHEF/HEAD-COOK
YASSOU GREEK CUISINE —Charlotte, NC
- $20 - $40 an hour
- Part-time
- Mentoring
- Organizational skills
- In-person
- Paid time off
Quick Apply
Executive Chef
Lucky Strike —Charlotte, NC
- Weekends as needed
- ServSafe
- Senior level
- Leadership
- Employee stock purchase plan
- Health insurance
Pastry Chef
Kimpton Hotels & Restaurants —Charlotte, NC
- $70,000 a year
- Weekends as needed
- Mid-level
- Hotel
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
1d
Pizza Kitchen Manager
FPP Hospitality —Pineville, NC
- $49,920 - $70,000 a year
- Full-time
- Customer service
- Mid-level
- In-person
- Paid time off
- Food provided
Quick Apply
Chef
The Local Draft CLT —Charlotte, NC
- $17.05 - $22.02 an hour
- Part-time
- Mid-level
- Supervising experience
- Mentoring
Quick Apply
Executive Sous Chef
Le Meridien & Sheraton Charlotte Hotels —Charlotte, NC
- Weekends as needed
- Bar
- ServSafe
- Ability to walk for extended periods
Quick Apply
Lead Line Cook - Banquets
White Lodging Services Corporation —Charlotte, NC
- Mid-level
- Hotel
- Mentoring
- Paid parental leave
- Disability insurance
Quick Apply

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Banquet Chef
The Ballantyne, A Luxury Collection Hotel —Charlotte, NC
. Maintain compliance with all local, state, and federal food safety regulations. . Lead, coach, mentor, and develop banquet culinary associates.
Quick Apply
Banquet Chef
Kimpton Hotels & Restaurants —Charlotte, NC
Provide banquet guests excellent food quality, consistency, reasonable prices, in an attractive environment and with professional service.
$64,000 - $78,000 a year
Quick Apply

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Sous Chef - The Medallion Club
Century Golf Partners Management —Westerville, OH
Excellent communication skills and the ability to collaborate effectively with kitchen and front-of-house teams. Ability to lift up to 50 lbs.
$60,000 - $65,000 a year
6d
Sous Chef
New Albany Country Club —New Albany, OH
Culinary degree, ACF certification, or equivalent experience preferred. Manage inventory, food cost controls, and daily raw cost tracking.
$50,000 - $54,000 a year
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Banquet Chef

The Ballantyne, A Luxury Collection Hotel
Charlotte, NC

Quick Apply

Job Details

Qualifications

Food & beverage industry purchasing experience
Vendor relationship building
Buffet service
Team leadership
Labor cost analysis
Managing catering events
Team development
Kitchen cost control
Hospitality industry experience
Mentoring
Leading team collaboration initiatives
Materials management in food and beverage
Cost reduction analysis
Managing kitchen staff
Workforce management
Restaurant cost management
Delegation
Staffing management
Cross-functional communication
Team building

Full Job Description

Job Description

Banquet Chef

Department: Culinary Reports To: Executive Chef

Northwood Overview

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

Position Summary

The Banquet Chef is responsible for leading all culinary production and execution for banquet and catered events while maintaining the highest standards of food quality, organization, sanitation, and guest satisfaction. This position oversees banquet kitchen operations, production planning, purchasing, scheduling, inventory, and team development while collaborating closely with Conference Services, Banquet Operations, Stewarding, Purchasing, Pastry, and other culinary outlets.

The Banquet Chef ensures successful execution of events ranging from intimate VIP dinners to large-scale conferences, weddings, galas, and hotel-wide functions while maintaining Marriott Luxury Collection standards and operational excellence.

Essential Duties and Responsibilities

Banquet Operations

. Direct daily banquet kitchen operations and culinary production.

. Lead execution of banquet events including plated meals, buffets, receptions, action stations, and specialty events.

. Ensure all banquet food is prepared, plated, and presented according to established culinary standards.

. Monitor banquet execution to ensure proper timing, consistency, quality, and guest satisfaction.

. Supervise production for multiple simultaneous events while maintaining organization and efficiency.

. Ensure banquet kitchens are prepared for upcoming events through proper planning and communication.

Event Planning & BEO Management

. Review all Banquet Event Orders (BEOs) for accuracy, production requirements, allergies, dietary restrictions, special requests, and staffing needs.

. Maintain and organize banquet production books and daily change logs.

. Attend daily BEO meetings and communicate operational updates to the culinary team.

. Coordinate production schedules and prep timelines to ensure all events are executed successfully.

. Anticipate operational challenges and proactively communicate solutions.

Culinary Leadership

. Lead, coach, mentor, and develop banquet culinary associates.

. Delegate responsibilities while promoting teamwork, accountability, and continuous improvement.

. Conduct daily lineups and communicate operational priorities, service expectations, and Marriott standards.

. Assist with interviewing, hiring, onboarding, training, coaching, scheduling, and performance management.

. Foster a positive, respectful, and professional work environment.

Food Quality & Culinary Excellence

. Maintain exceptional culinary standards in taste, consistency, appearance, and presentation.

. Ensure recipes, portion standards, and production methods are followed.

. Monitor buffet presentations throughout service and maintain food quality.

. Support menu development, recipe testing, and seasonal offerings.

. Maintain consistency across all banquet events regardless of size or complexity.

Purchasing & Inventory Management

. Manage ordering of produce, proteins, dry goods, and specialty products.

. Monitor inventory levels to ensure proper product availability.

. Minimize food waste through effective planning, inventory rotation, and product utilization.

. Work closely with Purchasing to maintain appropriate inventory levels and vendor relationships.

. Participate in monthly inventory and food cost analysis.

Labor & Financial Management

. Develop weekly schedules based on business demands while managing labor costs.

. Monitor payroll, approve timecards, and ensure compliance with company policies.

. Assist with forecasting staffing needs for large events.

. Support food cost initiatives through purchasing controls, proper production, waste reduction, and portion management.

. Maintain productivity standards while delivering exceptional guest experiences.

Food Safety & Sanitation

. Maintain compliance with all local, state, and federal food safety regulations.

. Ensure compliance with HACCP procedures, Marriott brand standards, and health department requirements.

. Maintain accurate temperature logs, sanitation records, and food safety documentation.

. Ensure proper product labeling, storage, cooling procedures, and stock rotation.

. Maintain a clean, organized, and safe kitchen environment.

Communication & Collaboration

. Collaborate with Executive Chef, Director of Purchasing, Banquet Director, Banquet Captions, Director of Events & Catering, Executive Pastry Chef , Conference Services Managers, Stewarding Supervisors, and outlet chefs to ensure successful event execution.

. Respond promptly to operational emails and banquet communications.

. Communicate production changes, menu revisions, and staffing adjustments effectively.

. Assist Sales and Conference Services Managers with culinary questions regarding banquet menus and operational capabilities.

. Promote teamwork across all hotel departments.

Additional Operational Responsibilities

. Oversee Employee Café food production and service standards.

. Coordinate production for VIP amenities and specialty guest requests.

. Support Afternoon Tea, holiday brunches, weddings, wedding tastings, whiskey dinners seasonal events, and other hotel programming.

. Participate in monthly inventories and operational planning meetings.

. Perform additional duties as assigned by the Executive Chef.

Qualifications

Required

. Minimum 5 years of progressive culinary leadership experience in a hotel, resort, banquet, or high-volume hospitality environment.

. Previous experience leading large banquet operations.

. Strong knowledge of banquet production, buffet execution, plated service, and action stations.

. Experience with food cost management, purchasing, inventory, and labor management.

. Demonstrated leadership and team development skills.

. Strong organizational, planning, and multitasking abilities.

. Excellent communication and interpersonal skills.

. ServSafe Food Protection Manager Certification (or ability to obtain).

Preferred

. Luxury hotel or resort experience.

. Marriott experience preferred.

. Experience using BirchStreet, ADP payroll systems, On-Track scheduling software, and Microsoft Office.

Knowledge, Skills & Abilities

. Strong culinary techniques and production knowledge.

. Ability to lead multiple teams simultaneously.

. Exceptional organizational and time management skills.

. Ability to prioritize multiple events in a fast-paced environment.

. Strong attention to detail and commitment to quality.

. Financial acumen related to food cost and labor management.

. Knowledge of food safety regulations and HACCP principles.

. Ability to train, mentor, and motivate culinary professionals.

. Ability to remain calm under pressure while delivering exceptional results.

Leadership Expectations

The Banquet Chef is expected to lead by example while promoting a culture of professionalism, accountability, teamwork, innovation, and continuous improvement. This leader demonstrates a commitment to culinary excellence, guest satisfaction, associate development, operational efficiency, and the Luxury Collection service standards.

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

Quick Apply

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banquet chef jobs in waxhaw, nc

Banquet Chef

Chef

Kitchen Chef

Private Chef

Banquet Chef

Chef

Banquet Sous Chef

Sous Chef

Chef

Executive Chef

Chef de cuisine

CHEF/HEAD-COOK

Executive Chef

Pastry Chef

Pizza Kitchen Manager

Chef

Executive Sous Chef

Lead Line Cook - Banquets

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