Banquet Chef

BANQUET CHEF

Reports to:

Executive Chef (position exempt)

The Banquet Chef works directly with the Executive Chef and Sous Chef to oversee all culinary operations related to banquet functions and group events. The role involves planning, prepping, and executing high‑quality food service for events ranging from intimate gatherings to large‑scale functions of up to 250 guests. Responsibilities include managing production timelines, plating logistics, staff coordination, and ensuring food quality and presentation meet our standards at every touchpoint.

• Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Demonstrate an advanced understanding of planning and execution of banquets and catering events
• Oversee detailed banquet prep timelines, ensuring all mise en place is organized and executed to meet event schedules, with precision in large‑batch cooking, proper holding, and timely service
• Lead the team through efficient plating and service strategies for events up to 250 guests, ensuring food quality and presentation remain consistent from first plate to last
• Will lend support to the restaurant when banquets are not in session
• Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations and making adjustments as needed
• Coach and mentor your team on development of their skill set, technique, and menu execution to foster an environment of continuous growth; effectively use corrective action to address root causes of issues, course‑correcting any missed opportunities
• Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Executive Chef, engineering department, and any third‑party vendors to make corrections and improvements as needed
• Maintain regular communication with the Executive Chef, F+B Management, and Sales teams to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
• Uphold and role‑model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
• Be a subject matter expert in food and culinary techniques related to executing B+C events at a high level; understand the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge

• Minimum of 3-5 years previous experience in culinary/food and beverage department head positions
• Prior experience with executing plated and family‑style banquets up to 250 guests
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Professional proficiency of the English language in reading, writing and verbal communication
• Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co‑workers
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast‑paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs to…