Banquet Chef

Apply for the Banquet Chef role at Samoset Resort. Your pay will be based on your skills and experience.

$25.00/hr – $25.00/hr

As a banquet chef you will primarily be responsible for the planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. You will oversee the food preparation for all banquet and catering events while ensuring superior quality and consistency at all times. Additionally you will help develop new banquet menus, prepare, test, taste and control new menu items.

You will maintain updated and accurate recipes and costing of all dishes prepared for banquet functions.

• Help develop new menus and meals, based on customer demand or the season.
• Test and taste all items served.
• Attend BEO meetings to be informed of all changes; review banquet event orders daily and make note of any changes.
• Establish daily priorities and assign tasks to banquet kitchen staff.
• Take a physical inventory of specific food items for the daily inventory and allot leftovers to the proper places.
• Provide support and training to other banquet staff (e.g., line cooking, food preparation, and dish plating).
• Ensure the banquet area in the kitchen is kept clean, tidy, and sanitary; oversee the regular cleaning of all equipment used in the banquet kitchen (hot boxes, speed racks, etc.).
• Supervise all other banquet kitchen staff.
• Maintain updated and accurate recipes of all dishes prepared for banquet functions; ensure that recipe cards, production schedules, plating guides and photographs are current and posted.
• Coordinate banquet production and plating with the Executive Chef or Sous Chef.
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work; work with purchasing to ensure delivery of product needed for each particular event.
• Communicate kitchen needs with the Executive Chef.
• On slower banquet weeks shifts may be required to work on the line.

• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Serve as a role model to demonstrate appropriate behaviors.
• Plan and execute multiple banquet functions.
• Ability to portion control on a large scale.
• Willingness and ability to work evenings, weekends and holidays.
• Adept at working in high‑energy, busy environments and work well under pressure.
• Strong communication skills.

Key competencies include management, time management, communication, giving clear and effective direction, producing large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability and efficiency. Adhering to our core values includes being guest‑centric, teamwork, respect, pro‑active and accountable.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality