Banquet Chef

Job Summary We are seeking an experienced and passionate culinary leader to join our team as a Banquet Chef. This individual will play a key role in leading banquet culinary operations and ensuring the successful preparation, production, and presentation of food for meetings, weddings, conferences, social events, and other large‑scale functions. Responsibilities Review banquet event orders, coordinate production schedules, manage food and labor costs, maintain appropriate inventory levels, and ensure all food is prepared according to established recipes, presentation standards, and event timelines. Oversee the planning and execution of daily banquet food production, preparation, and presentation. Lead the daily preparation and execution of banquet food production in accordance with Banquet Event Orders, established recipes, presentation standards, and event timelines. Communicate event details, production assignments, and operational priorities to the culinary team through daily pre‑shift meetings. Coordinate closely with the Executive Chef, Catering, Conference Services, Banquets, Purchasing, and Stewarding teams to ensure seamless event execution. Assist with daily food ordering using established par levels, anticipated banquet business, event guarantees, and operational needs. Maintain appropriate inventory levels while minimizing waste, spoilage, and unnecessary food costs. Oversee the preparation of banquet prep sheets, production schedules, pull sheets, and event timelines, ensuring they are accurate and used consistently. Assign culinary team members to appropriate stations and production responsibilities based on business volume and event requirements. Inspect banquet food prior to service to ensure quality, taste, temperature, portioning, presentation, and consistency meet established standards. Manage multiple events simultaneously while maintaining quality and meeting established service deadlines. Provide hands‑on support and perform culinary or stewarding duties when necessary to support the operation. Conduct daily walkthroughs of banquet kitchens, storage areas, refrigerators, freezers, and preparation areas. Identify and address concerns related to cleanliness, organization, equipment, maintenance, food storage, safety, and sanitation. Guide the daily and nightly cleaning of all banquet kitchen areas and follow up with the Stewarding team to ensure workspaces and equipment are clean, organized, and prepared for the following day’s events. Maintain thorough knowledge of food allergies and dietary restrictions and respond to allergy‑related requests with accuracy and urgency. Ensure the culinary team follows proper procedures to prevent allergen cross‑contact and food‑borne illness. Maintain compliance with all applicable health codes, food‑safety standards, sanitation requirements, and company policies. Assist the Executive Chef with the creation, testing, costing, and implementation of banquet menus, seasonal offerings, themed events, and customized special‑event menus. Monitor banquet food and labor costs, analyze operating results, manage expenses, and support departmental budget objectives. Assist with scheduling culinary team members according to event volume, production requirements, and approved labor guidelines. Attend Banquet Event Order meetings, Food and Beverage meetings, leadership meetings, safety meetings, and other operational meetings as required. Represent the banquet culinary team professionally and communicate relevant information to team members and hotel leadership. Coach, train, and develop culinary team members in preparation techniques, presentation standards, sanitation practices, safety procedures, and event execution. Serve as a positive example of professionalism, teamwork, accountability, organization, and culinary excellence. Assume additional culinary leadership responsibilities in the absence of the Executive Chef or Executive Sous Chef, as assigned. Qualifications Culinary degree, certificate, or equivalent professional culinary training is preferred. A minimum of three years of progressive culinary experience in a high‑volume professional kitchen is required. Previous banquet culinary experience in a hotel, resort, convention center, catering operation, or large‑event venue is strongly preferred. Previous supervisory or culinary leadership experience is preferred. Experience executing food production for high‑volume meetings, weddings, conferences, buffets, plated dinners, and special events. Knowledge of basic and advanced cooking methods, culinary techniques, food preparation, and kitchen equipment. Ability to read, understand, and execute Banquet Event Orders, recipes, production sheets, and event timelines. Strong knowledge of proper cooking temperatures, cooling procedures, food storage, sanitation, and safe food‑handling practices. Working knowledge of food allergens, dietary restrictions, allergen cross‑contact prevention, and appropriate guest accommodations. Knowledge of applicable state and local health codes, company food‑safety standards, and third‑party food‑safety audit requirements. Current food‑handler certification or food‑protection manager certification, as required by local regulations. Ability to develop and execute consistent recipes, portion standards, and banquet presentations. Basic knowledge of menu costing, inventory management, food‑cost controls, labor management, and waste reduction. Strong leadership, communication, organization, time‑management, and problem‑solving skills. Ability to remain composed, organized, and solutions‑focused during high‑volume events and changing operational conditions. Ability to work independently while also collaborating effectively with culinary, banquet, catering, stewarding, and hotel leadership teams. Ability to prioritize multiple events, production deadlines, and operational responsibilities simultaneously. Must provide and maintain the culinary tools required to perform the position, including appropriate cutting tools and a calibrated food‑grade thermometer, when required by company policy. Ability to stand and walk for extended periods. Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation. Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on banquet and business demands. Must meet all legal and company requirements associated with the position. A genuine passion for culinary excellence, team development, guest satisfaction, and exceeding expectations. Compensation Salary: $90,000 - $95,000. Benefits Comprehensive health insurance Retirement plans, including 401(k) with company match Paid time off and holiday pay On‑site wellness programs Local discounts and employee rates on hotel stays Ongoing training and development opportunities Equal Opportunity Employer Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. #J-18808-Ljbffr BENCHMARK