Banquet Chef

Job Title : Banquet Chef

Location : Sedona, AZ

Salary : $75,000 - $80,000 + Relocation

Skills : Banquet Operations, Culinary Leadership, Luxury Hospitality, High-Volume Food Production, Event Execution, Team Management & Development, BEO Management, Menu Planning & Execution, Inventory & Cost Control, Food Safety & Sanitation

About Company / Opportunity :

Join a premier luxury resort known for delivering exceptional guest experiences, elevated dining, and world-class hospitality. This is an opportunity to lead banquet culinary operations in a high-end resort environment, overseeing everything from intimate gatherings and weddings to large-scale events. The organization offers a collaborative, team-focused culture with an emphasis on culinary excellence, leadership, and creating memorable experiences for every guest.

Responsibilities :

• Lead and supervise daily banquet kitchen operations, including prep, mise en place, cooking, plating, buffets, stations, and plated events.
• Execute breakfast, lunch, dinner, weddings, conferences, and special events to luxury-level standards.
• Direct, train, and develop banquet culinary staff while maintaining accountability for performance and execution.
• Review BEOs and coordinate staffing, production, timing, and menu execution for upcoming events.
• Expedite banquet functions and ensure food is delivered on time and to specification.
• Inspect finished products, buffets, and presentations before service to ensure quality and consistency.
• Maintain proper food rotation, storage, labeling, sanitation, and food-safety standards.
• Coordinate ordering and inventory for banquet events while maintaining appropriate restaurant par levels.
• Develop and maintain the monthly employee dining menu in alignment with the Executive Chef's standards.
• Participate in BEO, pre-con, tasting, and weekly culinary meetings.
• Conduct food tastings for weddings, groups, and other special events.
• Partner with purchasing and warehouse teams to ensure all necessary products and supplies are available.
• Complete monthly inventory and communicate operational concerns to the Executive Chef.
• Assist with employee evaluations, training, scheduling, and disciplinary processes.
• Work directly with banquet and conference leadership to discuss menu options and event requirements.

Must-Have Skills :

• Luxury Banquet & High-Volume Culinary Experience - Proven experience leading banquet operations in a high-end hotel, resort, or upscale restaurant. Must be comfortable executing weddings, conferences, plated dinners, buffets, stations, and other large-scale events while maintaining consistent food quality, presentation, and timing.

• Culinary Leadership & Team Management - Strong hands-on leader with experience supervising, training, scheduling, and developing a team of cooks. Must be able to delegate effectively, maintain accountability, communicate expectations, and keep the kitchen organized and productive during high-volume service.

• Banquet Execution, BEOs & Production Planning - Strong understanding of BEOs, event timelines, staffing, ordering, prep, mise en place, and service execution. Must be able to coordinate multiple moving parts, work closely with banquet and conference teams, and ensure every event is executed smoothly from preparation through final presentation.

Nice to Have Skills :

• Luxury Resort / 4- or 5-Star Hotel Experience - Experience working in a luxury resort or four- or five-star hotel environment with high expectations around food quality, presentation, service, and guest experience. Familiarity with Forbes, AAA, or other luxury hospitality standards is a plus.

• Fine Dining & High-End Event Experience - Background executing upscale weddings, private events, corporate functions, tasting experiences, plated dinners, buffets, and specialty stations. Strong understanding of refined presentation and the ability to maintain quality and consistency across large-volume events.

• Formal Culinary Education & Advanced Culinary Training - Culinary degree or formal training from an accredited culinary school, combined with strong practical experience. Additional training in food safety, sanitation, menu development, cost control, or culinary management would be a plus.