Banquet Chef - The Little Nell

Banquet Chef - The Little Nell The Banquet Chef is responsible for overseeing all culinary operations for banquet events, ensuring high-quality food production, presentation, and execution. The Banquet Chef collaborates with the culinary team to create menus, manage kitchen staff, and maintain food safety standards while optimizing efficiency and cost control. This position reports to the Executive Chef. The salary range for this position is $80,000 - $100,000 plus commission. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Applications for this position will be accepted until June 21, 2026. Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations Oversee food preparation and cooking for large-scale banquet events, ensuring quality and consistency Collaborate with the banquet manager and event coordinators to plan and execute menu offerings Maintain high standards of food safety and sanitation in accordance with health regulations Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events Ensure timely delivery of food to the banquet hall, coordinating with service staff Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards Responsible for all administrative duties; This includes but is not limited payroll, scheduling inventory and menu updates Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene Handle special dietary requests or restrictions for banquet guests with attention to detail Ensure cost control measures are followed, including waste reduction and portion control Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner Other duties as assigned Culinary Degree or equivalent experience preferred 5 years of progressive experience in culinary operations required 4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi-outlet restaurant required In-depth knowledge of culinary techniques, including food preparation, cooking, and presentation Strong understanding of food safety and sanitation standards Ability to manage and lead a kitchen team, ensuring high morale and productivity Experience in creating and executing large-scale banquet menus for diverse events Proficient in inventory management, ordering supplies, and controlling food costs Ability to work efficiently in a fast-paced environment while maintaining quality standards Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten-free, vegan) Strong organizational skills and the ability to prioritize tasks effectively Excellent communication skills for coordinating with banquet managers, event planners, and staff Ability to troubleshoot and resolve issues during high-pressure banquet events Creative flair in menu development and food presentation Ability to adapt to changing menu requirements or guest preferences Strong problem-solving skills, especially when dealing with unexpected changes or challenges Ability to work flexible hours, including evenings, weekends, and holidays as required for events Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance Health, Dental and Vision Insurance Programs Flexible Spending Account Programs Life Insurance Programs Paid Time Off Programs Paid Leave Programs 401(k) Savings Plan Employee Ski Pass and Dependent Ski Passes Other company perks