Executive Banquet Chef

The Banquet Chef is responsible for overseeing the culinary operations and execution of all banquet, catering, private dining, and special events. This position leads the preparation and production of high-quality food for events of varying sizes and styles while ensuring exceptional standards of quality, presentation, consistency, timing, and efficiency. The ideal candidate is an experienced culinary leader with a strong background in banquet, catering, high-volume, or upscale restaurant operations . The Banquet Chef must be highly organized, detail-oriented, and comfortable managing multiple events and priorities in a fast-paced environment. Culinary Operations Oversee the day-to-day culinary operations for all banquet, catering, private dining, and special events. Plan, organize, and execute food production based on event menus, guest counts, timelines, and service requirements. Establish daily production priorities and assign preparation and cooking responsibilities to the culinary team. Ensure all menu items are prepared according to established recipes, portion standards, plating guides, and quality specifications. Maintain exceptional standards for food quality, flavor, presentation, consistency, and timing. Coordinate with event and service teams to ensure food is prepared, staged, and delivered according to event timelines. Review upcoming event schedules, menus, guest counts, special requests, and production requirements. Anticipate product and staffing needs and proactively address shortages or operational challenges before they impact an event. Ensure all necessary ingredients, equipment, tools, and supplies are available and properly prepared for each event. Remain hands‑on during preparation and service and provide strong leadership and direction to the culinary team. Adjust production plans as event needs, guest counts, or timelines change. Maintain a high level of organization and efficiency during high-volume event periods. Collaborate with culinary and event leadership on banquet and catering menu development. Assist with the creation and refinement of seasonal menus and special‑event offerings. Develop menus that balance quality, creativity, execution, and cost. Ensure menus are appropriately scaled for the size and scope of each event. Create and maintain standardized recipes, production guides, portion specifications, and plating standards. Ensure all culinary team members understand menu requirements and proper execution. Accommodate approved dietary restrictions, allergies, and special requests while maintaining quality and presentation standards. Stay current on culinary trends, techniques, and event dining expectations. Event Execution Oversee culinary execution from initial preparation through completion of each event. Review event orders and production requirements in advance to ensure proper planning. Coordinate timing between kitchen production, food staging, service, and event schedules. Ensure food is delivered and presented at the appropriate temperature and according to established standards. Work closely with event leadership and service teams to ensure smooth execution. Maintain flexibility and composure when managing last‑minute changes or unexpected event needs. Ensure consistent execution across multiple events occurring simultaneously. Participate directly in large‑scale events and high‑profile private functions as needed. Conduct post‑event reviews when appropriate and identify opportunities for improvement. Lead, train, motivate, and develop banquet culinary team members. Schedule culinary staff based on event volume, production requirements, and labor needs. Delegate responsibilities effectively and follow up to ensure assignments are completed accurately and on time. Maintain a professional, respectful, and collaborative kitchen culture. Train new culinary employees on recipes, preparation methods, food safety, equipment, and banquet standards. Provide ongoing coaching and development to improve culinary skills and operational performance. Monitor employee performance and address deficiencies promptly and professionally. Participate in hiring, onboarding, performance evaluations, and disciplinary processes as appropriate. Encourage teamwork, accountability, and a commitment to culinary excellence. Empower team members to take ownership of their responsibilities while maintaining appropriate oversight. Purchasing, Inventory & Product Management Identify and estimate food and supply requirements based on upcoming events and production needs. Place food orders and coordinate with approved vendors and suppliers. Review event schedules and anticipated business levels to accurately forecast product requirements. Inspect deliveries to ensure quality, quantity, and specifications are met. Ensure all food products are properly received, stored, labeled, rotated, and inventoried. Maintain appropriate inventory levels and proactively address potential shortages. Conduct regular inventory of food and culinary supplies. Monitor product usage and implement practices to minimize waste. Maintain strong relationships with vendors and communicate any product or delivery concerns promptly. Food Cost & Labor Management Manage food and labor costs in accordance with established budgets and event requirements. Monitor product usage, portion control, waste, and production efficiency. Review food costs and identify opportunities to improve profitability without compromising quality. Ensure recipes and production quantities are properly calculated based on event counts. Adjust staffing levels based on event volume and production requirements. Maintain effective labor controls while ensuring sufficient staffing for successful event execution. Review cost variances and recommend corrective actions when necessary. Sanitation & Safety Maintain the highest standards of cleanliness, organization, sanitation, and food safety throughout all culinary areas. Ensure compliance with applicable health department, food safety, and workplace safety regulations. Conduct regular inspections of kitchen and production areas and immediately address deficiencies. Ensure proper food handling, storage, labeling, temperature control, and sanitation procedures are followed. Train culinary employees on proper food safety and sanitation practices. Ensure equipment is operated safely and maintained in proper working condition. Coordinate with stewarding and other operational teams to maintain clean and organized work areas. Report equipment issues and safety concerns promptly and coordinate necessary repairs or service. Work closely with event, catering, restaurant, and operations leadership to ensure successful event execution. Participate in regular meetings to review upcoming events, menus, guest counts, staffing, timelines, and operational requirements. Communicate changes to menus, event details, staffing assignments, and production requirements effectively. Maintain clear communication with Sous Chefs, culinary team members, event leadership, and service teams. Immediately communicate significant product, staffing, food safety, or event execution concerns. Provide feedback and recommendations to improve banquet operations and culinary standards. Maintain awareness of industry trends and identify opportunities to enhance the overall event dining experience. Professional Standards Maintain a professional appearance, demeanor, and attitude at all times. Lead by example and demonstrate accountability for culinary operations and team performance. Treat all employees with professionalism, respect, and consideration. Maintain confidentiality and discretion regarding private events, clients, guests, and company information. Represent the organization with a consistent commitment to quality, hospitality, and excellence. Physical Requirements Ability to stand for prolonged periods of time. Ability to bend, stoop, reach, and lift up to 50 pounds. Ability to work in a fast‑paced, high-volume culinary environment. Ability to work extended hours, evenings, weekends, and holidays based on event schedules. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Required Education & Experience Minimum of 5 years of progressive culinary experience , with significant experience in banquet, catering, high-volume, or upscale restaurant operations. Previous experience in a Banquet Chef, Executive Sous Chef, Sous Chef, or similar culinary leadership role preferred. Proven experience managing large‑scale food production and events. Strong knowledge of food preparation, cooking techniques, presentation, and banquet execution. Experience with menu planning, recipe development, food costing, inventory, and purchasing. Proven ability to lead, train, and develop culinary teams. Strong organizational and time‑management skills. Ability to prioritize multiple events and production deadlines simultaneously. Excellent verbal and written communication skills. Ability to work effectively under pressure in a fast‑paced environment. Strong attention to detail and commitment to quality. Flexible schedule with availability for evenings, weekends, holidays, and varying event schedules. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Harwood-Internationa