Banquet Chef

The Lismore Hotel - A DoubleTree by Hilton is hiring a Banquet Chef. The banquet chef manages food preparation, menu execution, and kitchen staff for large-scale catering, private parties, and hotel events.

Food Preparation & Execution:

Oversee large-batch cooking, plating, and presentation to ensure high quality and consistency for events like weddings and corporate functions.

Menu Planning:

Collaborate with event coordinators to customize menus, match dietary needs, and estimate accurate food quantities using Banquet Event Orders (BEOs).

Staff Management:

Train, schedule, and supervise kitchen staff (cooks and dishwashers) to maintain productivity and smooth service flow.

Cost & Inventory Control:

Monitor food and labor budgets, manage ordering and stock levels, and minimize kitchen waste.

Safety & Sanitation:

Enforce strict health department guidelines, food handling safety, and kitchen cleanliness standards.

Experience:

3 to 5 years of culinary experience, with at least 2 years in a supervisory or high-volume banquet/hotel setting.

Education:

A culinary arts degree or technical certification is often preferred.

Certifications:

Valid food handler card or safety certificate.

Skills:

Strong leadership, organization, time management, and financial awareness regarding food costs.

Physical Demands:

Ability to stand for long periods and lift up to 40 pounds in a fast-paced environment.

ECWI Hospitality locations are managed by GF Hotels and Resorts. These properties consist of:

• The Lismore Hotel - A DoubleTree by Hilton (Informalist, Dive, ECDC)
• The Oxbow Hotel (The Lakely)