Banquet Chef

Banquet Chef

Location: Cincinnati, Ohio

Salary: $90,000–$100,000 USD base + 10% annual bonus

Package: Full benefits, 401(k) matching and relocation assistance up to $5,000.

I'm hiring on behalf of a well-established luxury entertainment and hospitality property in Cincinnati, Ohio, seeking an experienced Banquet Chef to lead its banquet kitchen operations.

Reporting directly to the Executive Chef, this is a dedicated banquet-focused leadership position overseeing food preparation, production and service for events and functions across the property.

The successful candidate will be responsible for maintaining high culinary standards, coordinating production and leading a predominantly part-time kitchen team. This is a very hands-on role, ideal for a chef who enjoys being actively involved in kitchen operations rather than working in an office-based management position.

Key Responsibilities

• Oversee the daily operations of the banquet kitchen.
• Plan, organise and execute food production for banquets, events and private functions.
• Develop menus in line with event requirements, guest expectations and culinary standards.
• Lead, train and motivate a predominantly part-time kitchen team.
• Coordinate preparation, production, timing and execution to ensure smooth event service.
• Work closely with the Executive Chef and wider culinary team on operational planning.
• Maintain consistency in food quality, presentation and portion control.
• Manage food ordering, inventory, stock control and waste reduction.
• Monitor food costs and labour efficiency.
• Ensure compliance with food safety, sanitation and health regulations.
• Maintain a visible, hands-on presence in the kitchen throughout preparation and service.
• Provide occasional support to other culinary outlets when banquet operations are quieter.

Candidate Requirements

• Previous experience as a Banquet Chef, Executive Sous Chef, Senior Sous Chef or Executive Chef.
• Background within a hotel, resort, casino, convention centre or upscale hospitality environment preferred.
• Proven experience managing banquet or high-volume food production operations.
• Experience leading and developing kitchen teams, including part-time employees.
• Strong understanding of menu development, food costing, purchasing and inventory management.
• Ability to manage multiple events and competing operational priorities.
• Strong organisational, communication and leadership skills.
• A hands-on approach with a passion for delivering consistent food quality.
• Culinary qualifications are advantageous but not essential.