Banquet Chef

Banquet Chef Department: Culinary. Reports To: Executive Chef. The Banquet Chef is responsible for leading all culinary production and execution for banquet and catered events while maintaining the highest standards of food quality, organization, sanitation, and guest satisfaction. This position oversees banquet kitchen operations, production planning, purchasing, scheduling, inventory, and team development while collaborating closely with Conference Services, Banquet Operations, Stewarding, Purchasing, Pastry, and other culinary outlets. The Banquet Chef ensures successful execution of events ranging from intimate VIP dinners to large-scale conferences, weddings, galas, and hotel-wide functions while maintaining Marriott Luxury Collection standards and operational excellence. Banquet Operations Direct daily banquet kitchen operations and culinary production. Lead execution of banquet events including plated meals, buffets, receptions, action stations, and specialty events. Ensure all banquet food is prepared, plated, and presented according to established culinary standards. Monitor banquet execution to ensure proper timing, consistency, quality, and guest satisfaction. Supervise production for multiple simultaneous events while maintaining organization and efficiency. Ensure banquet kitchens are prepared for upcoming events through proper planning and communication. Event Planning & BEO Management Review all Banquet Event Orders (BEOs) for accuracy, production requirements, allergies, dietary restrictions, special requests, and staffing needs. Maintain and organize banquet production books and daily change logs. Attend daily BEO meetings and communicate operational updates to the culinary team. Coordinate production schedules and prep timelines to ensure all events are executed successfully. Anticipate operational challenges and proactively communicate solutions. Culinary Leadership Lead, coach, mentor, and develop banquet culinary associates. Delegate responsibilities while promoting teamwork, accountability, and continuous improvement. Conduct daily lineups and communicate operational priorities, service expectations, and Marriott standards. Assist with interviewing, hiring, onboarding, training, coaching, scheduling, and performance management. Foster a positive, respectful, and professional work environment. Food Quality & Culinary Excellence Maintain exceptional culinary standards in taste, consistency, appearance, and presentation. Ensure recipes, portion standards, and production methods are followed. Monitor buffet presentations throughout service and maintain food quality. Support menu development, recipe testing, and seasonal offerings. Maintain consistency across all banquet events regardless of size or complexity. Purchasing & Inventory Management Manage ordering of produce, proteins, dry goods, and specialty products. Monitor inventory levels to ensure proper product availability. Minimize food waste through effective planning, inventory rotation, and product utilization. Work closely with Purchasing to maintain appropriate inventory levels and vendor relationships. Participate in monthly inventory and food cost analysis. Labor & Financial Management Develop weekly schedules based on business demands while managing labor costs. Monitor payroll, approve timecards, and ensure compliance with company policies. Assist with forecasting staffing needs for large events. Support food cost initiatives through purchasing controls, proper production, waste reduction, and portion management. Maintain productivity standards while delivering exceptional guest experiences. Food Safety & Sanitation Maintain compliance with all local, state, and federal food safety regulations. Ensure compliance with HACCP procedures, Marriott brand standards, and health department requirements. Maintain accurate temperature logs, sanitation records, and food safety documentation. Ensure proper product labeling, storage, cooling procedures, and stock rotation. Maintain a clean, organized, and safe kitchen environment. Communication & Collaboration Collaborate with Executive Chef, Director of Purchasing, Banquet Director, Banquet Captions, Director of Events & Catering, Executive Pastry Chef, Conference Services Managers, Stewarding Supervisors, and outlet chefs to ensure successful event execution. Respond promptly to operational emails and banquet communications. Communicate production changes, menu revisions, and staffing adjustments effectively. Assist Sales and Conference Services Managers with culinary questions regarding banquet menus and operational capabilities. Promote teamwork across all hotel departments. Additional Operational Responsibilities Oversee Employee Café food production and service standards. Coordinate production for VIP amenities and specialty guest requests. Support Afternoon Tea, holiday brunches, weddings, wedding tastings, whiskey dinners seasonal events, and other hotel programming. Participate in monthly inventories and operational planning meetings. Perform additional duties as assigned by the Executive Chef. Qualifications Required Minimum 5 years of progressive culinary leadership experience in a hotel, resort, banquet, or high-volume hospitality environment. Previous experience leading large banquet operations. Strong knowledge of banquet production, buffet execution, plated service, and action stations. Experience with food cost management, purchasing, inventory, and labor management. Demonstrated leadership and team development skills. Strong organizational, planning, and multitasking abilities. Excellent communication and interpersonal skills. ServSafe Food Protection Manager Certification (or ability to obtain). Preferred Luxury hotel or resort experience. Marriott experience preferred. Experience using BirchStreet, ADP payroll systems, On-Track scheduling software, and Microsoft Office. Knowledge, Skills & Abilities Strong culinary techniques and production knowledge. Ability to lead multiple teams simultaneously. Exceptional organizational and time management skills. Ability to prioritize multiple events in a fast-paced environment. Strong attention to detail and commitment to quality. Financial acumen related to food cost and labor management. Knowledge of food safety regulations and HACCP principles. Ability to train, mentor, and motivate culinary professionals. Ability to remain calm under pressure while delivering exceptional results. Leadership Expectations The Banquet Chef is expected to lead by example while promoting a culture of professionalism, accountability, teamwork, innovation, and continuous improvement. This leader demonstrates a commitment to culinary excellence, guest satisfaction, associate development, operational efficiency, and the Luxury Collection service standards. EEO and ADA Statements The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job. #J-18808-Ljbffr