Banquet Chef

Description About The Source Hotel Nestled in Denver’s vibrant RiNo Art District, The Source Hotel is a modern retreat that seamlessly blends industrial character with contemporary elegance. As part of a dynamic marketplace featuring artisanal dining, craft beverages, and curated retail, our hotel offers guests an immersive experience that celebrates creativity, culture, and community. With thoughtfully designed spaces and an atmosphere of inspired hospitality, The Source Hotel is more than a place to stay, it’s a destination to discover. We are looking for our next great team member to join us on our team. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members RSP/401K matching program for eligible associates Discounts with our Crescent managed properties in North America for you & your family members Job Overview We’re looking for a Banquet Chef to join our dynamic team. Whether it’s delivering exceptional guest experiences, supporting our world‑class culinary and hospitality teams, or ensuring smooth daily operations, you’ll be an essential part of what makes The Source Hotel a standout destination! What You’ll Do Culinary & Event Execution Prepare and execute all food for banquet and catering events held in the hotel’s banquet spaces and Cimera. Review Banquet Event Orders (BEOs) and event menus to understand guest counts, menu selections, timing, dietary restrictions, special requests, and other culinary requirements. Coordinate with the Catering Sales Manager and Banquet Captain regarding event details, menu changes, timing, presentation, and special guest requests. Work closely with the Executive Chef to ensure banquet and catering menus align with the hotel’s culinary standards, capabilities, and overall food and beverage strategy. Plan and organize food preparation, production, and execution based on event schedules and anticipated volume. Ensure all food is prepared according to established recipes, specifications, portion standards, and quality expectations. Maintain consistency in food quality, presentation, temperature, timing, and portion control across all events. Coordinate the timing of food preparation and service with the Banquet Captain to ensure food is ready and presented according to the event timeline. Work with restaurant culinary and service teams to coordinate resources and support when events require additional staffing or operational assistance. Prepare and execute special menu items, dietary accommodations, and other client‑specific culinary requests as outlined in the BEO. Monitor food quality throughout preparation and service and make adjustments as necessary to maintain established standards. Assist with menu development and recommendations for catering and banquet offerings based on guest demand, seasonality, operational capabilities, and profitability. Team Leadership & Collaboration Provide direction and hands‑on leadership to culinary staff assisting with banquet and catering production and service. Coordinate with the Executive Chef and Restaurant Management to determine appropriate culinary staffing and resources for events. Communicate event priorities, preparation requirements, timelines, and service expectations clearly to culinary team members. Foster a collaborative working relationship between the banquet, culinary, restaurant, and sales teams. Assist with training and development of culinary team members on banquet production, event execution, food presentation, and service standards. Lead by example by maintaining a professional, positive, and team‑oriented approach during high‑volume events and service periods. Cost Control & Operations Monitor food usage, portions, waste, and inventory to support responsible food cost management. Coordinate with the Executive Chef regarding purchasing, inventory, and product needs for upcoming events. Ensure proper storage, labeling, handling, and rotation of food products in accordance with hotel standards and applicable food safety requirements. Maintain clean, organized, and properly equipped work areas before, during, and after event production. Ensure proper breakdown and storage of banquet food production equipment and supplies following events. Identify opportunities to improve efficiency, reduce waste, and maximize the profitability of banquet and catering operations. Maintain accurate records and complete required culinary and event‑related documentation. What We’re Looking For Strong culinary skills with experience in high‑volume food production and event execution. Knowledge of banquet, catering, and restaurant culinary operations. Ability to execute multiple menu items while maintaining quality, consistency, and timing. Strong organizational skills and attention to detail. Ability to read and interpret Banquet Event Orders and translate event requirements into an effective production plan. Strong communication skills and ability to work effectively with Culinary, Restaurant, Sales, Catering, and Banquet teams. Ability to work effectively in a fast‑paced, high‑volume environment. Strong leadership skills with the ability to provide clear direction and maintain accountability. Ability to remain calm and solution‑oriented when managing unexpected changes or challenges during events. Knowledge of food safety, sanitation, proper food handling, and kitchen safety procedures. Ability to manage food costs, minimize waste, and use product efficiently. Professional appearance and demeanor. Ability to communicate effectively in English. Ability to work a flexible schedule, including evenings, weekends, and holidays based on event schedules. Ability to stand and walk for extended periods and work in a hot, fast‑paced kitchen environment. Ability to lift, carry, push, and/or pull up to 50 pounds. Must be willing to pitch in and assist coworkers and other departments as needed. Performance Standards Food Quality & Presentation: Consistently execute food that meets or exceeds the hotel’s standards for quality, flavor, presentation, temperature, consistency, and timing. Event Execution: Ensure all banquet and catering food is prepared and delivered according to the BEO and event timeline, working closely with the Banquet Captain and event team to provide a seamless guest experience. Teamwork: Maintain strong communication and collaboration with the Executive Chef, Banquet Captain, Catering Sales Manager, Sales Manager, Restaurant Management, and culinary/service teams. Guest Satisfaction: Understand that every event is an opportunity to create a memorable guest experience. Respond professionally to client requests and work proactively to resolve culinary concerns or challenges. Cost Management: Maintain appropriate food costs through effective preparation, portion control, inventory management, purchasing, and waste reduction. Work Habits: Maintain high standards for cleanliness, organization, appearance, punctuality, attendance, and professionalism. Demonstrate adaptability and willingness to learn and improve existing processes. Safety & Sanitation: Follow all hotel, health department, and food safety policies and procedures. Maintain a clean and safe work environment and promptly report safety concerns or hazards. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review Know Your Rights notice from the Department of Labor. Source: Crescent Hotels & Resorts #J-18808-Ljbffr