Banquet Chef

Company Description Viceroy Hotels & Resorts is a modern luxury hospitality brand recognized among the top ten of the “Top 25 Hotel Brands” in Travel + Leisure World’s Best Awards 2023. The company curates distinctive, design-forward experiences that combine personalized service with a strong sense of place. Its global portfolio includes luxury destinations such as Los Cabos, Santa Monica, Chicago, Riviera Maya, Snowmass, Washington D.C., St. Lucia, Portugal, and Serbia. Viceroy is deeply committed to diversity, equity, inclusion, and belonging, fostering an environment where colleagues and guests are encouraged to thrive. Team members are invited to grow their careers within a brand that values authenticity, excellence, and community engagement. Role Description This is a full‑time, on‑site Banquet Chef role based in Aspen, CO. The Banquet Chef oversees all culinary operations for banquets and events, including menu planning, recipe development, and execution of high‑quality plated and buffet‑style offerings. The role includes supervising kitchen teams during events, coordinating preparation timelines, and ensuring consistent presentation and portion control. The Banquet Chef collaborates closely with the Food & Beverage and Events teams to tailor menus to client needs, dietary requirements, and brand standards. Daily responsibilities also include managing food ordering and inventory, controlling costs, maintaining sanitation and safety standards, and training team members to uphold Viceroy’s luxury service expectations. Qualifications Strong culinary foundation with advanced cooking and culinary skills suitable for high‑volume, luxury banquet operations. Experience in food preparation, including menu execution, plating, and adherence to food safety and hygiene standards. Knowledge of food service and food & beverage operations, including coordination with front‑of‑house teams and event timing. Proven ability to lead and develop kitchen staff, delegate tasks effectively, and maintain a positive, inclusive work environment. Experience in banquet or large‑scale event kitchens, preferably in luxury hotels or resorts. Ability to manage inventory, control food and labor costs, and work within budgetary guidelines. Strong organizational and time‑management skills, with the ability to work under pressure and meet tight event timelines. Culinary degree or equivalent professional training is preferred; current food handler and safety certifications are an asset. #J-18808-Ljbffr