Sous Chef

Banquet Chef

• The Banquet Chef reports directly to the Executive Chef (EC) and serves as the culinary leader for banquet and catered event production. The Banquet Chef is responsible for proficiency across kitchen stations and all facets of banquet execution, while understanding the broader kitchen operation and collaborating with culinary and banquet leadership to deliver seamless events, consistent food quality, and exceptional guest experiences. During periods of reduced banquet activity, including the off-season, this position supports hotel-wide back-of-house food and beverage operations as directed by the Executive Chef.

• Responsibilities:

• Oversee all banquet and event food production, including preparation, plating, presentation, and timely service.

• Review Banquet Event Orders (BEOs), event timelines, menus, guest counts, dietary restrictions, and special requests; communicate production requirements to the culinary team.

• Coordinate with the Executive Chef, Banquet Manager, and Sales and Events teams to ensure accurate planning and successful event execution.

• Assist in ordering food, paper, and cleaning supplies for banquet operations; ensure supplies and inventory are properly accounted for.

• Manage banquet food preparation, portioning, waste, and production quantities to support established food-cost and labor goals.

• Manage daily performance of assigned heart-of-house (HOH) team members and develop a team that exceeds company standards and expectations.

• Oversee and assist in scheduling banquet culinary staff based on event volume, staffing needs, and operational priorities.

• Work with the Executive Chef to advance the property’s financial and culinary growth through successful banquet operations.

• Educate and coach team members; clearly define expectations, hold individuals accountable, and provide timely positive and constructive feedback, documented when appropriate.

• Consistently execute training programs for hourly culinary employees, including banquet service standards and large-volume production procedures.

• Collaborate with the Executive Chef to create innovative, authentic banquet menus suited to event formats and guest expectations.

• Stay informed about regional history, culture, cuisine, industry trends, innovative techniques, and environmentally responsible products and procedures; share relevant knowledge with the team.

• Develop, coach, and consistently execute culinary standards using recipes, production sheets, event checklists, line checks, and menu-change SOPs.

• Maintain food quality, temperature, presentation, and consistency throughout buffet, plated, reception, and other banquet services.

• Oversee the banquet kitchen during preparation, setup, service, and breakdown; remain hands-on during peak execution periods and resolve service issues promptly.

• During the banquet off-season or periods of lower event volume, assist with day-to-day back-of-house food and beverage operations throughout the hotel, including restaurant and other culinary outlets, food preparation, service execution, staffing support, and maintaining established culinary and sanitation standards.

• Coordinate banquet production with restaurant and other culinary operations to maintain service standards across the property.

• Promote safety, food handling, and proper sanitation; ensure team members are trained and follow applicable health department protocols.

• Monitor culinary equipment, banquet kitchen work areas, and related facilities for safe, functional operation; promptly report maintenance needs.

• Continuously improve culinary standards, team performance, and guest satisfaction through post-event review and feedback.

• Qualifications:

• 2+ years of experience as a Sous Chef, Banquet Chef, or comparable culinary leadership position; banquet or high-volume event experience preferred.

• Understanding of various cooking methods, ingredients, equipment, procedures, and high-volume food production.

• Excellent record of kitchen and staff management, with the ability to coordinate multiple events and deadlines.

• Accuracy and speed in responding to unexpected service situations and providing effective solutions.

• Familiarity with industry best practices, food safety, and sanitation standards.

• Working knowledge of computer software programs (MS Office, restaurant management software, POS); experience reviewing BEOs preferred.

• BS degree in culinary science or related culinary certificate is a plus.