Banquet Chef

The Banquet Chef develops menus and ensures all meals are consistent with contracts. Responsible for the activities of banquet kitchen staff. Being a Banquet Chef may require a bachelor’s degree or its equivalent. Monitors meal quality and guest satisfaction. In addition, Banquet Chef typically reports to a manager or head of a unit/department. The Banquet Chef supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. Working as a Banquet Chef typically requires 3-5 years experience in the related area as an individual contributor.

Banquet Chef Job Description Template

Our company is looking for a Banquet Chef to join our team.

Responsibilities:

  • Assist the hotel’s sales & catering or banqueting staffs with banquets, parties and other special events;
  • Able to continually enhances the culinary experience of banquet or event guests;
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met;
  • Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs;
  • Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills;
  • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing;
  • Ensures compliance with all applicable laws and regulations;
  • Communicate the kitchen needs with the purchasing and storeroom personnel;
  • Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment;
  • Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute;
  • Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies;
  • Maintains food preparation handling and correct storage standards;
  • Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work;
  • Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen;
  • Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.

Requirements:

  • 3-5 years progressive experience in a high-volume hotel, resort or banquet operation with a focus on fine dining required in a leadership role;
  • Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency;
  • Successful completion of a technical culinary education or apprenticeship program required;
  • All applicable qualifications from applicants will be accepted.