Banquet Chef

Position Overview:

The Banquet Chef is responsible for overseeing all culinary aspects of banquet operations, ensuring the execution of high-quality food for events, weddings, corporate functions, and other large-scale gatherings. This role requires strong leadership, exceptional organizational skills, and the ability to maintain consistency and excellence in food preparation while optimizing efficiency and cost control.

Key Responsibilities:Culinary Execution & Menu Development:

• Plan, develop, and execute banquet menus that align with the restaurant or venue’s brand and customer expectations.
• Ensure all dishes meet high standards of taste, presentation, and consistency.
• Collaborate with the Executive Chef and event coordinators to customize menus for special events.
• Maintain a deep knowledge of food trends, seasonal ingredients, and innovative banquet dining concepts.

Operational & Team Management:

• Oversee all kitchen operations for banquets, including food preparation, plating, and service execution.
• Supervise and train banquet kitchen staff, ensuring proper execution of cooking techniques and efficient workflow.
• Manage kitchen logistics, including scheduling, station assignments, and kitchen prep for large events.
• Maintain strong communication with the front-of-house team to ensure seamless service during events.

Cost Control & Inventory Management:

• Monitor food and labor costs, ensuring compliance with budgetary guidelines.
• Implement portion control and waste reduction strategies to optimize profitability.
• Oversee purchasing and inventory for banquet operations, ensuring the availability of high-quality ingredients while minimizing excess.
• Establish and enforce cost-effective ordering and storage procedures.

Food Safety & Compliance:

• Ensure all banquet kitchen operations comply with health and safety regulations, including HACCP and ServSafe guidelines.
• Maintain cleanliness, organization, and sanitation of kitchen spaces, storage areas, and workstations.
• Train staff on proper food handling, storage, and allergy awareness procedures.

Qualifications & Skills:

• Culinary degree or equivalent professional experience required.
• 5 years of experience in high-volume banquet or catering environments.
• Proven ability to manage a team in a fast-paced, high-pressure setting.
• Strong knowledge of large-scale food production, plating techniques, and event execution.
• Expertise in menu costing, purchasing, and inventory control.
• Excellent organizational and time-management skills.
• Ability to collaborate with multiple departments and adjust to last-minute event changes.
• ServSafe or equivalent food safety certification preferred.

Work Environment & Physical Requirements:

• Ability to stand for extended periods and work in a fast-paced, high-temperature kitchen environment.
• Flexibility to work evenings, weekends, and holidays based on event schedules.
• Must be able to lift up to 50 lbs.

Job Type: Full-time

Pay: $110,000.00 - $120,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift

Supplemental Pay:

• Performance bonus

Ability to Relocate:

• Naples, FL: Relocate with an employer provided relocation package (Required)

Work Location: In person

Salary : $110,000 - $120,000