Join a premier hospitality destination as a Banquet Chef, leading culinary operations for large-scale banquets, special events, weddings, conferences, receptions, and resort functions. The Banquet Chef is responsible for overseeing all banquet food production, ensuring exceptional food quality, flawless presentation, operational efficiency, and outstanding guest satisfaction across multiple event formats.What You'll Do as a Banquet Chef:Plan, prepare, and execute banquet menus for weddings, conferences, corporate events, galas, receptions, and specialty functions according to established quality standards.Oversee high-volume food production, large-batch cooking, buffet preparation, banquet plating, and event execution.Cook or directly supervise the preparation of menu items requiring advanced culinary techniques and professional presentation standards.Develop recipes, preparation methods, and presentation techniques that support menu consistency, guest satisfaction, and cost control.Monitor food quality, portion control, taste, freshness, temperature, and presentation standards throughout all banquet operations.Lead, supervise, coach, and develop banquet cooks, prep cooks, and culinary support team members.Assign daily responsibilities, conduct training, and evaluate team performance to ensure operational excellence.Coordinate banquet service timing and execution with Banquet Captains, Catering Managers, and Food & Beverage leadership.Create and manage production schedules to support multiple simultaneous events and functions.Monitor inventory levels and maintain adequate banquet food, beverage, and supply inventories.Assist with purchasing forecasts, budgeting initiatives, food cost management, and labor optimization efforts.Minimize food waste through proper storage, inventory rotation, menu planning, and production management.Ensure compliance with all food safety, sanitation, HACCP, OSHA, and health department regulations.Maintain cleanliness, organization, and operational readiness of banquet kitchen facilities and equipment.Support continuous improvement initiatives designed to enhance culinary quality, productivity, and guest experiences.Other duties as assigned.