Qualifications

• 3-5+ years of leadership experience in high-volume culinary operations such as Banquet Chef, Executive Sous Chef, or Sous Chef.
• Preferred background in convention hotels, resorts, casinos, country clubs, or large banquet operations.
• Exceptional leadership and communication abilities.
• Proven capacity to thrive in high-pressure, fast-paced environments.
• Strong organizational and time-management skills.
• Passionate about culinary development and guest satisfaction.

Responsibilities

• Lead daily operations of the banquet kitchen.
• Execute high-volume services for plated meals, buffets, receptions, and special events.
• Supervise, mentor, and inspire the banquet culinary team.
• Ensure adherence to food quality, consistency, and presentation standards.
• Assist in production planning, menu execution, and event preparations.
• Manage scheduling and food production timelines across concurrent events.
• Uphold food safety, sanitation, and HACCP compliance.
• Control food cost, waste, labor, and inventory effectively.
• Collaborate with Banquet Operations and Catering teams to ensure successful event delivery.

Benefits

• Excellent Medical, Dental & Vision Insurance.
• 401(k) with Company Match.
• Paid Time Off.
• Opportunities for career advancement within a well-established hospitality organization.