Job DescriptionJob Summary:The Banquet Chef is responsible for overseeing the daily operations of the main kitchen, including employee dining, banquets, butcher, and garde manger. This role plays a key part in leading and motivating the banquet culinary team to ensure efficient production, consistency, and excellence in all food offerings. The Banquet Chef upholds the highest standards of quality, safety, and sanitation while fostering a productive and collaborative work environment that supports both team performance and guest satisfaction.
A little bit about your day:Reporting to the Executive Chef,every day is different, but you mostly be:
- Supervise and manage the Banquet Kitchen team, ensuring efficient and effective operations.
- Train, develop, and coach colleagues while enforcing company policies and standards.
- Lead and assist in food preparation for banquets and events, maintaining consistency and quality.
- Ensure all food preparation and storage areas remain clean and sanitary in compliance with state and local health regulations.
- Prepare and distribute weekly kitchen work schedules in a timely and organized manner.
- Respond to guest inquiries promptly while delivering exceptional customer service.
- Assist the Executive Chef with overall kitchen operations and food preparation.
- Collaborate with the Executive Chef to determine food presentation standards and design decorative displays.
- Estimate daily production needs on a weekly basis and communicate requirements to kitchen staff on a daily basis.
- Prepare and cook a variety of dishes for regular service, special guests, and functions.
- Contribute to the development of new food products and menu items, participate in tastings, and adjust rollout schedules for special or seasonal menus as needed.
- Maintain proper purchasing, receiving, and food storage procedures in compliance with established standards.
- Provide counseling, coaching, and documentation as needed, while enforcing resort, food safety, and workplace safety policies.
- Perform other duties as assigned to support kitchen and resort operations.
- Strong administrative skills to include labor tracking, food cost tracking, payroll, and scheduling.
Requirements:- Minimum three years of supervisory experience in high-volume luxury food and beverage operations, including catering and banquet services.
- Culinary certification, degree, or related training, preferred.
- Ability to handle multiple tasks and work well in an environment with time constraints.
- Ability to work well with people, in a team environment, and to communicate effectively both written and oral.
- Able to stand and walk throughout shift.
- Ability to carry or lift items weighing up to 50 pounds.
- Proficient in hotel management software and Microsoft Office Suite.
- Skilled in writing menus, production lists, F&B proposals, and requisitions.
- Open to relocation across the U.S. to support career development and operational needs.
- Able to work varied shifts including holidays and weekends.
What you can expect from us: The salary pay range for this role is
$90,000.00 to
$110,000.00. This range is only applicable for jobs to be performed at
Regent Santa Monica Beach. This position is eligible for bonus pay.
We offer a comprehensive package of benefits including paid time-off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee cafeteria meals, and many other benefits to eligible colleagues. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself.
