One Haus Hospitality

About the Company

A luxury hotel property known for hosting high-end events, weddings, and large-scale social and corporate functions. The culinary team supports a dynamic banquet and catering program while also collaborating with restaurant operations during seasonal shifts.

About the Role

The Banquet Chef will oversee all culinary operations for the hotel’s banquet and catering department, reporting directly to the Executive Chef. This role is responsible for leading kitchen teams, maintaining high culinary and sanitation standards, and ensuring seamless execution of all special events and group functions. During slower seasons, the role may also support restaurant operations within the hotel.

Key Responsibilities

• Oversee all banquet culinary operations including menu execution, food quality, and presentation for events and special functions.
• Supervise and coordinate kitchen staff involved in food preparation and service.
• Monitor sanitation, safety, and quality standards to ensure compliance with regulations.
• Manage purchasing, inventory, and budgeting for banquet culinary programs.
• Plan production schedules and staffing requirements to ensure timely event execution.
• Collaborate with the sales and events teams on menu planning, pricing, and event logistics.
• Develop recipes, menus, and creative food displays for banquets, weddings, and special events.
• Conduct BEO reviews and coordinate with operational departments to ensure flawless service.
• Recruit, train, and mentor kitchen staff while promoting a positive team environment.
• Analyze food and labor costs and implement strategies to maintain profitability.
• Oversee equipment maintenance and ensure proper kitchen operations.

Qualifications

• Minimum 5 years of supervisory experience in banquet culinary operations, preferably within a hotel environment.
• Experience leading high-volume banquet kitchens and executing large-scale events.
• Strong knowledge of food production, quality control, and kitchen operations.
• Experience with budgeting, purchasing, inventory, and cost management.
• Ability to collaborate cross-functionally with sales, operations, and event teams.
• Strong leadership, communication, and organizational skills.
• Degree or certificate in Culinary Arts preferred.

Benefits

• Salary: $95,000 base
• Health benefits
• PTO program
• Opportunity to work within a luxury hotel environment with a dynamic events program
• Growth opportunities within the culinary leadership team