The Senior Banquet Chef leads all culinary operations for banquet and catering events at Town and Country Resort, overseeing the planning, execution, and quality control of high-volume banquet production. The role is responsible for menu development, event coordination with Catering and F&B leadership, and maintaining exceptional culinary standards across weddings, corporate events, galas, and resort programming. It also involves supervising and developing the banquet culinary team, managing food cost and inventory, and enforcing food safety and sanitation standards. This position directly impacts guest satisfaction, event success, and the resort's reputation for memorable culinary experiences.

Responsibilities

Lead all banquet food production, ensuring consistency, quality, and presentation standards across all events
Execute large-scale events ranging from intimate VIP dinners to high-volume plated and buffet functions
Responsible for banquet menu development, seasonal offerings, and special event menus
Ensure recipes, specs, and plating standards are documented and followed
Maintain exceptional food quality while meeting tight event timelines
Partner with Catering, Conference Services, and F&B leadership to review BEOs (Banquet Event Orders) and event details
Attend BEO meetings and pre-event meetings to align on execution plans
Forecast staffing, prep schedules, and production timelines based on event volume
Ensure smooth transitions between events and outlets when sharing labor or kitchen space
Supervise, train, and mentor Banquet Sous Chefs and culinary team members
Create prep lists, station assignments, and production schedules
Maintain a culture of professionalism, accountability, and teamwork
Support hiring, onboarding, performance coaching, and disciplinary processes as needed
Lead by example in cleanliness, organization, and culinary standards
Manage banquet food cost through proper purchasing, portion control, and waste reduction
Work with Purchasing and Executive Chef on ordering and inventory management
Ensure accurate requisitions and product utilization aligned with event needs
Maintain pars and support monthly inventory processes
Enforce all health department regulations and resort food safety standards
Ensure proper food handling, labeling, storage, and temperature controls
Maintain a clean, organized, and inspection-ready kitchen at all times
Ensure banquet food reflects resort standards for flavor, presentation, and consistency
Support culinary presence at high-profile events and VIP functions
Assist with tastings and menu presentations when required
Take pride in delivering food that enhances the overall guest event experience

Requirements

Minimum 5–7 years of progressive culinary experience, with at least 3 years in banquet or high-volume production leadership
Strong knowledge of large-scale food production, plating logistics, and buffet execution
Proven leadership and team development skills
Solid understanding of food cost control and kitchen financials
Ability to work in a fast-paced, high-pressure environment with multiple simultaneous events
Food Handler Certification required; ServSafe Manager Certification preferred
Ability to stand and walk for extended periods
Ability to lift and carry up to 50 lbs
Ability to work nights, weekends, and holidays based on event schedule

Nice to have

Experience in hotels, resorts, or large event venues preferred
Culinary degree preferred but not required with equivalent experience