Banquet Chef - The Lismore Hotel

POSITION SUMMARY:

The Banquet Chef reports to the Executive Chef and oversees all culinary operations for banquets, catered functions, and special events. This role is responsible for executing Banquet Event Orders (BEOs), ensuring high-quality, consistent food preparation for large-volume events, supervising banquet culinary staff, and coordinating closely with Catering, Banquets, and Event Services. It also supports menu execution, food safety, inventory control, and team leadership.

PRIMARY JOB DUTIES:

• Managing and supporting the banquet kitchen staff so daily and event operations run efficiently.
• Reviewing Banquet Event Orders (BEOs) and event schedules, then planning production, prep lists, and staffing for each function.
• Training, developing, and motivating staff to meet and exceed established food preparation standards consistently. Teaching preparation from well-defined recipes and following up on ways to keep improving banquet cuisine at the property.
• Maintaining food quality and presentation for large-volume service through active participation from planning to plating, including buffet setups, plated dinners, receptions, and action stations. Ensuring all products are prepared consistently and meet departmental appearance and quality standards.
• Overseeing plating lines and food delivery timing so all courses go out at the correct temperature and on schedule.
• Troubleshooting unexpected or unusual situations during events, including last-minute guest count changes, menu modifications, and dietary or allergen requests.
• Partnering with Catering and Banquet Management on menu development, custom menus, tastings, and client requests.
• Food cost control, forecasting, ordering, and inventory based on event volume.
• Reviewing banquet food cost reports with the Executive Chef and key F&B staff.
• Ensuring all banquet kitchen equipment, including hot boxes, transport carts, and chafing equipment, is properly maintained and in working order in accordance with City/County Health Department and property standards.
• Coordinating with support departments to obtain needed goods and services.
• Scheduling staff to match fluctuating event volume and business demands.
• Following and enforcing all applicable safety and food handling procedures, including holding temperatures and food transport.
• Maintaining a high level of cleanliness in the banquet kitchen and food holding areas.
• Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and taking a dedicated, professional approach to management.
• Delegating as appropriate to develop subordinates who accept responsibility and meet clearly defined goals and objectives.
• As part of the management team, displaying loyalty, dedication, confidentiality, and willingness to cooperate with other executives and staff.
• Accepting projects and responsibilities assigned by the Executive Chef and completing them on time.
• Always remaining appropriately groomed per company grooming standards and wearing the uniform provided.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• High School Diploma or GED required
• Ability to read and follow recipes and Banquet Event Orders (BEOs)
• Basic reading, writing, mathematical, and computer skills
• At least 2 years of high-volume banquet, catering, or hotel kitchen experience, with knowledge of plated, buffet, and reception-style service
• Ability to scale recipes and forecast production for large groups
• Food safety knowledge, including safe holding and transport of food
• Strong interpersonal and communication skills for culinary training and cross-department coordination
• Self-starter with strong organizational and time management skills
• Knowledge of Back of House operations and ability to supervise others
• Flexibility to work early mornings, evenings, weekends, and holidays based on event schedules

PHYSICAL DEMANDS:

• Ability to stand and walk for extended periods during shifts and events.
• Ability to lift and carry up to 50 lbs. occasionally.
• Ability to push and pull loaded carts and hot boxes.
• Frequent bending, reaching, and moving quickly in a fast-paced kitchen environment.
• Exposure to heat, steam, sharp equipment, and wet floors common in commercial kitchens.
• Ability to communicate and coordinate effectively with kitchen and banquet staff in a busy environment.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.