BANQUET CHEF JOB DESCRIPTION

When banquet execution falters, guest satisfaction scores drop and events revenue follows. Hotels and catering operations holding four-diamond ratings or managing 13,000-plus square feet of event space need someone who owns the kitchen before, during, and after every BEO on the calendar. The Banquet Chef carries that ownership: food cost targets, state health department compliance, and the culinary output across corporate, social, and wedding programs all live in this seat. Seniority in this role is built in volume and variety, not in a single dining room.

As the Banquet Chef, you are accountable for daily banquet kitchen operations, including food cost management, sanitation compliance, and the culinary output of every event on property. You lead a team of banquet, production, and prep cooks, working within budget parameters set by the Executive Chef while interfacing with departmental directors to align menus and staffing to the event calendar.

Career Impact: Banquet Chef experience at a full-service hotel or high-volume catering operation is a recognized stepping stone toward Executive Chef and Director of Food & Beverage titles in the hospitality market.

Business Impact: Your food cost controls and production decisions directly shape per-event profitability and the guest satisfaction scores that determine repeat bookings for corporate and social programs.

Growth Opportunity: Managing multi-format event types, from corporate receptions to wedding programs, expands menu development and labor management skills that increase your market value across hotel brands and independent venues.

• Lead daily banquet kitchen operations, including food preparation, scheduling, and cleanliness standards for all event types on the BEO calendar.
• Develop creative menus, portion standards, and presentation guidelines through hands-on work and direct oversight of production and prep cooks.
• Manage food and labor cost controls against budgeted targets, reviewing variances with the Executive Chef on a regular basis.
• Enforce state health department regulations and OSHA sanitation standards across all kitchen areas and food handling procedures.
• Oversee and evaluate culinary team performance, including training, disciplinary counseling, and performance improvement processes.
• Partner with departmental directors and catering leadership to align menu execution with event specifications and guest requirements.
• Conduct kitchen inventories and complete daily and weekly market lists to ensure product availability and minimize waste.
• Monitor local competition and adjust food quality standards and promotional concepts accordingly.

• Bachelor's degree in Culinary Arts or Hospitality Management, or equivalent work experience.
• 3 or more years of progressive culinary management experience, with a focus on high-volume banquet or catering operations.
• Demonstrated knowledge of food and beverage preparation techniques, portion control, and recipe standardization.
• Working knowledge of sanitation law, state health department regulations, and applicable OSHA standards.
• Proven ability to manage food and labor costs against established budget targets.
• Strong leadership and coaching skills, with experience conducting performance evaluations and disciplinary counseling.
• Flexible schedule availability including evenings, weekends, and holidays as event volume requires.
• Physical ability to stand for extended periods and lift to 50 pounds.

• ServSafe or state-equivalent Food Protection Manager Certification.
• Prior banquet experience in a hotel property with significant dedicated event space.
• Familiarity with catering management and event software systems used in banquet operations.
• Culinary degree or certification from an accredited culinary program.

• Food cost percentage against budget, tracked weekly across all banquet event types.
• Labor cost as a percentage of banquet revenue, measured against scheduled versus actual hours.
• Guest satisfaction score for food quality across corporate, social, and wedding event categories.
• BEO execution accuracy rate, reflecting on-time delivery and menu adherence per event.
• Kitchen sanitation inspection score, measured against state health department and internal audit standards.
• Typical tools: catering event management software (commonly Caterease or similar); inventory and cost-tracking platforms (commonly integrated POS or ERP systems).

• Base Salary Range: $62,000 - $85,000 annually, depending on property size and market
• Bonus: Annual or event-based performance bonus, typically 5-10% of base salary
• Equity: Not typical for this role in hospitality
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10-15 days annually, plus sick leave; holiday availability often required
• Common Perks: Shift meals, uniform allowance, hotel employee rate discounts, culinary training programs

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Employment is contingent upon successful completion of a background check, and candidates must be authorized to work in the United States without sponsorship. Reasonable accommodations for qualified individuals with disabilities are available upon request throughout the hiring process and during employment. All applicants are considered without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other characteristic protected by applicable federal, state, or local law.

The Banquet Chef owns departmental food cost compliance and staff performance outcomes, ensuring budgeted staffing levels and operational schedules are met across all supervised departments. Working directly with managers to review indirect staff scheduling, this role shapes the workforce through goal-setting, developmental coaching, and disciplinary action to sustain consistent service delivery.

Key Responsibilities

• Ensure food cost stays at or below budgeted measures.
• Review with managers indirect staff schedules on a weekly basis to ensure business needs and budgeted levels are being met.
• Supervise employee performance and provide developmental coaching.
• Set specific goals and objectives for all supervised employees and ensure all are met.
• Establish and communicate performance goals with subordinate employees and provide timely feedback.
• Discipline employees and create performance improvement plans when appropriate, including termination for performance-related issues.
• Maintain proper staffing levels for all operating departments.
• Schedule staff to business levels and within budget parameters.

Required Qualifications

• Technical education in hospitality or culinary school preferred.
• Up-to-date sanitation classes.
• Ability to communicate in English.
• Self-starting personality with an even disposition and professional appearance at all times.
• Ability to communicate well with guests and work collaboratively as a team player.
• Ability to withstand prolonged periods of standing or walking and lift at least 30 lbs.

Embedded within the kitchen and food service leadership team, the Banquet Chef develops and manages food cost according to budget while overseeing staffing, training, and compliance across restaurant operations. Working closely with the Executive Chef and departmental directors, this role advances performance relative to local competition and ensures adherence to gaming, sanitation, and health regulations.

Core Functions

• Develop and manage food cost according to budget.
• Implement programs and processes to reduce and control lost-time injuries.
• Manage and schedule staffing levels to maintain budgeted employment and coverage.
• Develop staff through training, interviewing, disciplinary counseling, and performance evaluations.
• Cook, carve meat, control portions, and prepare new dishes, sauces, and garnishes.
• Review kitchen activities, processes, and promotional ideas with the Executive Chef.
• Monitor and adjust performance relative to local competition.
• Meet with departmental directors and managers as necessary.

Qualifications & Experience

• Four-year degree in a related field or equivalent work experience.
• Must comply with all state gaming regulations, which may include obtaining a license.
• 5 to 7 years of experience in restaurant management and supervision.
• Knowledge of sanitation laws, health regulations, and applicable OSHA regulations.
• Ability to analyze and interpret restaurant operational results and solve complex problems.
• Ability to perform under pressure with accuracy and meet varied deadlines on an irregular schedule.
• Can work long hours, stand for extended periods, and handle up to 50 lbs of force occasionally.

Reporting to the Executive Chef, the Banquet Chef leads daily kitchen operations, including scheduling, food preparation, and cleanliness duties, at a four-diamond hotel with 13,000 sq. ft. of meeting space in Boston's Back Bay. Partnering with culinary and management teams, this role delivers creative menu development and portion standards while enforcing Massachusetts Department of Public Health and sanitation regulations to maximize guest satisfaction.

Primary Duties

• Oversee and evaluate the culinary team, including banquet, production, and prep cooks.
• Lead daily kitchen operations including scheduling, food preparation, and cleanliness duties.
• Develop creative menus, portion standards, and presentation guidelines through hands-on work and direct oversight.
• Build systems to implement greater efficiencies and improve work habits of kitchen staff.
• Adhere to food and labor cost controls while maximizing guest satisfaction.

Skills & Qualifications

• Massachusetts Food Protection Manager Certification.
• 3 to 5 years of progressive experience, or a culinary graduate with at least 2 to 3 years of managerial experience in banquet operations.
• Knowledge of food and beverage preparation techniques.
• Understanding of health department rules and regulations.
• Prior hotel banquet experience preferred.
• Open and flexible schedule availability required.

Sitting at the intersection of culinary excellence and operational management, the Banquet Chef personally performs cooking tasks while leading kitchen staff and overseeing all banquet food functions across corporate, social, and wedding events. Operating across food production, staff development, and budget management, this role shapes a consistent, high-quality product while ensuring sanitation and food standards are achieved.

Duties

• Prepare food in accordance with quality, availability, and seasonality, and complete market lists on a daily and weekly basis.
• Coordinate all menu planning and implementation.
• Ensure food standards and presentation are maintained and continuously improved.
• Organize food production cost-effectively and hygienically.
• Generate weekly schedules for the outlet.
• Recruit, train, coach, and discipline all kitchen staff.
• Maintain and monitor safe work procedures throughout the kitchen.

Requirements

• Knowledge of culinary principles, techniques, and equipment including grilling, sautéing, broiling, baking, and decorative food displays.
• Knowledge of food production, presentation, storage, handling, and sanitation standards.
• Ability to apply basic mathematics and numerical reasoning to kitchen operations.
• Strong reading comprehension and written communication skills.
• Ability to generate original ideas and creative solutions for products and service situations.
• Knowledge of customer service principles and processes, including needs assessment and satisfaction standards.
• Adaptability and strong problem-solving and decision-making abilities.

A key member of the food service and catering operations team, the Banquet Chef leads food production for all events while collaborating with staff on menu development, recipe creation, and adherence to food safety and OSHA standards at a global wildlife conservation organization. Collaborating across catering, stewarding, and event operations, this role builds kitchen accountability through staff training, equipment oversight, and inventory control to support consistently high service standards.

Functions

• Interview, select, train, schedule, coach, and support associates to ensure performance meets established standards.
• Oversee and direct food production for all events in a timely and efficient manner.
• Collaborate with others to develop new menu items, create, and test recipes.
• Ensure all food products are consistently prepared and served according to recipes, portioning, and serving standards.
• Manage food safety, food handling, and sanitation requirements and hold others accountable.
• Train, develop, and evaluate staff on kitchen equipment, cooking techniques, garnishes, and portion sizing.
• Supervise the catering stewarding operation and maintain kitchen cleanliness through personal inspection and preventative maintenance.
• Assist with kitchen inventory control and attend regular BEO meetings.
• Follow sustainability guidelines and safe work practices, including MSDS and OSHA standards.

Experience & Qualifications

• Culinary degree or certification from an accredited culinary program preferred.
• 3 or more years of managerial experience in a high-volume food service, catering, or events environment.
• Knowledge of food safety, sanitation requirements, and OSHA standards.
• Proficiency with Microsoft Office and experience with catering and ERP software systems.
• Excellent written and verbal communication skills.
• Strong leadership, interpersonal, and problem-solving abilities.
• Ability to stand for extended periods and lift to 50 pounds.
• Ability to work days, nights, and weekends as required.
• Valid driver's license required.