Head Chef – Banquet Kitchen

About the role

The Head Chef – Banquet Kitchen leads the banquet culinary team, ensuring every guest receives a memorable dining experience. This role combines operational oversight with menu creativity and a strong focus on hospitality values.

Key responsibilities

• Oversee daily culinary operations, managing food preparation and production while maintaining consistency, quality, and cost controls.
• Develop and execute banquet menus in partnership with the Executive Chef and Food & Beverage leadership, incorporating seasonal ingredients and culinary trends.
• Manage inventory and procurement, overseeing ordering, inventory control, and vendor relationships to ensure cost efficiency and high‑quality ingredients.
• Support financial performance by participating in P&L reviews, managing food and labor costs, and implementing efficiency strategies.
• Enhance guest experiences by engaging with guests and internal stakeholders, gathering feedback, and supporting initiatives to elevate dining.
• Inspire and develop the team through supervision, performance monitoring, coaching, and fostering a positive work environment.
• Uphold regulatory standards, ensuring compliance with health, safety, sanitation, and alcohol awareness regulations.

Required profile

• Passion for hospitality and creating memorable guest experiences.
• Integrity and commitment to doing the right thing.
• Leadership ability to inspire and guide team members.
• Strong teamwork orientation.
• Ownership and accountability for results.
• Sense of urgency and discipline in daily operations.

Required skills