Job Duties • Lead daily culinary operations with a strong emphasis on banquet production, preparation, and execution. • Oversee banquet functions in accordance with Banquet Event Orders (BEOs), ensuring quality, presentation, timing, and guest satisfaction. • Collaborate with the Executive Chef and Food & Beverage leadership to ensure successful execution of meetings, weddings, and special events. • Supervise, train, and develop culinary associates while maintaining consistent service and operational standards. • Assist with menu planning, inventory management, food costs, and production across banquet, restaurant, and bar operations. • Ensure compliance with all food safety, sanitation, and hotel standards, including proper equipment use and maintenance. • Support hiring, scheduling, performance management, and ongoing team development. • Address guest concerns promptly and professionally to ensure guest satisfaction. • Maintain flexibility to work varied shifts, including weekends, evenings, and holidays. • Perform other duties as assigned. Responsibilities Support the Executive Chef in leading culinary operations, with a primary focus on banquet production and event execution. Ensure exceptional food quality, presentation, and timely service while coordinating with the Banquet and Food & Beverage teams to deliver successful events. Provide hands-on leadership to culinary associates, maintain operational efficiency, and support restaurant and bar operations as business needs require. Qualifications • Minimum of three years of professional culinary experience, preferably in a hotel or high-volume banquet environment. • Previous experience in banquet culinary operations, including large-scale food production and event execution, strongly preferred. • Prior supervisory or culinary leadership experience preferred. • Ability to read, interpret, and execute Banquet Event Orders (BEOs), production schedules, and event requirements. • Strong organizational, time management, and communication skills, with the ability to manage multiple events and culinary priorities. • Ability to communicate effectively with guests, management, and fellow associates. • High school diploma or equivalent; formal culinary training or certification preferred. • Valid food safety certification or ability to obtain one as required. • Knowledge of food safety regulations, kitchen operations, and proper equipment handling. • Bilingual English/Spanish a plus.