Position Overview • Lead banquet culinary operations for a luxury resort generating approximately $30 million in annual food revenue. • Oversee a culinary team of 4 associates, providing leadership, training, scheduling, and performance management. • Deliver consistently exceptional food quality and presentation for weddings, corporate events, social functions, conferences, and resort banquets. • Partner closely with the Executive Chef, Banquet Operations, Events, and Food & Beverage leadership to execute high-volume events flawlessly. Salary and Benefits Salary- $110,000-130,000 Health, Dental and Vision- 80.3% company paid; thereafter until 6% STD and LTD, Accident, Hospital indemnity, pet insurance 401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and$.50 12 Vacation and PTO Days during first year, increases every year after year 1 20% discount on food and beverage, 30% on retail $70 cell phone reimbursement Banquet Chef Key Responsibilities • Plan and execute banquet menus consistent with the resort’s luxury standards and culinary vision. • Manage banquet production, preparation, plating, buffet presentation, and event execution. • Maintain strong food quality, consistency, sanitation, and safety standards. • Control food and labor costs through effective purchasing, portion control, production planning, and inventory management. • Review banquet event orders (BEOs) and coordinate culinary requirements, timing, and staffing. • Train, coach, and develop culinary team members while fostering a positive, accountable kitchen culture. • Collaborate with Sales and Events teams to accommodate special menus, dietary needs, and customized guest requests. • Ensure proper kitchen organization, cleanliness, equipment maintenance, and adherence to HACCP standards. • Assist with menu development and seasonal culinary programming. • Maintain a calm, solutions-oriented approach during high-volume events and changing operational demands. Ideal Candidate • Proven experience as a Banquet Chef, Sous Chef, or Culinary Leader in a luxury hotel, resort, country club, or high-volume hospitality operation. • Strong banquet and event execution experience with excellent organizational skills. • Demonstrated ability to lead and develop a culinary team. • Strong knowledge of food cost, labor management, purchasing, and inventory controls. • Creative, adaptable, hands-on leader with a passion for exceptional guest experiences. • Culinary degree or equivalent professional experience preferred. JOB ID: 179971 #post Mitch Marron