Banquet Chef

Description

The Banquet Chef is responsible for the overall culinary execution of all banquet and catered events at Basin Harbor. This includes weddings, North Dock dinners, private celebrations, corporate retreats, conferences, member events, holiday functions, and other special events held throughout the resort. 

Reporting to the Director of Culinary Operations, the Banquet Chef leads all aspects of banquet food production—from planning and preparation to transportation, execution, and breakdown—ensuring every event reflects Basin Harbor's commitment to exceptional hospitality, quality, and consistency. This leader works closely with the Sales, Events, and Food & Beverage teams to create memorable guest experiences while maintaining operational excellence, food safety, and labor efficiency. 

Requirements

1. Banquet Culinary Operations 

• Lead the culinary execution of all banquet and catered events across the resort.  
• Plan, organize, and oversee all banquet food production from prep through service.  
• Ensure menus are executed consistently with exceptional quality, presentation, and timing.  
• Coordinate kitchen logistics for off-site and remote event locations, including dock dinners and waterfront events.  
• Maintain appropriate production schedules and prep lists to support seamless event execution.  
• Monitor food quality throughout each event and make adjustments as necessary to exceed guest expectations.  

2. Event Planning & Collaboration 

• Partner with the Sales and Events teams to review banquet event orders (BEOs) and understand each client's vision.  
• Provide culinary expertise during menu planning and recommend enhancements or operational improvements.  
• Communicate proactively regarding dietary restrictions, special requests, menu substitutions, and event logistics.  
• Participate in planning meetings to ensure smooth coordination between culinary and front-of-house teams.  

3. Team Leadership & Staff Development 

• Recruit, hire, train, schedule, and mentor banquet culinary team members.  
• Foster a positive, respectful, and high-performing kitchen culture.  
• Develop employees through coaching, performance feedback, and hands-on training.  
• Maintain clear communication and accountability throughout the banquet kitchen.  
• Ensure staffing levels appropriately support business demands.  

4. Food Quality & Culinary Excellence 

• Maintain the highest standards of food quality, presentation, consistency, and flavor.  
• Ensure recipes, portioning, and plating standards are followed.  
• Continuously identify opportunities to improve banquet menus, production methods, and guest satisfaction.  
• Support seasonal menu development alongside the Executive Chef.  

5. Operational Management 

• Manage banquet food inventories and ordering to minimize waste while ensuring product availability.  
• Maintain labor efficiency and productivity while meeting service expectations.  
• Assist in forecasting banquet production needs based on upcoming business levels.  
• Ensure banquet equipment is maintained, organized, and event-ready.  

6. Food Safety & Compliance 

• Ensure compliance with all local, state, and federal food safety regulations.  
• Maintain ServSafe standards and proper sanitation practices.  
• Ensure banquet kitchens, storage areas, and event spaces remain clean, organized, and inspection-ready.  
• Promote a culture of workplace safety throughout the culinary team.  

Qualifications 

• Minimum 3–5 years of progressive culinary leadership experience, preferably in banquet, hotel, or resort operations.  
• Demonstrated experience executing large-scale weddings, conferences, and catered events.  
• Strong organizational and time-management skills.  
• Excellent communication and leadership abilities.  
• Ability to thrive in a fast-paced, high-volume environment.  
• Knowledge of food costing, inventory management, and labor control.  
• ServSafe Certification (or ability to obtain upon hire).  
• Ability to work evenings, weekends, holidays, and flexible hours based on business demands.  

Key Competencies 

• Leadership  
• Organization & Planning  
• Culinary Excellence  
• Guest Focus  
• Communication  
• Team Development  
• Problem Solving  
• Attention to Detail  
• Adaptability  
• Accountability