Lead Banqueting Chef – Elite Events & Weddings

Hotel du Vin; Leigh Woods; On-site; GBP 30,000 - 52,000; Full time

Benefits offered by this job

Staff room discounts

Discounted room rate

Dine discount

Fully funded Apprenticeship programmes

High street discounts

Cycle to work scheme

Healthcare cash plans

Referral schemes

Uniform

Wellness & campaign days

Wagestream access

Complimentary stays on anniversaries

Brain Charity sponsorship

Employee Assistance Programme

Job summary

Hotel du Vin Avon Gorge is seeking a talented Banqueting Chef to lead the kitchen for our events programme in Clifton Village. You will own the banqueting kitchen during a busy calendar of weddings, private dining and corporate events, delivering quality dishes at scale without compromising presentation or flavour.

Working with an experienced hotel team, you will plan and organise service, manage the kitchen during peak times and maintain consistently high standards across diverse functions.

Qualifications

• Experience as Banqueting Chef, Sous Chef or Senior Chef de Partie in hotel/events.
• Experience delivering weddings, private dining, Christmas parties, corporate events.
• Ability to lead a kitchen during busy service periods.
• Excellent organisational and time management skills.
• Passion for fresh food and consistently high standards.
• Enjoys the buzz and variety of hotel banqueting.

Responsibilities

• Lead the banqueting kitchen operation for the events programme.
• Plan, organise and oversee service for weddings, parties and corporate events.
• Maintain high standards across a wide range of functions and menus.
• Collaborate with the hotel team to ensure memorable guest food experiences.

Skills

Banqueting experience

Event catering

Team leadership

Organisation

Food quality

Banqueting energy

Job description

Hotel du Vin Avon Gorge is seeking a talented Banqueting Chef to lead the kitchen for our events programme in Clifton Village. You will own the banqueting kitchen during a busy calendar of weddings, private dining and corporate events, delivering quality dishes at scale without compromising presentation or flavour.

Working with an experienced hotel team, you will plan and organise service, manage the kitchen during peak times and maintain consistently high standards across diverse functions.