BANQUET CHEF

The Claridge Hotel; Atlantic City (NJ); On-site; USD 70,000 - 90,000; Full time

Job summary

The Claridge Hotel in Atlantic City, NJ is seeking an experienced Banquet Chef to lead banquet, catering, and outlet operations, supporting the Executive Chef. This hands-on leadership role requires a strong background in high-volume banquet production, team leadership, and multi-outlet hotel operations.

The Banquet Chef will execute events, support restaurant operations, and uphold the highest standards of quality, consistency, and guest satisfaction across the property.

Qualifications

• 3–5 years of culinary leadership in a hotel, resort, casino, or conference center.
• Strong banquet and catering experience required.
• Experience leading high-volume production and special events.
• Ability to supervise multiple culinary outlets and teams.
• Knowledge of food safety and sanitation standards.
• SERV Safe certification preferred.

Responsibilities

• Lead all banquet and catering food production.
• Review Banquet Event Orders (BEOs) and coordinate production schedules.
• Execute weddings, meetings, conventions, social events, and functions.
• Ensure timely service and consistent food quality for all events.
• Coordinate with Sales, Catering, and Banquet Operations teams.
• Support daily operations of culinary outlets and rooftop/restaurant services.
• Oversee scheduling, labor deployment, and recipe consistency.

Skills

Banquet leadership

BEO coordination

Event execution

High-volume production

Team leadership

Food safety & sanitation

Tools

SERV Safe

Job description

123 S Indiana Ave, Atlantic City, NJ 08401, USA

Job Type

Workspace

On Location

About the Role

The Claridge Hotel is seeking an experienced and motivated Banquet Chef to support our Executive Chef in overseeing banquet, catering, and outlet operations. This hands‑on leadership position is ideal for a culinary professional with a strong background in high-volume banquet production, team leadership, and multi‑outlet hotel operations.

The Banquet Chef will be responsible for executing banquet events, supporting restaurant operations, and maintaining the highest standards of quality, consistency, and guest satisfaction throughout the property.

Qualifications

• Lead all banquet and catering food production.
• Review Banquet Event Orders (BEOs) and coordinate production schedules.
• Execute weddings, meetings, conventions, social events, and special functions.
• Ensure timely service and consistent food quality for all events.
• Coordinate with Sales, Catering, and Banquet Operations teams.

Culinary Operations

• Support the Executive Chef in the daily operation of all culinary outlets.
• Provide oversight and leadership for restaurant and rooftop operations as needed.
• Supervise and develop culinary staff.
• Assist with scheduling and labor deployment.
• Maintain recipe consistency, portion control, and presentation standards.
• Ensure compliance with health, sanitation, and safety standards.
• Act as chef-in-charge in the absence of the Executive Chef.

Purchasing & Cost Controls

• Assist with ordering and inventory management.
• Support food cost initiatives through proper product utilization and waste control.
• Maintain receiving and storage standards.
• Assist with weekly inventories and maintaining accurate product levels.

Qualifications

• Minimum 3-5 years of culinary leadership experience in a hotel, resort, casino, country club, or conference center environment.
• Strong banquet and catering experience required.
• Experience leading high-volume production and special events.
• Ability to supervise multiple culinary outlets and teams.
• Knowledge of food safety and sanitation standards.
• Strong communication, organization, and leadership skills.
• SERV Safe Certification preferred.

What We're Looking For

We are seeking a hands‑on leader who thrives in a fast‑paced environment and takes pride in delivering exceptional food quality and guest experiences. The ideal candidate is passionate about culinary excellence, enjoys leading teams, and understands the demands of banquet and multi‑outlet hotel operations.

Benefits

Competitive salary and benefits package offered.