Banquet Chef

Housekeeping & Hotel Management Group; Charlotte (NC); On-site; USD 42,000 - 62,000; Full time

Job summary

Housekeeping & Hotel Management Group seeks an experienced Banquet Chef to support the Executive Chef in Charlotte, NC. You will lead banquet kitchen operations, craft menus, and ensure impeccable presentation for large events.

The role emphasizes staff development, budget-conscious production, and strict adherence to sanitation and safety standards to delight guests and clients.

Qualifications

• Lead daily kitchen operations and delegate duties in a high-volume banquet environment.
• Maintain sanitation, food safety standards, and ensure consistent quality across events.
• Develop banquet menus and presentations in alignment with client expectations and budget.

Responsibilities

• Assist planning banquet menus from concept to execution.
• Present finishing touches of dishes to clients.
• Assign duties in the kitchen and train new staff.
• Prepare fine banquet dishes and oversee kitchen production.

Skills

Leadership

Menu planning

Food presentation

Staff training

Inventory management

Sanitation standards

Budget adherence

Job description

To assist the Executive Chef, our experienced Banquet Chefs are passionate about culinary arts and are up to date with the current culinary trends. They are exceptional leaders with the ability to take on the daily challenges of a large commercial kitchen.
From planning the banquet menu to presenting the finishing touches of a beautiful culinary dish before it is presented to the client. To put their leadership skills into play our Banquet Chefs are responsible for assigning duties in the kitchen, preparing fine dishes, interviewing and training staff, kitchen inventory management and partnering with the Sous Chef to add new dishes to the menu.
The Banquet Chef’s main responsibility is to continually improve guest and client satisfaction by delivering a consistent, high-quality product with an appetizing presentation while maintaining the operating budget and achieving all sanitation and food standards.