Banquet Chef

Boar's Head Resort; Charlottesville (VA); On-site; USD 70,000 - 90,000; Full time

Job summary

Boar's Head Resort seeks a Banquet Chef to lead all banquet and catered culinary operations, ensuring exceptional food quality, flawless execution, and memorable guest experiences at weddings, conferences, and large-scale events. The role partners with Catering, Conference Services, Event Sales, Stewarding, Purchasing, and Restaurant Operations to drive innovation and maintain luxury standards.

Responsibilities include leading a high-performing culinary team, developing menus, standardizing

Qualifications

• Experience leading banquet culinary operations for large-scale resort events.
• Ability to manage budgets and forecast staffing for event volume.
• Knowledge of HACCP, ServSafe and health regulations.

Responsibilities

• Lead all banquet culinary operations for resort events ranging from intimate gatherings to large-scale functions.
• Collaborate with adjacent departments to ensure seamless event execution and guest experiences.
• Develop menus reflecting current culinary trends while meeting client expectations.
• Maintain standardized banquet recipes and presentations across events.
• Oversee staffing, coaching, and development of banquet pantry and stewarding teams.
• Monitor food costs, inventories, and purchasing controls to meet financial targets.

Job description

KEY RESPONSIBILITIES

The Banquet Chef is responsible for planning, organizing, and executing all banquet and catered culinary operations throughout the resort. This leader ensures exceptional food quality, flawless execution, and memorable guest experiences across weddings, conferences, social events, golf tournaments, VIP functions, and large-scale resort events.

Description

The Banquet Chef is responsible for planning, organizing, and executing all banquet and catered culinary operations throughout the resort. This leader ensures exceptional food quality, flawless execution, and memorable guest experiences across weddings, conferences, social events, golf tournaments, VIP functions, and large-scale resort events.

Working closely with Catering, Conference Services, Event Sales, Stewarding, Purchasing, and Restaurant Operations, the Banquet Chef leads a high-performing culinary team while achieving financial objectives, maintaining luxury service standards, and driving continuous innovation in banquet cuisine and event execution.

Banquets Leadership

• Lead all banquet culinary operations for resort events ranging from intimate gatherings to large-scale functions.
• Ensure exceptional food quality, presentation, consistency, and execution for every event.
• Execute multiple events simultaneously while maintaining luxury hospitality standards.
• Collaborate with the Executive Chef on banquet menus, seasonal offerings, and culinary innovation.
• Develop creative menus that reflect current culinary trends while meeting client expectations.
• Ensure all banquet recipes and presentations are standardized.

Leadership & Team Development

• Lead, coach, and inspire Sous Chefs, banquet cooks, culinary associates, and stewarding teams.
• Recruit, onboard, train, and develop banquet culinary talent.
• Conduct regular coaching, performance evaluations, and skills development.
• Promote teamwork, accountability, professionalism, and continuous improvement.
• Foster an environment built on respect, collaboration, and operational excellence.

Program & Financial Execution

• Achieve budgeted food cost, labor cost, and operating expense goals.
• Forecast staffing requirements based on event volume.
• Maximize labor productivity while maintaining service excellence.
• Monitor banquet food production to minimize waste.
• Maintain accurate inventories and purchasing controls.
• Analyze banquet profitability and identify opportunities for operational improvements.

Operational Excellence

• Ensure compliance with HACCP, ServSafe, OSHA, and local health regulations.
• Maintain the highest standards of sanitation, food safety, and organization.
• Conduct routine inspections of banquet production areas.
• Ensure all banquet equipment is maintained and operated efficiently.
• Partner with Engineering to address equipment repairs promptly.
• Maintain accurate production schedules and prep lists.

Associate Engagement

• Lead daily production meetings and event lineups.
• Maintain open communication across culinary and event departments.
• Recognize and celebrate associate achievements.
• Promote a culture of ownership, accountability, and guest-focused service.
• Encourage innovation and associate engagement through continuous training.

Administrative Responsibilities

• Review banquet event orders (BEOs) daily.
• Develop production schedules and prep timelines.
• Create staffing schedules aligned with business demands.
• Complete payroll edits and labor reporting accurately.
• Conduct monthly inventories and food cost analysis.
• Maintain banquet recipe books and production standards.
• Complete performance documentation and disciplinary actions when appropriate.
• Participate in departmental meetings, budget planning, and annual business reviews.