Banquet Chef

Nbutexas; Delray Beach (FL); On-site; USD 110,000 - 130,000; Full time

Benefits offered by this job

Health, Dental and Vision coverage

401K

Paid time off (PTO)

Discount on food & beverage items

Cell phone reimbursement

Insurance: STD/LTD/Accident/Hospital/宠

Job summary

Nbutexas in Florida is seeking a Banquet Chef to lead luxury resort banquet operations, manage a team of 4, and ensure high-volume events meet top-tier standards.

You will plan menus, oversee production, control costs, and collaborate with Sales and Events while maintaining HACCP compliance for guest experiences.

Qualifications

• Proven experience leading banquet/culinary operations in luxury settings.
• Strong banquet and event execution capability.
• Experience in developing and coaching culinary teams.
• Solid understanding of food cost, labor, purchasing, and inventory controls.

Responsibilities

• Plan banquet menus aligned with luxury standards and culinary vision.
• Oversee banquet production, prep, plating, buffet presentation and event execution.
• Maintain high food quality, consistency, sanitation and safety standards.
• Control costs through purchasing, portion control, and production planning.
• Review BEOs and coordinate culinary requirements, timing, and staffing.
• Coach and develop culinary team, fostering a positive kitchen culture.
• Collaborate with Sales and Events for special menus and guest requests.
• Ensure kitchen organization, cleanliness, equipment maintenance and HACCP adherence.
• Assist with menu development and seasonal programming.
• Remain calm and solution-focused during high-volume events.

Skills

Banquet leadership

Culinary leadership

Team development

Food cost management

Education

Culinary degree or equivalent

Job description

Position Overview

• Lead banquet culinary operations for a luxury resort generating approximately $30 million in annual food revenue.
• Oversee a culinary team of 4 associates, providing leadership, training, scheduling, and performance management.
• Deliver consistently exceptional food quality and presentation for weddings, corporate events, social functions, conferences, and resort banquets.
• Partner closely with the Executive Chef, Banquet Operations, Events, and Food & Beverage leadership to execute high-volume events flawlessly.

Salary and Benefits

Salary- $110,000-130,000

Health, Dental and Vision- 80.3% company paid; thereafter until 6%

STD and LTD, Accident, Hospital indemnity, pet insurance

401K- Eligible after 1 year Company matches dollar for dollar for the first 3% and$.50

12 Vacation and PTO Days during first year, increases every year after year 1

20% discount on food and beverage, 30% on retail

$70 cell phone reimbursement

Banquet Chef Key Responsibilities

• Plan and execute banquet menus consistent with the resort’s luxury standards and culinary vision.
• Manage banquet production, preparation, plating, buffet presentation, and event execution.
• Maintain strong food quality, consistency, sanitation, and safety standards.
• Control food and labor costs through effective purchasing, portion control, production planning, and inventory management.
• Review banquet event orders (BEOs) and coordinate culinary requirements, timing, and staffing.
• Train, coach, and develop culinary team members while fostering a positive, accountable kitchen culture.
• Collaborate with Sales and Events teams to accommodate special menus, dietary needs, and customized guest requests.
• Ensure proper kitchen organization, cleanliness, equipment maintenance, and adherence to HACCP standards.
• Assist with menu development and seasonal culinary programming.
• Maintain a calm, solutions-oriented approach during high-volume events and changing operational demands.

Ideal Candidate

• Proven experience as a Banquet Chef, Sous Chef, or Culinary Leader in a luxury hotel, resort, country club, or high-volume hospitality operation.
• Strong banquet and event execution experience with excellent organizational skills.
• Demonstrated ability to lead and develop a culinary team.
• Strong knowledge of food cost, labor management, purchasing, and inventory controls.
• Creative, adaptable, hands‑on leader with a passion for exceptional guest experiences.
• Culinary degree or equivalent professional experience preferred.

JOB ID: 179972#post

Simón de Swaan