Banquet Chef

Luminary Hotel & Co; Fayetteville (GA); On-site; USD 60,000 - 90,000; Full time

Job summary

Trilith Guesthouse is seeking a Banquet Chef to plan, prepare, and execute banquet and catering kitchens in accordance with hospitality standards. You will collaborate with the Executive Chef and leadership to uphold quality during high-volume events.

Requirements include a high school diploma or GED, 3–5 years of banquet/large-volume experience, ServSafe certification, and ability to read BEOs and production guidelines. Supervisory experience is preferred.

Qualifications

• High school diploma or GED required; culinary degree preferred.
• 3–5 years professional culinary experience in hotel/resort/banquet or high-volume setting.
• ServSafe Food Handler certification required; Manager certification preferred.
• Ability to read BEOs, recipes, and standardized production guidelines.

Responsibilities

• Plan and execute banquet, catering, and special event kitchen operations.
• Review BEOs to ensure accurate preparation according to menus, guest counts, and dietary requirements.
• Oversee food preparation, production, quality, portioning, and presentation for banquet functions.
• Coordinate with culinary and event teams to ensure timely and efficient service.
• Monitor inventory, assist with ordering, minimize food waste, and maintain food cost standards.

Skills

ServSafe certification

Banquet experience

Team leadership

Food safety knowledge

Culinary terminology

Education

High school diploma or GED

Culinary degree or equivalent training

Job description

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.The Banquet Chef will be responsible for the planning, preparation and execution of all catered and/or banquet events at the hotel. They will work closely with the Executive Chef and Banquet Leadership Team to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail.What you haveHigh school diploma or GED required; culinary degree, diploma, or equivalent professional training preferred.Minimum of 3–5 years of professional culinary experience, preferably in a hotel, resort, banquet, catering, or high-volume restaurant environment.Previous experience in a supervisory or sous chef role preferred.Demonstrated experience executing banquet events, catering functions, and large-volume food production.Experience supporting restaurant kitchen operations and coordinating food service during busy meal periods.ServSafe Food Handler certification required, or ability to obtain as required by property policy; ServSafe Manager certification preferred.Strong knowledge of food preparation techniques, cooking methods, menu execution, portion control, and food presentation.Knowledge of food safety, sanitation, proper food storage, temperature controls, and allergen management.Ability to read and execute banquet event orders (BEOs), recipes, and standardized production guidelinesExperience in large Banquet & Catering Event OperationsExperience in Banquet hot food production and garde mangerExperience in Banquet Event Food Purchasing and PreparationWhat you’ll doPlan and execute banquet, catering, and special event kitchen operations.Review banquet event orders (BEOs) to ensure accurate preparation according to menus, guest counts, dietary requirements, and event timelines.Oversee food preparation, production, quality, portioning, and presentation for banquet functions.Coordinate with culinary and event teams to ensure timely and efficient service.Monitor inventory, assist with ordering, minimize food waste, and maintain food cost standards.Ensure compliance with food safety, sanitation, storage, and cleanliness requirements.Work in the restaurant as a Sous Chef when needed to support staffing and operational requirements.Assist with daily food preparation, line setup, service execution, and kitchen supervision.Maintain consistent food quality, presentation, portion control, and adherence to established recipes.Butchering - processing poultry, fish, and primal cuts of larger animalsGeneral cleaning to include equipment, floors, walls, coolers, and freezersDishwashing – all Trilith Guesthouse kitchen team members wash dishesPlating dishes - presenting food for guests to the chef’s specificationsExpediting - assisting chefs in directing the flow of service from the kitchen to the locationDemonstration cooking - assisting Trilith Guesthouse chefs and guest chefs with presentationsLead banquet plate ups, presenting food for guests to the chef’s specificationsSupport communication and coordination between kitchen and front-of-house teams.Assist with restaurant opening and closing procedures and maintain a clean, organized, and safe kitchen.Provide direction, training, and support to cooks and other assigned culinary team members.Assign tasks and monitor productivity to meet banquet and restaurant service deadlines.Promote teamwork, accountability, professionalism, and compliance with property standards.Monitor food safety practices and ensure team members follow established sanitation procedures.Communicate staffing, inventory, equipment, and operational concerns to the Executive Chef.Adapt to changing business needs and perform other duties as assigned by culinary leadership.Maintain a professional presentable uniform and personal groomingAble to effectively communicate with the team dailyMaintain a sense of ownership for the hotel/restaurantSupport and complete additional duties as necessary and assignedPhysical DemandAbility to sit or stand for extended periods of timeAbility to communicate clearlyCorrected vision to normal rangeAbility to use knives and kitchen machinery safely and effectivelyAbility to lift 35 lbs.Ability to work long hours as neededMental DemandsMake sound judgments quicklyAbility to work with others in a high demand kitchenWork on multiple tasks, making appropriate progress towards deadlinesAble to work independently, take direction, and provide direction to othersManage differing personalities within the kitchen, the hotel, and the communityMaintain the highest degree of confidentialityAbility to work effectively in stressful, high pressure situationsAbility to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessaryMainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.