Banquet Chef

Palm House; Florida; On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hotel in Palm Beach is seeking an experienced Banquet Chef to oversee culinary operations for events. This role involves leading banquet production, managing staff, and ensuring compliance with food safety standards. The ideal candidate has a culinary degree and extensive experience in high-volume kitchen operations.

Qualifications

• Minimum 5 years of experience in banquet or large-scale culinary operations.
• ServSafe or food handler certification required.

Responsibilities

• Lead all aspects of banquet culinary production from planning to execution.
• Design and execute seasonal banquet menus in collaboration with the Executive Chef.

Skills

Culinary Techniques

Communication

Organizational Skills

Education

Culinary Degree

Job description

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Position Summary

Palm House Hotel is seeking an experienced and passionate Banquet Chef to oversee all banquet and event culinary operations. This role plays a critical leadership role in planning, coordinating, and executing high-quality banquet services that reflect the standards of excellence at Palm House. The Banquet Chef will collaborate closely with the Events, Sales, and Food & Beverage teams to deliver elevated and memorable dining experiences for private parties, weddings, corporate events, and large-scale gatherings.

Key Responsibilities

1. Culinary & Operational Leadership
   • Lead all aspects of banquet culinary production from planning to execution.
   • Design and execute seasonal banquet menus and special event offerings in collaboration with the Executive Chef.
   • Prepare food for all banquet functions including plated dinners, buffets, receptions, and action stations.
   • Ensure consistent food presentation, portioning, taste, and quality for all banquet meals.
   • Supervise the setup and breakdown of food service areas for events.
2. Staff Management & Training
   • Direct and schedule banquet culinary staff including cooks, prep staff, and stewards.
   • Train team members in proper food preparation techniques, safety, sanitation, and quality standards.
   • Monitor kitchen workflow to ensure timeliness and efficiency during high-volume service periods.
   • Provide coaching and performance feedback to staff as needed.
3. Administrative & Compliance
   • Monitor and control labor and food costs to meet budgetary goals.
   • Maintain detailed records for food production, inventory, waste, and sanitation logs.
   • Collaborate with Events and Sales Managers to understand event specifications and execute client vision.
   • Ensure compliance with all local, state, and federal food safety and sanitation standards (HACCP/DOH).

Qualifications

• Minimum 5 years of experience in banquet or large-scale culinary operations, preferably in a luxury or boutique hotel.
• Proven track record of managing high-volume kitchen operations with attention to detail and quality.
• Culinary degree or certification from an accredited culinary school preferred.
• Advanced knowledge of culinary techniques, large-batch cooking, and presentation.
• ServSafe or food handler certification required.
• Strong interpersonal and communication skills; ability to collaborate across departments.
• Excellent organizational skills and attention to detail.

Physical Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Must be able to lift and carry up to 50 pounds.
• Frequent bending, stooping, reaching, twisting, and lifting in a hot kitchen environment.
• Manual dexterity to operate kitchen tools, knives, and equipment safely.
• Ability to work in varying temperatures (coolers, freezers, hot prep areas).
• Must be able to work nights, weekends, holidays, and extended hours as required for event schedules.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hotels and Motels

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