Banquet Chef

loewshotels; Orlando (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Free theme park access

One free meal per shift

Job summary

Loews Sapphire Falls Resort in Orlando is seeking a passionate Banquet Chef to lead high‑volume events in our Caribbean-inspired venue. You will design menus, supervise kitchen staff, and ensure flawless execution of every banquet with creativity, precision, and leadership.

The ideal candidate has 7–10 years in upscale hotel banquets, deep knowledge of sanitation standards, and a culinary degree or equivalent.

Qualifications

• 7 - 10 years of progressive culinary leadership experience in an upscale hotel with large banquet space (50,000+ sq. ft.).
• Thorough knowledge of Food Service Sanitation Standards.
• Experienced in ingredients, techniques, and operating ovens, fryers, grills, griddles, processors, mixers, slicers, steamers, sous vide, and cold storage.
• Culinary degree or equivalent formal education.

Responsibilities

• Design and develop customized banquet menus reflecting client preferences and seasonal trends.
• Partner with event planners and clients to create memorable dining experiences.
• Lead preparation and execution of banquet dishes with consistency in taste and presentation.
• Monitor plating standards and align with brand aesthetics.
• Conduct regular quality checks and uphold health and safety regulations.
• Supervise and mentor banquet culinary staff; foster excellence and continuous learning.
• Delegate tasks and manage kitchen operations during events for optimal performance.
• Train team on food handling, sanitation, and kitchen best practices.
• Oversee inventory and procurement of banquet supplies; track food costs to minimize waste.

Skills

Culinary skills

Creative vision

Operational leadership

Team leadership

Detail-oriented

Education

Culinary degree

Tools

Combination Ovens

Fryers

Grills

Griddles

Food Processors

Walk-in Coolers

Job description

At Loews Hotels at Universal Orlando, our team members get to make a difference and have fun every day. Our world-class team brings to life the incredible, award-winning hotels located at Universal Orlando Resort.

Named one of Central Florida’s Top Workplaces and one of America’s Best-in-State Employers by Forbes, we are committed to our "power of we" culture.

Are you looking for a place where you can bring your authentic self to work every day and be able to connect, engage and delight?

We offer excellent benefits and perks including one free meal per shift and free theme park access.

We have a dynamic culture that makes every day interesting, challengeing, fulfilling and fun.

We embrace diversity at our core and offer the opportunity for all team members to reach their potential.

We invest in training and development opportunities for all team members.

We promote social responsibility by being a good neighbor in the community.

We care for you, just as we care for others.

Who We Are

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

About Loews Sapphire Falls Resort

Join the team at our Caribbean-inspired paradise that creates an island escape in a tropical oasis.

What We’re Looking For

A passionate and innovative Banquet Chef who thrives in high-energy environments and brings culinary excellence to every event. You'll lead the charge in crafting unforgettable dining experiences for large-scale banquets, blending creativity, precision, and leadership to deliver exceptional service and cuisine. From designing standout menus to orchestrating seamless kitchen operations, you'll be the driving force behind our banquet culinary success.

Who You Are

• Culinary Craftsman : You bring expert-level culinary skills and a deep understanding of food production techniques, consistently delivering dishes that impress
• Creative Visionary : You're inspired by seasonal ingredients and global flavors, always pushing the boundaries of banquet menu innovation
• Operational Expert : You know your way around kitchen equipment and food safety standards, ensuring every dish meets our high-quality benchmarks
• Empowering Leader : You lead with clarity and confidence, motivating your team to perform at their best in fast-paced, high-pressure environments
• Detail-Oriented Strategist : You thrive on organization and precision, balancing creativity with operational efficiency to meet deadlines and exceed expectations

Veterans and military spouses are encouraged to apply

What You’ll Do

• Design and develop customized banquet menus that reflect client preferences, dietary needs, and seasonal trends
• Partner with event planners and clients to create memorable culinary experiences tailored to each occasion
• Lead the preparation and execution of banquet dishes, ensuring consistency in taste, presentation, and quality
• Monitor plating standards and align presentation with brand aesthetics
• Conduct regular quality checks and uphold health and safety regulations
• Supervise and mentor banquet culinary staff, fostering a culture of excellence and continuous learning
• Delegate tasks effectively and manage kitchen operations during events for optimal performance
• Train team members on food handling, sanitation, and kitchen best practices
• Oversee inventory and procurement of banquet‑specific supplies
• Track food costs, minimize waste, and implement cost‑saving strategies
• Support …

Your Qualifications Include

• 7 - 10 years of progressive culinary leadership experience in an upscale hotel high-volume hotel with large (50,000+ sq. ft.) Banquet space required.
• Thorough knowledge and understanding of Food Service Sanitation Standards.
• Experienced in ingredients, techniques, and operating Combination Ovens, Fryers, Grills, Griddles, Food Processors, Mixers, Slicers, Steamers, Sous Vide Machines, and Walk-in Coolers.
• Culinary degree or equivalent formal