Banquet Chef

Rebel Hotel Company; Santa Barbara (CA); On-site; USD 80,000 - 110,000; Full time

Job summary

El Encanto in Santa Barbara is seeking a Banquet Chef to lead the culinary operations for banquets and events, translating event requirements into organized daily execution through planning, training, and leadership. The role reports to the Executive Chef and oversees culinary operations, team cafeterias, and stewarding to ensure high standards of quality and hospitality.

You will guide production planning, uphold safety and sanitation, and collaborate with culinary leadership to maintain

Responsibilities

• Lead culinary preparation and execution for weddings, social events, meetings, group programs, receptions, buffets, plated events, tastings, and other property functions.
• Review BEOs, menus, guarantees, timelines, allergies, dietary restrictions, VIPs, and special requests to ensure appropriate preparation, staffing, and execution.
• Coordinate production, preparation, plating, firing, transportation, and service timing in partnership with Banquets, Catering & Events, Stewarding, and Food & Beverage leadership.
• Ensure established standards for recipes, portions, food quality, presentation, temperature, timing, and consistency are maintained.
• Develop and communicate production plans, prep lists, assignments, and priorities based on event requirements and anticipated business levels.
• Participate in BEO and operational meetings and communicate changes promptly to affected teams.
• Support banquet tastings, menu development, seasonal programming, special events, and other culinary initiatives.

Job description

SCOPE AND PURPOSE

The Banquet Chef is responsible for the leadership, organization, and execution of El Encanto’s Banquet Culinary Operations, Team Member Cafeteria, and Stewarding operations. This position ensures each area consistently meets El Encanto’s standards for culinary quality, presentation, cleanliness, sanitation, efficiency, and hospitality.

Working closely with the Executive Chef, Executive Sous Chef, Catering & Events, Banquets, and Food & Beverage leadership, the Banquet Chef translates BEOs, menus, event requirements, and culinary direction into organized daily execution through effective planning, communication, training, and team leadership.

Main Responsibilities & Duties

Banquet Culinary Operations

• Lead culinary preparation and execution for weddings, social events, meetings, group programs, receptions, buffets, plated events, tastings, and other property functions.
• Review BEOs, menus, guarantees, timelines, allergies, dietary restrictions, VIPs, and special requests to ensure appropriate preparation, staffing, and execution.
• Coordinate production, preparation, plating, firing, transportation, and service timing in partnership with Banquets, Catering & Events, Stewarding, and Food & Beverage leadership.
• Ensure established standards for recipes, portions, food quality, presentation, temperature, timing, and consistency are maintained.
• Develop and communicate production plans, prep lists, assignments, and priorities based on event requirements and anticipated business levels.
• Participate in BEO and operational meetings and communicate changes promptly to affected teams.
• Support banquet tastings, menu development, seasonal programming, special events, and other culinary initiatives.

Team Leadership, Cafeteria & Stewarding

• Lead, schedule, train, coach, and develop assigned Culinary and Stewarding team members while maintaining accountability, productivity, and a positive working environment.
• Oversee the Team Member Cafeteria, ensuring consistent meal preparation, appropriate variety and quality, timely service, cleanliness, sanitation, and operational organization.
• Oversee Stewarding operations, including dishwashing, kitchen cleanliness, sanitation, waste handling, chemical procedures, equipment care, and the availability and organization of cookware, china, glassware, silverware, and banquet equipment.
• Establish daily assignments, production priorities, cleaning schedules, and operational expectations for assigned teams.
• Conduct or participate in pre-shift meetings to communicate business levels, events, menus, allergies, assignments, and service expectations.
• Monitor attendance, performance, productivity, grooming, safety, and adherence to Company policies and communicate concerns to Culinary leadership and Human Resources as appropriate.
• Support recruitment, onboarding, training, performance management, and development of assigned team members.
• Maintain effective communication between Culinary, Stewarding, Banquets, Catering & Events, Purchasing, Engineering, and other hotel departments.

Quality, Financial Controls & Safety

• Maintain food-safety, sanitation, storage, labeling, temperature-control, allergen, cleanliness, and workplace-safety standards throughout assigned areas.
• Inspect kitchens, banquet production and storage areas, the Team Member Cafeteria, Stewarding areas, and equipment for cleanliness, organization, and operational readiness.
• Support food and labor cost management through effective scheduling, production planning, portion control, purchasing, inventory management, product utilization, and waste reduction.
• Monitor inventories, pars, requisitions, receiving, storage, and product rotation in partnership with Purchasing and Culinary leadership.
• Ensure proper use, maintenance, cleanliness, and storage of kitchen equipment, smallwares, china, glassware, silverware, and banquet equipment.
• Identify equipment failures, repair needs, safety concerns, and operational deficiencies and coordinate appropriate follow-up.
• Assist Culinary leadership with inventories, forecasts, scheduling, purchasing, administrative responsibilities, and departmental planning.
• Maintain compliance with applicable health, food-safety, sanitation, workplace-safety, and Company requirements.