Banquet Chef

Enchantment Resort; Sedona (AZ); On-site; USD 70,000 - 100,000; Full time

Job summary

Enchantment Resort in Sedona seeks an experienced Banquet Chef to design and execute meal services for multi-event banquet dining. You will supervise banquet kitchen operations, coordinate menus, and lead a culinary team to deliver exceptional guest experiences.

You must have a culinary degree or years of supervision in fine dining, strong leadership, safety certification, and the ability to manage high‑volume events.

Qualifications

• Degree from an accredited culinary program or several years’ experience in food production and supervision.
• Minimum of four years experience supervising a team of cooks in a fine dining/hotel environment.
• Must have strong leadership, communication, and ability to work under high-pressure conditions.

Responsibilities

• Design and execute meal services for multiple guests in the banquet setting.
• Supervise the banquet kitchen operation, coordinate new menu ideas, and ensure quality and consistency of dishes.
• Oversee food preparation, freshness, and presentation for events; manage mise en place and kitchen cleanliness.
• Plan and organize all aspects of the employee dining room and banquet events.
• Train and develop kitchen staff; ensure safety, sanitation, and regulatory compliance.
• Coordinate with purchasing and warehouse for par stock and orders for upcoming banquets.
• Attend meetings with executive chef and participate in event pre‑con meetings as needed.

Skills

Leadership

Banquet service

Menu coordination

Food safety & sanitation

Education

Culinary degree or equivalent supervision experience

Job description

Are you outgoing, energetic, passionate, and authentic? Enchantment is the perfect spot for you!

At Enchantment, we work together to create and deliver personalized extraordinary experiences for all guests and team members here at the resort. Our culture is fast‑paced, collaborative, inclusive, engaging, and we have one of the best views you’ll ever find! Come join us!

How you will enjoy your day

Responsible for designing and executing meal services for multiple guests. Supervise the banquet kitchen operation, coordinate new menu ideas, utilize products to maximize customer satisfaction, oversee food preparation and ordering for upcoming events, and plan and organize all aspects of the employee dining room. Must have excellent interpersonal skills to work on a team, strong logistics planning ability, and great leadership skills to work as a leader.

Work Performed

COOKING/PREP: 50%

1. Responsibilities include creating dishes, supervising the preparation, flavoring and cooking processes such as respect of recipes, organization and cleanliness of the banquet kitchen. Direct, coordinate and delegate responsibilities to kitchen staff to ensure the banquet kitchen’s goals and objectives are met daily.
2. Responsible for the entire set‑up, mise en place and execution for banquet events.
3. Responsible for ensuring the freshness and the quality of all food products. Supervise and coordinate activities of cooks and employees engaged in food preparation.
4. Must be proficient in all meals period, including Breakfast, Lunch, Dinner as well as buffets, stations, plated banquet events in a high‑end luxury environment.
5. Responsible for the freshness and quality of all food products for any events, including proper rotation of all items in workstation mise en place and kitchen. Look for ways to save the resort money while still providing top‑quality products and services for clients.
6. Expedite banquet events in a timely manner, and follow time expectations from the executive chef to ensure smooth and seamless operation between all work stations, server pickup and ultimate guest delivery.
7. Checks final product before it is delivered to the customer to ensure proper preparation, plating and presentation, including walking the food buffet before opening to ensure ultimate satisfaction.
8. Maintaining a kitchen that is neat, safe and clean by ensuring staff uses proper handling and storage procedures of station mise en place. Monitor sanitation practices to ensure employees follow standards and regulations.
9. Assists with training of newly hired kitchen staff assigned in the banquet kitchen.
10. Produces the finest quality product on a consistent basis.
11. Knows all menu items from banquet menus and monitors the quality of the banquet meal during the event.
12. Responsible to oversee the quality and freshness of the employee dining room during opening hours, ensuring the food offering meets standards and the menu.
13. Responsible for the proper execution of food tastings for weddings, groups and banquet events.

CLEANLINESS/SAFETY

20%

1. Report any unsafe working/food safety conditions to the Engineering team as needed to bring safe conditions under control.
2. Inspect all refrigerators and freezers daily to ensure compliance with Food Safety and health department standards, including checks for expired product, time‑temperature abuse, and improper labeling, dating or wrapping of products.

ADMINISTRATIVE

30%

1. Must attend weekly meetings with the executive chef to ensure full support and a clear understanding of the full operation, as well as expectations for a smooth operation.
2. Communicate to the executive chef any potential problems or concerns in order to rectify the problem in a timely fashion.
3. Responsible for the banquet schedule by ensuring adequate numbers of kitchen staff are scheduled to properly handle each banquet event.
4. Participate in employee evaluations and necessary disciplinary actions.
5. Collaborate with the warehouse team by placing orders for upcoming banquet events, including meats, fresh fruits and produce, herbs, spices and other supplies needed to maintain the par stock for the Enchantment restaurant operation.
6. Responsible for creating the monthly staff dining room menu based on executive chef standards and vision.
7. Attend BEO meetings and pre‑con meetings as necessary.
8. Complete monthly inventory and submit it to the director of purchasing in a timely manner to meet accounting department expectations.
9. Communicate with co‑workers and supervisors on each shift about any problems or concerns.

Other

1. Due to the cyclical nature of the hospitality industry, the banquet chef may be required to work varying schedules to reflect the business needs of the Resort. Attendance at all scheduled training sessions and meetings is required.

SUPPORTIVE FUNCTIONS

Banquet Chef may be required to perform a combination of the following supportive functions, with the percentage of time performing each function solely determined by the manager based on the particular requirements of the Resort.

1. Consult with the director of conference and banquet manager daily, including checking in and out with other departments that are directly related to the Culinary banquet department.
2. Be active, playing a mentor role to provide the best training, set expectations, and offer ongoing support and assistance to new hires and existing team members.
3. Meet with potential banquet clients to discuss menu options.

Supervision Exercised

Banquet Culinary & Cafeteria staff

Supervision Received

Executive Chef

Minimum Requirements

Degree from an accredited culinary school or several years’ experience in the food industry, food production and supervision of kitchen staff. Minimum of four years experience in a similar capacity in a full‑service fine dining restaurant or four‑star or higher hotel/resort. Minimum of five years’ experience supervising a team of five cooks or more. Must have current food handler’s certification or ServSafe. Must have strong leadership skills and the ability to perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities. Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must have great communication skills, both verbal and written. Use of Resort‑approved communication devices (radio, pager, earpiece, etc.). Ability to read recipes and follow their instructions. Must be able to read and understand BEOs. Must have ability to delegate tasks if necessary based on level of business. Basic math computational capability including addition, subtraction, multiplication and division. Ability to work under no direct supervision and be accountable for subordinate cooks. Ability to deal with problems and resolve them efficiently. Ability to multi‑task in a fast‑paced and hot environment. Good computer skills required.

Physical Requirements

• Most work tasks are performed indoors. Temperature is generally moderate and controlled by Resort environmental systems; however, must be able to work in extreme temperatures like freezers (‑10°F) and kitchens (+110°F), possibly for one hour or more.
• Walking and standing are required during most of the workday.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry up to 50 pounds to all areas of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and other kitchen related equipment.
• Must be able to self‑demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Must be able to hear in ambient noise levels.
• Must be able to exert self‑paced ability in limited space and reach other locations of the Resort on time.
• Must be able to bend, stoop, squat and lift up to 50 lbs. regularly.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing and visual acuity.
• Vision and hearing occur continuously for communicating with guests, supervisors and subordinates.
• Manual dexterity to use and operate all necessary equipment.
• Ability to taste and smell.
• May need to drive a golf cart on occasion.