Banquet Chef

Cherry Valley Hotel; Woburn (MA); Hybrid; USD 70,000 - 110,000; Full time

Job summary

Hilton Boston/Woburn – Matadora is seeking an experienced Banquet Chef to lead banquet production in a fast-paced hotel environment.

You will plan, organize, and execute events from weddings to corporate conferences, manage food safety, inventory, and labor, and mentor a culinary team to deliver exceptional quality and presentation. Strong leadership and communication are essential.

Qualifications

• Previous experience as a Banquet Chef or similar culinary leadership role.
• Experience managing high-volume banquet production and events.

Responsibilities

• Plan, organize, and execute banquet events according to BEOs.
• Review BEOs and production requirements for quantities and scheduling.
• Develop daily prep, production, cooking, and pickup schedules.
• Lead banquet culinary production and ensure quality standards.
• Taste and inspect food prior to service for consistency and quality.
• Coordinate with Executive Chef, Banquet Manager, Sales & Catering, and others.
• Supervise banquet cooks and kitchen staff.
• Monitor labor costs, inventory, and waste.
• Maintain HACCP and local health department compliance.

Skills

Banquet leadership

Job description

Hilton Boston/Woburn – Matadora is seeking an experienced, motivated, and hands-on Banquet Chef to join our culinary leadership team.

The Banquet Chef is responsible for planning, organizing, and executing banquet culinary operations while supporting the overall success of the culinary department. This role requires a strong culinary leader who can deliver exceptional food quality and presentation while effectively managing production, staffing, food safety, inventory, labor, and food costs.

The ideal candidate is organized, dependable, detail-oriented, and comfortable working in a fast-paced hotel environment with multiple events and changing business demands.

Key Responsibilities

Plan, organize, and execute banquet events according to Banquet Event Orders (BEOs), including weddings, corporate meetings, conferences, social events, VIP functions, buffets, receptions, and outdoor events.

Review BEOs and production requirements to ensure proper quantities, timelines, staffing, equipment, dietary accommodations, and special requests.

Develop daily prep, production, cooking, and pickup schedules based on event timelines.

Lead banquet culinary production and ensure all food is prepared and presented according to established quality standards.

Taste and inspect food prior to service to ensure consistency, seasoning, presentation, and quality.

Coordinate closely with the Executive Chef, Banquet Manager, Sales & Catering, Stewarding, Purchasing, Engineering, and other departments.

Supervise, coach, train, and provide daily direction to banquet cooks, prep cooks, stewarding associates, and other culinary team members as assigned.

Assist with culinary scheduling and staffing according to business levels.

Monitor productivity, workflow, attendance, uniform, grooming, safety, and performance standards.

Maintain strong communication before, during, and after banquet service.

Monitor food and labor costs, portion control, overtime, waste, and inventory variances.

Order banquet products based on confirmed guest counts and upcoming business.

Verify incoming products for quality, quantity, and accuracy.

Maintain proper inventory levels and minimize waste through effective production planning, FIFO rotation, and product utilization.

Maintain compliance with HACCP, Massachusetts Food Code, Hilton Food Safety Standards, and local health department requirements.

Ensure temperature, cooling, reheating, sanitizer, refrigeration, receiving, and other required food safety logs are completed accurately.

Maintain clean, safe, organized, and inspection-ready kitchens, coolers, freezers, storage areas, and equipment.

Monitor culinary equipment and promptly communicate maintenance or repair needs.

Oversee the successful execution of employee cafeteria breakfast and lunch service.

Support and maintain the hotel Market/Gift Shop food program, including inventory, PAR levels, product rotation, availability, and replenishment.

Complete and communicate daily culinary pass-on information to ensure continuity between shifts.

Support the Executive Chef with overall culinary operations and department initiatives as needed.

Qualifications

Previous experience as a Banquet Chef, Sous Chef, Chef de Cuisine, or similar culinary leadership position.

Hotel, resort, conference center, or high-volume banquet experience strongly preferred.

Strong knowledge of banquet production, buffet execution, plated events, and high-volume food preparation.

Demonstrated ability to lead, train, motivate, and hold culinary associates accountable.

Strong understanding of food cost, labor management, inventory control, portion control, and waste reduction.

Excellent knowledge of food safety, sanitation, proper food handling, cooling, reheating, and temperature control.

Ability to read and execute Banquet Event Orders accurately.

Strong organizational and time-management skills.

Ability to prioritize multiple events and operational needs simultaneously.

Strong communication and teamwork skills.

Ability to remain organized and composed during high-volume periods and changing event requirements.

Flexible availability, including early mornings, evenings, weekends, and holidays based on business needs.

ServSafe certification preferred or ability to obtain certification as required.

What We Are Looking For

We are looking for a hands-on culinary leader, not simply someone who manages from the office. The successful Banquet Chef will be actively involved in production, service, training, organization, sanitation, and daily kitchen execution.

This individual should lead by example, maintain high professional standards, develop the culinary team, promote accountability, and consistently focus on food quality, cleanliness, efficiency, cost control, and guest satisfaction.

The Banquet Chef is expected to:

Lead by example and maintain a professional kitchen environment.

Develop and mentor culinary associates.

Promote teamwork, communication, and accountability.

Maintain high standards for food quality and presentation.

Support Hilton brand and service standards.

Maintain a strong culture of cleanliness and food safety.

Identify operational opportunities and recommend improvements.

Support the Executive Chef in achieving culinary and financial objectives.

Our Standard

Every banquet and culinary experience should reflect our commitment to quality, consistency, cleanliness, efficiency, hospitality, and exceptional guest service.

If you are a passionate culinary professional with strong banquet experience who enjoys leading a team and executing high-quality events in a fast-paced hotel environment, we would like to hear from you.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.