Banquet Chef: Lead High-Impact Event Culinary

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

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