Banquet Chef: Lead High-Volume Event Culinary Mastery

Westgate Resorts; Orlando (FL); Hybride; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Health Benefits (Medical, Dental, VIs​

Paid Time Off

401(k) with match

Daily Pay

Tuition Assistance

Career Growth Opportunities

Résumé du poste

Westgate Lakes Resort & Spa in Orlando is seeking a Banquet Chef to lead culinary operations for weddings, conferences, and resort events. You will oversee all banquet food production, ensuring exceptional quality, presentation, and guest satisfaction across multiple formats.

The ideal candidate brings 5+ years of progressive culinary leadership, experience in high-volume banquet production, and a degree in Culinary Arts or Hospitality Management.

Qualifications

• Minimum 5 years of progressive culinary leadership in hotels, resorts, or large catering operations.
• Experience managing high-volume banquet production for weddings, conferences, and events.
• Experience supervising culinary teams in fast-paced food service environments.
• Strong background in menu development, cost control, and quality standards.
• Food Safety Manager Certification preferred or ability to obtain upon hire.

Responsabilités

• Plan, prepare, and execute banquet menus for weddings, conferences, galas, and corporate events.
• Oversee large-batch cooking, buffet setup, banquet plating, and event execution.
• Supervise and develop banquet cooks, prep cooks, and culinary staff.
• Coordinate service timing with Banquet Captains and Catering leaders.
• Monitor inventory, food cost, and waste; ensure safety and sanitation standards.

Connaissances

Organizational skills

Multi-event management

Leadership

Attention to detail

Food safety knowledge

Formation

Associate's or Bachelor's degree in Culinary Arts or Hospitality Management

Description du poste

Westgate Lakes Resort & Spa in Orlando is seeking a Banquet Chef to lead culinary operations for weddings, conferences, and resort events. You will oversee all banquet food production, ensuring exceptional quality, presentation, and guest satisfaction across multiple formats.

The ideal candidate brings 5+ years of progressive culinary leadership, experience in high-volume banquet production, and a degree in Culinary Arts or Hospitality Management.