Banquet Chef - Lead High-Volume Event Kitchen

Sheraton Flowood The Refuge Hotel & Conference Center; Flowood (MS); On-site; USD 52,000 - 74,000; Full time

Benefits offered by this job

Health insurance

On Demand Pay

Pet Insurance

401k Plan

Hotel Discounts

Shoes for Crews

Paid Time Off

Paid Holidays

Birthday leave

Anniversary leave

Job summary

Waterford Hotel Group seeks a Banquet Chef to lead food production for high-volume events in a hotel setting. The role collaborates with sales, catering, and operations to deliver exceptional service and menus.

The ideal candidate has a strong culinary background, proven banquet or event experience, and leadership skills. The position emphasizes quality and cost control, with a hands-on leadership style.

Qualifications

• Proven banquet or high-volume event culinary experience.
• Strong organizational and leadership skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Creativity balanced with cost awareness.
• Ability to pass a background check.

Responsibilities

• Overseeing banquet food production and execution with emphasis on quality, consistency, and presentation.
• Managing day-to-day banquet kitchen operations, including staffing, training, scheduling, and forecasting.
• Collaborating with Sales and Events teams to support current and future banquet business.
• Developing production schedules and prep sheets to ensure efficient execution of events.
• Maintaining inventory, ordering, and food cost controls.
• Ensuring labor efficiency while meeting service and financial objectives.
• Leading, training, and motivating the banquet culinary team.
• Upholding all food safety, sanitation, and cleanliness standards.
• Ensuring guest service and brand standards are met.

Skills

Culinary leadership

Banquet experience

Cost control

Flexible scheduling

Background check ready

Education

Culinary degree preferred

Job description

Waterford Hotel Group seeks a Banquet Chef to lead food production for high-volume events in a hotel setting. The role collaborates with sales, catering, and operations to deliver exceptional service and menus.

The ideal candidate has a strong culinary background, proven banquet or event experience, and leadership skills. The position emphasizes quality and cost control, with a hands-on leadership style.