Banquet Chef Lead — High-Volume Events, Relocation

COREcruitment Ltd; Cincinnati (OH); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Relocation assistance

401(k) matching

Benefits package

Job summary

COREcruitment Ltd is sourcing a Banquet Chef for a luxury entertainment and hospitality property in Cincinnati, Ohio. The role leads banquet kitchen operations, reporting to the Executive Chef, and focuses on events and functions with a hands-on management style.

The candidate will oversee production, menu development, and a predominantly part-time team while maintaining top culinary standards and cost controls for multiple events.

Qualifications

• Recent Banquet Chef or senior banquet role required.
• Experience in high-volume events and production.
• Strong leadership for part-time kitchen teams.

Responsibilities

• Oversee the daily operations of the banquet kitchen.
• Plan, organise and execute food production for banquets, events and private functions.
• Develop menus in line with event requirements, guest expectations and culinary standards.
• Lead, train and motivate a predominantly part-time kitchen team.
• Coordinate preparation, production, timing and execution to ensure smooth event service.
• Work closely with the Executive Chef and wider culinary team on operational planning.
• Maintain consistency in food quality, presentation and portion control.
• Manage food ordering, inventory, stock control and waste reduction.
• Monitor food costs and labour efficiency.
• Ensure compliance with food safety, sanitation and health regulations.
• Maintain a visible, hands-on presence in the kitchen throughout preparation and service.
• Provide occasional support to other culinary outlets when banquet operations are quieter.

Skills

Banquet kitchen management

Leadership

Menu development

Food cost control

Part-time team leadership

Job description

COREcruitment Ltd is sourcing a Banquet Chef for a luxury entertainment and hospitality property in Cincinnati, Ohio. The role leads banquet kitchen operations, reporting to the Executive Chef, and focuses on events and functions with a hands-on management style.

The candidate will oversee production, menu development, and a predominantly part-time team while maintaining top culinary standards and cost controls for multiple events.