Banquet Chef Leader – High-Volume Events

Hutton Brickyards Riverfront Hotel + Venue; Ponck Hockie (NY); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Health insurance

On-demand pay

Pet insurance

401(k) plan

Hotel discounts

Shoes for Crews

Job summary

Waterford Hotel Group is seeking a Banquet Chef with a strong culinary background in banquet and high‑volume events within hotels or resorts. A culinary degree is preferred; however, candidates with extensive hands‑on banquet or catering experience will also be considered.

This role requires a chef who thrives in an event‑driven kitchen—organized, creative, quality‑focused, and budget‑conscious. You will lead a hands‑on culinary team while executing exceptional events that align with service

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.

Responsibilities

• Oversee banquet food preparation and execution with emphasis on quality, consistency and presentation.
• Manage day-to-day banquet kitchen operations, including staffing, training, scheduling and forecasting.
• Collaborate with Sales and Events teams to support current and future banquet business.
• Develop production schedules and prep sheets to ensure efficient event execution.
• Maintain inventory, ordering and food cost controls.
• Ensure labor efficiency while meeting service and financial objectives.
• Lead, train and motivate the banquet culinary team.
• Uphold all food safety, sanitation and cleanliness standards.
• Ensure guest service and brand standards are consistently met.

Skills

Banquet / High-volume culinary

Leadership

Organizational skills

Flexible hours

Cost-conscious creativity

Education

Culinary degree preferred

Hands-on banquet/catering experience

Job description

Waterford Hotel Group is seeking a Banquet Chef with a strong culinary background in banquet and high‑volume events within hotels or resorts. A culinary degree is preferred; however, candidates with extensive hands‑on banquet or catering experience will also be considered.

This role requires a chef who thrives in an event‑driven kitchen—organized, creative, quality‑focused, and budget‑conscious. You will lead a hands‑on culinary team while executing exceptional events that align with service