Banquet Chef: Luxury Resort Events Lead

IHG Hotels & Resorts; Santa Monica (CA); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Hotel discounts

Complimentary parking

Employee meals

Job summary

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a Banquet Chef to oversee the main kitchen, employee dining, banquets, butcher and garde manger, leading a culinary team to deliver quality, consistency, and guest satisfaction.

You will train staff, enforce safety and sanitation, prepare for events, collaborate with the Executive Chef on presentation and menus, maintain schedules, and manage food costs.

Qualifications

• Minimum three years of supervisory experience in high-volume luxury food and beverage operations, including catering and banquet services.
• Culinary certification, degree, or related training, preferred.
• Ability to handle multiple tasks and work well under time constraints.
• Excellent communication skills, both written and verbal.

Responsibilities

• Supervise and manage the Banquet Kitchen team, ensuring efficient operations.
• Train, develop, and coach colleagues while enforcing policies and standards.
• Lead and assist in food preparation for banquets and events with consistent quality.
• Maintain cleanliness and sanitary conditions according to health regulations.
• Prepare and distribute weekly kitchen schedules; manage guest inquiries with guest satisfaction in mind.
• Collaborate with Executive Chef on presentation standards and decorative displays.
• Estimate daily production needs and communicate with kitchen staff.

Skills

Supervisory experience

Culinary skills

Food safety

Menu writing

Communication

Education

Culinary degree or training

Tools

Hotel management software

Microsoft Office

Job description

Regent Santa Monica Beach, part of IHG Hotels & Resorts, seeks a Banquet Chef to oversee the main kitchen, employee dining, banquets, butcher and garde manger, leading a culinary team to deliver quality, consistency, and guest satisfaction.

You will train staff, enforce safety and sanitation, prepare for events, collaborate with the Executive Chef on presentation and menus, maintain schedules, and manage food costs.