Banquet Chef - The Garland

The Garland; Los Angeles (CA); On-site; USD 72,000 - 80,000; Full time

Job summary

The Garland in North Hollywood, CA is seeking a Banquet Chef to lead banquet events and guide culinary staff. You will oversee menu development, costing, and event planning to ensure exceptional client satisfaction.

This role requires strong leadership and the ability to manage multiple events with tight budgets. Responsibilities include training staff, maintaining food and labor cost standards, and ensuring compliance with safety and sanitation regulations.

Qualifications

• Demonstrates leadership abilities and can supervise a large staff.
• Able to manage high‑pressure environments and fast pace.
• Effective communication with culinary and service teams.
• Capable of training and guiding staff on standards and procedures.
• Experience in menu development, costing and vendor coordination.

Responsibilities

• Serve as acting Executive Chef in absence of the Chef de Cuisine.
• Recruit, hire, train, schedule and supervise chefs, cooks and staff.
• Develop banquet menus and oversee event planning and budgeting.
• Provide materials and production schedules to line staff.
• Maintain food and labor cost standards and quality control.
• Communicate with sales/operations to exceed client expectations.
• Oversee kitchen sanitation and ensure compliance with regulations.

Skills

Leadership

Staff supervision

Client communication

Team management

Staff training

Menu costing

Job description

Job Details

Job Location: North Hollywood, CA 91602, Position Type: Full Time, Salary Range: $72,000.00 - $80,000.00 Salary/year, Job Shift: Any, The Garland Job Description

Position

Banquet Chef

Department

Culinary

Division

Food and Beverage

Position Purpose

Execute banquet menus and assist with production and planning for all events. Assist with all events/ banquet menu development and costing. Oversee and provide training with all staff members. Maintain standards of food and labor costs, and continue to enforce the current set standards. Maintain direct communication with sales and operations teams in order to continually exceed client standards. Direct management of all culinary and stewarding staff.

Essential Functions

• Perform all functions of the Executive Chef/Chef de Cuisine in his/her absence
• Assist in the interviewing, hiring, training, supervising, scheduling, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Assist in the continual evolution menu items for banquets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution.
• Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules
• Develop, grow and maintain vendor relationships.
• Oversee and confirm quality of all food leaving the kitchen, react as necessary
• Ensure the maintenance sanitation and cleanliness standards of the kitchen
• Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are met
• Purchasing according to need based on volume
• Employee discipline/action as the need arises
• Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety.
• Report any necessary equipment maintenance to engineering for repair
• Performs other functions as necessary i.e. VIP planning, Preconference Meetings, BEO meetings, Staff Meetings, etc.

Job Requirements

• Must demonstrate a skill set superior to that of all culinary employees
• Able to react positively to fast pace work environment and high pressure situations.
• Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).
• Able to create and lead in a team orientated environment.
• Able to read client orders, special requests, etc. from Micros printer in English.
• Willing to accept verbal direction from the dining room, or exterior departments
• Able to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.
• Have thorough knowledge of equipment and food products utilized on a daily basis.
• Be able to work long hours in a high stress work environment
• Comfortable degree of dexterity for knife handling, prep work, etc.
• Be able to manage multiple tasks simultaneously

Specific Skills

• Demonstrate leadership abilities and show extended commitment to culinary.
• Supervise a large set of employees
• Interact professionally and personably with clients should the need arise.
• Demonstrate ability to manage time and multiple tasks
• Ability to learn quickly and train staff members.
• Adjust to difficult situations while maintaining leadership of crew.
• Recognize product overages and assist in the planning of specials or staff menu to avoid waste.
• Have thorough knowledge of product recognition, fabrication, and portioning i.e. comfortable handling whole fish, fabricating beef, etc.
• Have thorough knowledge of stock and sauce production, soups, etc.
• Show ability to work effectively on any shift and produce menu items pertinent to any service period or outlet.
• Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.

Reporting Relationship

This position reports to the Executive Chef.

Exemption Status

Exempt

Note

This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.