Banquet Chef Tournant: Versatile Culinary Lead

InterContinental Hotels Group; Atlanta (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

InterContinental Hotels Group is seeking a Chef Tournant - Banquet Kitchen to lead versatile banquet cooking, rotating across hot line, cold kitchen, garde manger, breakfast, buffets, and plating operations to ensure flawless events.

You will supervise culinary team members, coordinate production, monitor costs and quality, and collaborate with Banquets, Catering, Sales, Stewarding, and Engineering to deliver exceptional guest experiences in a fast‑paced, high‑volume environment.

Qualifications

• High school diploma or equivalent is required.
• Culinary degree, diploma, or certificate preferred.
• Minimum two years of experience in a hotel, resort, convention center, or high-volume banquet kitchen environment.
• Experience across multiple culinary stations and banquet production preferred.
• Knowledge of food preparation techniques, banquet operations, menu execution, sanitation standards, and inventory controls.
• Ability to work independently and adapt quickly to changing operational demands.
• Strong organizational, communication, leadership, and time-management skills.
• ServSafe Certification and any local health department certifications required by law.

Responsibilities

• Prepare, cook, and present food for banquet events in accordance with established recipes, quality standards, portion controls, and presentation guidelines.
• Rotate through banquet kitchen stations including hot line, cold kitchen, garde manger, breakfast, buffets, action stations, and plating operations as needed.
• Supervise and coordinate the activities of assigned culinary team members; communicate daily production goals and ensure proper staffing and assignments.
• Monitor food preparation methods, quality, consistency, portion sizes, and service timing to ensure guest satisfaction.
• Assist with banquet production planning, menu execution, and special event preparation while maintaining operational flexibility.
• Support menu development initiatives by assisting with recipe testing, standardized recipe maintenance, product evaluation, and cost-control measures.
• Ensure proper setup, operation, breakdown, and cleaning of all banquet kitchen work areas, equipment, and service stations.
• Maintain compliance with all food safety, sanitation, HACCP standards, and company policies.

Skills

Leadership

Communication

Time management

Staff supervision

Adaptability

Education

High school diploma or equivalent

Culinary degree, diploma, or certificate preferred

Tools

ServSafe Certification

Local health department certifications

Job description

InterContinental Hotels Group is seeking a Chef Tournant - Banquet Kitchen to lead versatile banquet cooking, rotating across hot line, cold kitchen, garde manger, breakfast, buffets, and plating operations to ensure flawless events.

You will supervise culinary team members, coordinate production, monitor costs and quality, and collaborate with Banquets, Catering, Sales, Stewarding, and Engineering to deliver exceptional guest experiences in a fast‑paced, high‑volume environment.