Banquet Culinary Director — High-Volume Events

Harwood-Internationa; Dallas (TX); On-site; USD 85,000 - 120,000; Full time

Job summary

Harwood International seeks a Banquet Chef to lead culinary operations for banquets, catering, private dining, and events in Dallas. You will guide menu development, production planning, and high‑volume execution while maintaining exceptional quality and cost controls.

Ideal candidates bring 5+ years in banquet or upscale restaurant operations, proven leadership, and strong collaboration with event teams to deliver flawless event dining experiences.

Qualifications

• Minimum of 5 years of progressive culinary experience in banquet or catering settings.
• Experience in banquet chef, executive sous, or similar leadership roles preferred.
• Proven ability to manage large-scale food production and events.
• Strong knowledge of food preparation, techniques, presentation, and banquet execution.
• Experience with menu planning, recipe development, food costing, inventory, and purchasing.
• Proven ability to lead, train, and develop culinary teams.

Responsibilities

• Oversee day-to-day culinary operations for all banquet, catering, private dining, and events.
• Plan, organize, and execute food production based on event menus, guest counts, timelines, and service requirements.
• Establish production priorities and assign responsibilities to the culinary team.
• Ensure all menu items meet recipes, plating guides, and quality specs.
• Maintain high standards for quality, flavor, presentation, timing, and cost.
• Coordinate with event teams to ensure food is prepared, staged, and delivered on schedule.
• Review schedules, menus, guest counts, and production requirements.
• Anticipate needs and address shortages or challenges before events.
• Remain hands-on and lead the culinary team during prep and service.

Skills

Banquet operations

Catering

High-volume cooking

Upscale restaurant operations

Culinary leadership

Job description

Harwood International seeks a Banquet Chef to lead culinary operations for banquets, catering, private dining, and events in Dallas. You will guide menu development, production planning, and high‑volume execution while maintaining exceptional quality and cost controls.

Ideal candidates bring 5+ years in banquet or upscale restaurant operations, proven leadership, and strong collaboration with event teams to deliver flawless event dining experiences.