Banquet Kitchen Lead: Menu Innovation & Quality

Highgate Hotels, LP; Dallas (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

401(k) Retirement Plan with employer-m

Paid holidays

Paid vacation

Paid sick leave

Job summary

The Banquet Chef at The Joule Dallas is responsible for delivering high-quality banquet meals with exceptional presentation and consistent taste. You will train staff, enforce recipes and sanitation standards, and help control food and labor costs while maximizing guest satisfaction.

The role requires strong kitchen leadership, extensive experience in large-scale events, and the ability to work closely with the Executive Chef to craft menus and coordinate with F&B teams for seamless service.

Qualifications

• At least 4 years of progressive experience in a kitchen, or a culinary graduate with 2+ years in a hotel or related field.
• Knowledge of F&B preparation techniques and health department rules.
• Willingness to work long hours and lift up to 50 lbs as needed.
• Excellent verbal and written communication with staff and guests.
• Ability to manage food cost and enforce portion control and sanitation standards.

Responsibilities

• Oversee banquet kitchen operations, ensuring quality and timely service.
• Supervise and schedule banquet kitchen staff.
• Monitor food quality, cost, and inventory for events.
• Coordinate with F&B managers and executives on menus and promotions.
• Ensure compliance with local health department sanitation laws and SOPs.
• Prepare reports on wage progress, payroll, and costs.
• Respond to guest complaints promptly and professionally.

Skills

F&B knowledge

Communication

Multitasking

Sanitation standards

Education

Culinary degree or culinary graduate

Job description

The Banquet Chef at The Joule Dallas is responsible for delivering high-quality banquet meals with exceptional presentation and consistent taste. You will train staff, enforce recipes and sanitation standards, and help control food and labor costs while maximizing guest satisfaction.

The role requires strong kitchen leadership, extensive experience in large-scale events, and the ability to work closely with the Executive Chef to craft menus and coordinate with F&B teams for seamless service.