Chef Tournant Banquet Kitchen

IHG Hotels; Georgia; On-site; USD 55,000 - 75,000; Full time

Job summary

IHG Hotels seeks a Chef Tournant - Banquet Kitchen to lead banquet food production across multiple stations. You will act as a floating chef, ensuring consistent execution of events while upholding high standards of food quality, sanitation, and efficiency.

You will supervise culinary team members, coordinate production, monitor costs, and adapt to a fast-paced, high-volume banquet environment, collaborating with banquets, catering, sales, and other departments to ensure guest satisfaction.

Qualifications

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

Responsibilities

• Prepare and present food for banquet events per recipes, standards, portions, and presentation guidelines.
• Rotate through all banquet kitchen stations as needed.
• Supervise and coordinate culinary team activities; communicate production goals and staffing needs.
• Monitor food prep methods, quality, portion sizes, and service timing for guest satisfaction.
• Assist with banquet production planning, menu execution, and special event prep.
• Support recipe testing, standardization, cost-control measures, and product evaluation.

Skills

Culinary leadership

Banquet operations

Staff supervision

Food safety & sanitation

Inventory controls

Cost controls

Menu development

ServSafe Certification

Education

High school diploma or equivalent

Culinary degree / certificate preferred

Job description

JOB OVERVIEW

The Chef Tournant - Banquet Kitchen is a versatile culinary leader who supports all areas of banquet food production and serves as a key resource across multiple kitchen stations. This position acts as a floating or relief chef, ensuring consistent execution of banquet and catered events while maintaining the highest standards of food quality, presentation, sanitation, and efficiency. The Chef Tournant assists the Executive Chef, in supervising culinary team members, coordinating production, monitoring food costs, and ensuring successful execution of events ranging from small meetings to large-scale functions. This role requires adaptability, strong culinary skills, and the ability to lead by example in a fast-paced, high-volume banquet environment .

DUTIES AND RESPONSIBILITIES

• Prepare, cook, and present food for banquet events in accordance with established recipes, quality standards, portion controls, and presentation guidelines.
• Rotate through and provide support for all banquet kitchen stations including hot line, cold kitchen, garde manger, breakfast, buffets, action stations, and plating operations as business needs require.
• Supervise and coordinate the activities of assigned culinary team members; communicate daily production goals and ensure proper staffing and work assignments.
• Monitor food preparation methods, quality, consistency, portion sizes, and service timing to ensure exceptional 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 strict compliance with all food safety, sanitation, health department regulations, HACCP standards, and company policies.
• Inspect kitchens, walk‑in coolers, storage areas, and production spaces to ensure cleanliness, organization, and proper food rotation.
• Review banquet event orders (BEOs), production sheets, and event requirements to ensure adequate preparation and successful event execution.
• Complete requisitions for food and supplies and assist with inventory management, stock rotation, and par level maintenance.
• Assist in controlling food and labor costs through proper utilization of products, waste reduction, and efficient production methods.
• Maintain and safeguard kitchen equipment, tools, and inventory; report maintenance concerns and equipment failures promptly.
• Assist with receiving, storing, and organizing food products to ensure proper quality and inventory controls.
• Provide training, coaching, and support to cooks and entry-level culinary team members while promoting professional development and teamwork.
• Work closely with Banquets, Catering, Sales, Stewarding, Engineering, and other departments to ensure seamless event operations and guest satisfaction.
• Support banquet service during peak periods by assisting with plating, expediting, buffet replenishment, and action station execution.
• Respond quickly to changes in event schedules, guest counts, menu modifications, and operational priorities.
• Assist with special events, holiday functions, VIP programs, outdoor catering, and large-scale banquet operations.
• Promote teamwork, professionalism, and quality service through effective communication and collaboration with all hotel departments.
• Interact with guests when appropriate to ensure satisfaction and address special requests or dietary accommodations.
• Maintain flexibility to perform duties in any culinary area as assigned and complete other responsibilities as directed by culinary leadership.

QUALIFICATIONS AND REQUIREMENTS

• High school diploma or equivalent required.
• Culinary degree, diploma, or certificate preferred.
• Minimum two (2) years of experience in a hotel, resort, convention center, or high-volume banquet kitchen environment.
• Previous experience in 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.

PHYSICAL REQUIREMENTS

• Carry, push, pull, and lift items weighing up to 50 pounds.
• Stand and walk for extended periods.
• Move safely throughout kitchen and banquet production areas.
• Handle food, equipment, kitchen tools, and utensils.
• Bend, stoop, kneel, climb, and reach frequently.
• Work in varying temperatures, including walk-in coolers, freezers, and hot kitchen environments.

OTHER REQUIREMENTS

Strong interper