Executive Banquet Chef — Lead Luxury Event Cuisine

Pyramid Global Hospitality; Naples (FL); On-site; USD 90,000 - 120,000; Full time

Job summary

Pyramid Global Hospitality is seeking an Executive Banquet Chef to lead banquet culinary operations at Naples Grande Beach Resort, part of the Signia Hilton Naples transformation. The role directs production, menu development, and service for meetings, weddings, and events, ensuring top-tier quality and guest satisfaction.

The position requires 5–8 years of luxury-hotel banquet leadership, strong leadership abilities, and expertise in food costing and labor management.

Qualifications

• 5–8 years of banquet culinary leadership experience in luxury hotels or resorts.
• High-volume banquet experience with 500+ guests preferred.
• Strong organizational and leadership skills with menu development.
• Knowledge of food costing, labor management, and culinary operations.

Responsibilities

• Lead all banquet culinary operations and production.
• Develop innovative banquet menus and seasonal offerings.
• Ensure consistency, quality, and presentation standards for all events.
• Manage banquet kitchen staffing, scheduling, and labor productivity.
• Collaborate with Catering and Conference Services on event planning.
• Oversee food preparation for weddings, galas, conventions, and VIP functions.
• Maintain food cost, inventory controls, and purchasing standards.
• Ensure compliance with sanitation, HACCP, and safety standards.
• Recruit, train, mentor, and develop banquet culinary team members.
• Partner with Executive Chef on strategic culinary initiatives.

Skills

Banquet leadership

High-volume events

Menu development

Food costing

Labor management

Culinary operations

Leadership

Job description

Pyramid Global Hospitality is seeking an Executive Banquet Chef to lead banquet culinary operations at Naples Grande Beach Resort, part of the Signia Hilton Naples transformation. The role directs production, menu development, and service for meetings, weddings, and events, ensuring top-tier quality and guest satisfaction.

The position requires 5–8 years of luxury-hotel banquet leadership, strong leadership abilities, and expertise in food costing and labor management.