Executive Banquet Chef - Lead Luxury Event Culinary

BENCHMARK; Naples (FL); On-site; USD 95,000 - 130,000; Full time

Job summary

Naples Grande Beach Resort is seeking an Executive Banquet Chef to lead all banquet culinary operations across weddings, conferences, and social events. You will oversee menu development, production, and labor planning to ensure flawless service.

The role requires 5–8 years of luxury banquet leadership, high-volume experience, strong Costing and safety knowledge, and the ability to mentor a kitchen team in a fast-paced resort setting.

Qualifications

• 5–8 years of banquet culinary leadership experience in luxury hotels or resorts.
• High-volume banquet experience exceeding 500+ guests preferred.
• Strong organizational, leadership, and menu development skills.
• 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

Menu development

Food cost management

Labor management

Sanitation HACCP

Team mentorship

Quality standards

Event planning collaboration

Job description

Naples Grande Beach Resort is seeking an Executive Banquet Chef to lead all banquet culinary operations across weddings, conferences, and social events. You will oversee menu development, production, and labor planning to ensure flawless service.

The role requires 5–8 years of luxury banquet leadership, high-volume experience, strong Costing and safety knowledge, and the ability to mentor a kitchen team in a fast-paced resort setting.