Lead Banquet Chef: Craft Luxury Events

Montage International; Laguna Beach (CA); On-site; USD 96,000 - 110,000; Full time

Benefits offered by this job

Healthcare benefits

Hotel discounts

Free meals

LinkedIn Learning

Job summary

Montage International is seeking a Banquet Chef in Laguna Beach, CA. You will prepare and order all items for Banquet Event Orders, create order sheets and inventory systems, and oversee banquet production for events, ensuring timely, precise execution and high guest satisfaction.

You will lead and supervise sous chefs and cooks, maintain sanitation standards, train staff, and manage scheduling and cost control in coordination with the Executive Steward.

Qualifications

• A minimum of three years of culinary supervisory or management experience.
• Excellent verbal and written communication skills.
• Microsoft Office products; Word, Excel, PowerPoint, and Outlook.
• Embrace technology and adapt to new operating systems.
• Knowledge of implementing new food concepts and menus; budget analysis a plus.
• Ability to work a flexible schedule including weekends and holidays.
• Luxury hotel experience is a plus.

Responsibilities

• Prepare and order all items for Banquet Event Orders and inventory systems.
• Manage inventory and equipment with the Executive Steward.
• Lead banquet kitchen and supervise sous chefs and cooks.
• Oversee banquet production flow and cost/quality control.
• Recruit, hire, and train kitchen staff and provide supervision.
• Maintain sanitation and food safety standards across the kitchen.
• Prepare weekly kitchen work schedules and communicate needs.

Skills

Banquet leadership

Team leadership

Willing to learn

Integrity

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Montage International is seeking a Banquet Chef in Laguna Beach, CA. You will prepare and order all items for Banquet Event Orders, create order sheets and inventory systems, and oversee banquet production for events, ensuring timely, precise execution and high guest satisfaction.

You will lead and supervise sous chefs and cooks, maintain sanitation standards, train staff, and manage scheduling and cost control in coordination with the Executive Steward.