Lead Banquet Chef - Elevate Coastal Event Dining

Hilton Mystic; Madison (CT); On-site; USD 85,000 - 120,000; Full time

Job summary

Madison Beach Hotel is seeking a Lead Banquet Chef to oversee all banquet culinary operations for weddings, corporate events, and private celebrations on Connecticut’s coast. You will lead creative menu development, high-volume production, and a collaborative kitchen culture to ensure memorable dining experiences.

The role requires 5+ years in banquet or high-volume environments, strong leadership, and a focus on quality, safety, and guest satisfaction.

Qualifications

• 5+ years in banquet or high-volume culinary environments; hotel experience preferred.
• Proven leadership and cross-department collaboration.
• Strong time management and event-day execution.
• Creative menu development and adaptability under pressure.
• Familiarity with commercial kitchen equipment and safety standards.

Responsibilities

• Banquet Menu Development — Design seasonal menus reflecting coastal flavors for events.
• Event Execution — Lead culinary production for events 20–200 guests with quality and presentation.
• Kitchen Leadership — Supervise and train banquet staff; maintain a productive, safe kitchen culture.
• Collaboration With Event Teams — Align culinary plans with event logistics and guest expectations.
• Inventory & Cost Control — Manage orders, vendor relations, portions, and waste to meet targets.
• Quality & Consistency — Ensure flavor, freshness, and presentation meet hotel standards.
• Health & Safety Compliance — Enforce ServSafe and sanitation protocols.
• Innovation & Guest Experience — Introduce new concepts and signature banquet dishes.

Skills

Culinary Expertise

Leadership

Time Management

Creativity

Technical Skills

Job description

Madison Beach Hotel is seeking a Lead Banquet Chef to oversee all banquet culinary operations for weddings, corporate events, and private celebrations on Connecticut’s coast. You will lead creative menu development, high-volume production, and a collaborative kitchen culture to ensure memorable dining experiences.

The role requires 5+ years in banquet or high-volume environments, strong leadership, and a focus on quality, safety, and guest satisfaction.