Luxury Banquet Chef: Menu Master & Team Leader

Hotel Beauden, Autograph Collection; Orlando (FL); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

401K Match

Hotel Discounts

Paid Time Off

Job summary

Hotel Beauden, Autograph Collection in Downtown Orlando is seeking a Banquet Chef to lead our culinary team. You will collaborate with the Banquet Executive Chef to plan and staff events, manage requisitions, and develop menus while maintaining high standards of quality and service.

The ideal candidate will have strong leadership, excellent communication, and a keen attention to detail, with a minimum of two years in kitchen management and five years cooking experience.

Qualifications

• Leadership and team coaching experience in a high-volume kitchen.
• Strong communication with Banquet Executive Chef and team.
• Attention to detail in menu planning, inventory, and service execution.
• Fluent English communication required for interactions with guests and staff.
• Ability to understand and contribute to financial goals and budgets.

Responsibilities

• Collaborate with culinary team to deliver exceptional dining experiences.
• Lead planning, staffing, and internal procedures for banquets.
• Complete daily food requisitions and daily specials.
• Assist in hiring, training, and coaching of the team.
• Participate in menu development and inventory control.
• Maintain a clean, organized kitchen and ensure high-quality plating.

Skills

Leadership

Communication

Attention to detail

English proficiency

Financial acumen

Extended hours

Education

Culinary degree or certification

Job description

Hotel Beauden, Autograph Collection in Downtown Orlando is seeking a Banquet Chef to lead our culinary team. You will collaborate with the Banquet Executive Chef to plan and staff events, manage requisitions, and develop menus while maintaining high standards of quality and service.

The ideal candidate will have strong leadership, excellent communication, and a keen attention to detail, with a minimum of two years in kitchen management and five years cooking experience.