Resort Banquet Chef

Snow King Mountain Resort; Jackson (WY); Sur place; USD 70 000 - 100 000; Plein temps

Avantages offerts par ce poste

Medical, dental, and vision benefits

Paid time off

Subsidized employee housing

Employee and family ski season access

Year-round recreational opportunities

Résumé du poste

Snow King Mountain Resort in Jackson, WY seeks a Banquet Chef to lead our banquet and event culinary program. You will plan, prepare, and execute high-quality food for weddings, conferences, and special functions, while upholding presentation standards and food safety.

You will supervise culinary staff, coordinate with Sales and Events teams, and develop seasonal menus to delight clients in a mountain resort setting.

Qualifications

• Culinary degree or equivalent professional culinary training.
• 3–5 years of banquet and large-scale event culinary experience.
• Supervisory or leadership experience.
• Serve Safe Manager certification preferred.

Responsabilités

• Plan, organize, and oversee food preparation for banquet events of varying sizes.
• Execute banquet menus according to recipes and event specifications.
• Coordinate production schedules to ensure timely service for all events.
• Supervise, train, and mentor banquet cooks and kitchen staff.
• Maintain food quality, safety, and portion control.
• Collaborate with stakeholders to develop seasonal menus.
• Communicate event timelines and dietary requirements; attend weekly planning meetings.
• Maintain a clean, organized, and safe kitchen environment.

Connaissances

Leadership

Time management

Communication

Formation

Culinary degree or equivalent professional culinary training

Description du poste

Job Details

Job Location: Jackson - Jackson, WY 83001

Job Description

Snow King Mountain Resort is a world-class destination located in Jackson, Wyoming. We are looking for our next culinary leader to elevate our banquet and event food offerings and execution. The Resort Banquet Chef is responsible for planning, preparing, and executing high-quality food production for banquet events, weddings, conferences, and special functions. This position oversees banquet kitchen operations, supervises culinary staff, ensures food quality and presentation standards, and maintains a clean, safe, and efficient kitchen environment. The Banquet Chef works closely with the Executive Chef, Sales, Food and Beverage Director, and Banquet team members to deliver exceptional dining experiences while meeting client expectations and organizational standards.

Key Responsibilities

• Plan, organize, and oversee food preparation for banquet and catered events of varying sizes. Plan out menus in advance, coordinating with the Sales and Events Managers.
• Execute banquet menus according to recipes, presentation standards, and event specifications.
• Coordinate production schedules to ensure timely service for all events. This includes 2 week prior staffing and prep schedules, ordering in advance, and day of lead up to event service times as stated in the banquet event order.
• Supervise, train, and mentor banquet cooks and kitchen staff.
• Monitor food quality, taste, consistency, and portion control.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain inventory levels and assist with ordering food and kitchen supplies.
• Minimize food waste and manage food costs while maintaining quality standards. This includes menu planning to expected guest counts.
• Collaborate with the Executive Chef to develop seasonal menus and special event offerings. Must be able to accommodate special dietary and allergy requirements as well as requests by the client to alter menu offerings when asked.
• Communicate with F&B Managers and Event Coordinators regarding event timelines, guest counts, dietary restrictions, and special requests. Attendance at the weekly BEO meeting is required.
• Maintain a clean, organized, and safe kitchen environment.
• Assist with scheduling banquet kitchen staff based on business demands.
• Ensure all equipment is properly maintained and report repair needs promptly.

Qualifications

• Culinary degree or equivalent professional culinary training required.
• Minimum of 3–5 years of banquet and either resort or large scale event culinary experience, preferably in a mountain setting. Must be able to execute both buffet and plated meal executions for groups up to 200 guests plus.
• Previous supervisory or leadership experience.
• Strong knowledge of food preparation techniques, sanitation, and food safety standards. Serve Safe Manager certification preferred.
• Experience managing multiple events simultaneously.
• Excellent organizational and time-management skills.
• Ability to perform well under pressure in a fast-paced environment.
• Strong communication and leadership abilities. The ability to motivate team members and include continuous development in both culinary skills and execution methods.
• Flexible schedule, including evenings, weekends, and holidays.

Employee Benefits

• Medical, dental, and vision benefits
• Paid time off
• Subsidized employee housing offered
• Employee and family winter ski season and summer activity pass
• Access to year round recreational opportunities and to be a part of a vibrant and ever-growing culinary community in Jackson, Wyoming.