Senior Banquet Chef

CoralTree Hospitality Group; San Diego (CA); On-site; USD 100,000 - 105,000; Full time

Job summary

Town and Country Resort in San Diego seeks a Senior Banquet Chef to lead culinary operations for banquet and catering events. Drive high-volume production, menu development, and quality control while guiding a culinary team to deliver exceptional guest experiences at weddings, galas, and corporate events.

The role emphasizes leadership, cost control, safety, and collaboration with Catering, Conference Services, and F&B leadership to ensure flawless event execution.

Qualifications

• Minimum 5–7 years of progressive culinary experience with at least 3 years in banquet/high-volume production leadership.
• Hotels, resorts, or large venues experience preferred.
• Food safety knowledge and leadership skills required.

Responsibilities

• Lead all banquet food production with consistency and quality across events.
• Execute large-scale events from VIP dinners to high-volume plated/buffet functions.
• Develop banquet menus, seasonal offerings, and event-specific menus.
• Document recipes, specs, and plating standards; ensure compliance.
• Forecast staffing, prep schedules, and timelines based on event volume.
• Supervise and mentor Banquet Sous Chefs and culinary team members.

Skills

Leadership

Production planning

Attention to detail

Calm under pressure

Cross-department collaboration

Quality & hospitality

Education

Culinary degree

Job description

Overview

The Senior Banquet Chef is responsible for leading all culinary operations for banquet and catering events at Town and Country Resort. This role oversees the planning, execution, and quality control of high-volume banquet production while maintaining exceptional culinary standards, operational efficiency, and team leadership.

This position plays a key role in delivering memorable guest experiences for weddings, corporate events, galas, and resort programming, ensuring that every dish reflects the quality, creativity, and hospitality standards of Town and Country Resort. Salary range $100,00-$105,000. #towncountrySD

Key Responsibilities

Culinary Leadership & Execution

• Lead all banquet food production, ensuring consistency, quality, and presentation standards across all events
• Execute large-scale events ranging from intimate VIP dinners to high-volume plated and buffet functions
• Responsible for banquet menu development, seasonal offerings, and special event menus
• Ensure recipes, specs, and plating standards are documented and followed
• Maintain exceptional food quality while meeting tight event timelines

Event Planning & Operational Coordination

• Partner with Catering, Conference Services, and F&B leadership to review BEOs (Banquet Event Orders) and event details
• Attend BEO meetings and pre-event meetings to align on execution plans
• Forecast staffing, prep schedules, and production timelines based on event volume
• Ensure smooth transitions between events and outlets when sharing labor or kitchen space

Team Leadership & Development

• Supervise, train, and mentor Banquet Sous Chefs and culinary team members
• Create prep lists, station assignments, and production schedules
• Maintain a culture of professionalism, accountability, and teamwork
• Support hiring, onboarding, performance coaching, and disciplinary processes as needed
• Lead by example in cleanliness, organization, and culinary standards

Financial & Cost Control

• Manage banquet food cost through proper purchasing, portion control, and waste reduction
• Work with Purchasing and Executive Chef on ordering and inventory management
• Ensure accurate requisitions and product utilization aligned with event needs
• Maintain pars and support monthly inventory processes

Food Safety & Sanitation

• Enforce all health department regulations and resort food safety standards
• Ensure proper food handling, labeling, storage, and temperature controls
• Maintain a clean, organized, and inspection-ready kitchen at all times

Quality & Guest Experience

• Ensure banquet food reflects resort standards for flavor, presentation, and consistency
• Support culinary presence at high-profile events and VIP functions
• Assist with tastings and menu presentations when required
• Take pride in delivering food that enhances the overall guest event experience

Qualifications

• Minimum 5–7 years of progressive culinary experience, with at least 3 years in banquet or high-volume production leadership
• Experience in hotels, resorts, or large event venues preferred
• Strong knowledge of large-scale food production, plating logistics, and buffet execution
• Proven leadership and team development skills
• Solid understanding of food cost control and kitchen financials
• Ability to work in a fast-paced, high-pressure environment with multiple simultaneous events
• Culinary degree preferred but not required with equivalent experience
• Food Handler Certification required; ServSafe Manager Certification preferred

Core Competencies

• Leadership & Team Development
• Organization & Production Planning
• Attention to Detail
• Calm Under Pressure
• Cross-Department Collaboration
• Commitment to Quality & Hospitality

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift and carry up to 50 lbs
• Ability to work nights, weekends, and holidays based on event schedule

Why This Role Matters

Banquets are a major part of the Town and Country Resort experience. The Senior Banquet Chef directly impacts guest satisfaction, event success, and the resort’s reputation for memorable culinary experiences.