Banquet Chef
On-site · Savannah, Georgia, United States
Job Summary
Lead and manage all banquet culinary operations for meetings, weddings, social events, and club programming; plan, prepare, and execute banquet and catered culinary experiences; develop menus with culinary leadership, focusing on exceptional food quality, presentation, and consistency; manage production schedules, inventory, purchasing, and food cost controls; supervise and develop the banquet culinary team while ensuring adherence to recipes, portion standards, and SOPs; ensure sanitation, HACCP, and health department compliance; collaborate with Executive Chef, sales, and hotel leadership to anticipate guest needs and deliver seamless event execution; provide training on menu offerings, allergens, and event-specific culinary details; handle pre-event planning, guest feedback, and cross-department coordination to optimize guest experiences.
Required Qualifications
- Minimum of 3 years of progressive culinary leadership experience in banquet, hotel, resort, club, or high-volume event operations.
- Strong knowledge of banquet production, event execution, food costing, purchasing, inventory management, and labor management.
- Demonstrated ability to lead, coach, and develop culinary teams while maintaining high standards of performance and accountability.
- Strong understanding of food safety, sanitation standards, and health department regulations.
- Proven ability to manage multiple priorities and execute large-scale events in a fast-paced environment.
- Strong organizational, planning, and time management skills with exceptional attention to detail.
- Excellent written and verbal communication skills.
- Ability to collaborate effectively with culinary, banquet, sales, and hotel leadership teams.
- Track record of delivering exceptional guest experiences while maintaining operational and financial performance goals.
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