Resort Banquet Chef
On-siteJackson, Mississippi, United States or Jackson, Wyoming, United States
Job Summary
Plan, organize, and oversee food preparation for banquet, wedding, conference, and special function events of varying sizes. Execute menus according to recipes and presentation standards while coordinating production schedules, including two-week advance staffing and prep. Supervise, train, and mentor banquet cooks, ensuring food quality, taste, consistency, and portion control. Maintain inventory levels, manage food costs, and minimize waste by planning to expected guest counts. Ensure compliance with all food safety, sanitation, and health regulations while keeping the kitchen clean and organized. Collaborate with the Executive Chef to develop seasonal menus and accommodate special dietary requirements or client alterations. Communicate with F&B Managers regarding timelines, guest counts, and special requests, including attendance at weekly BEO meetings.
Required Qualifications
- Culinary degree or equivalent professional culinary training
- Minimum of 3–5 years of banquet and either resort or large scale event culinary experience
- Previous supervisory or leadership experience
- Strong knowledge of food preparation techniques, sanitation, and food safety standards
- 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
- Must be able to accommodate special dietary and allergy requirements
- Must be able to alter menu offerings when asked by the client
- Attendance at the weekly BEO meeting
Desired Qualifications
- Serve Safe Manager certification
- preferably in a mountain setting
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