Executive Banquet Chef
The Executive Banquet Chef senior leadership role is available for the right candidate. This position oversees all banquet and catered event food production and reports directly to ownership
Responsibilities and Job Description
Menu Development & Customization
Create seasonal, themed, and client-specific banquet menus (weddings, galas, corporate events, conferences, etc.).
Collaborate with sales, event planners, and clients to design custom menus within budget and dietary restrictions.
Develop standardized banquet event orders (BEOs) with plated, buffet, action stations, and reception offerings.
Banquet Kitchen Leadership & Staffing
Manage a large banquet culinary brigade (sous chefs, cooks, stewards) that can grow during peak season.
Hire, train, schedule, and performance-manage banquet kitchen team.
Coordinate labor with HR and F&B to ensure proper staffing ratios for simultaneous events.
Event Execution & Production
Oversee production for multiple simultaneous banquets (sometimes multiple events in 1 day)
Ensure timing, temperature, portion control, and presentation meet established standards.
Conduct pre-event line-up briefings and post-event debriefs.
Budgeting & Cost Control
Achieve food cost targets
Negotiate with purveyors, monitor yields, reduce waste, and control overtime.
Approve all banquet-related purchases and inventory levels.
Food Safety & Sanitation Leadership
Maintain HACCP compliance and achieve top scores on health inspections.
Enforce allergen protocols for large groups.
Oversee sanitation schedules for banquet kitchen.
Equipment & Facility Management
Manage banquet kitchen equipment
Maintain immaculate refridgeration and prep areas
Interdepartmental Coordination
Attend weekly BEO meetings with sales, banquet operations, and stewarding.
Work closely with banquet service directors to ensure seamless front- and back-of-house execution.
Quality Assurance & Consistency
Taste and approve every new menu item and daily production.
Implement plating guides and portion standards.
Trend Research & Innovation
Stay current with global culinary trends.
Introduce new techniques and presentation styles suitable for high-volume banquet production.
Forecast food production based on guaranteed numbers.
Required Experience
10+ years progressive culinary experience
5+ years in high-volume banquet or catering operations (minimum 500 covers experience)
Formal culinary training + management experience
Certified Executive Chef (CEC) or similar credential preferred
The Candidate should have access to a car as the location is not located close to most mass transit stations.