Banquet Chef

IHG•Southbridge, MA

6d•Onsite

About The Position

The Banquet Chef is responsible for planning, organizing, and executing banquet food production to meet event requirements and service timelines. This role ensures all dishes meet established quality, presentation, and consistency standards, and supports menu planning and culinary innovation in collaboration with the Executive Chef. The Banquet Chef will also participate in menu tastings and customization for special events and VIP functions, maintaining a guest-focused approach to elevate the dining experience. Additionally, the role involves leading daily banquet kitchen operations, coordinating with various teams for seamless event execution, and supervising, motivating, and developing culinary colleagues. Maintaining compliance with food safety, hygiene, sanitation, and HACCP requirements, along with promoting a safe working environment, are critical. The position also supports food cost control, efficient resource use, inventory monitoring, purchasing, and contributes to productivity and continuous improvement.

Requirements

Minimum 3–5 years of culinary leadership experience, ideally within banquet or large-volume hotel operations.
Proven experience managing teams and delivering high-quality event catering.
Leadership and people development skills
Strong planning and organization skills
High attention to detail and quality standards
Effective communication and collaboration
Ability to perform under pressure in a dynamic environment
Cost awareness and operational mindset

Nice To Haves

Previous experience in luxury hospitality or international hotel brands preferred.
Diploma or Degree in Culinary Arts, Hospitality Management, or related field preferred.
Food Safety / HACCP certification preferred.

Responsibilities

Plan, organize, and execute banquet food production according to event requirements and service timelines.
Ensure all dishes meet established quality, presentation, and consistency standards.
Support menu planning and culinary innovation in collaboration with the Executive Chef.
Participate in menu tastings and customization for special events and VIP functions.
Maintain a guest-focused approach to elevate the overall banquet dining experience.
Lead daily banquet kitchen operations and production planning.
Coordinate with Culinary, Events, Stewarding, and F&B teams to ensure seamless event execution.
Supervise, motivate, and develop culinary colleagues to achieve operational excellence.
Manage staffing and scheduling according to business demand.
Maintain compliance with food safety, hygiene, sanitation, and HACCP requirements.
Ensure proper food handling, storage, labeling, and waste control procedures.
Promote a safe and organized working environment.
Support food cost control initiatives and efficient use of resources.
Monitor inventory levels and assist with purchasing requirements.
Contribute to productivity and continuous improvement opportunities within the operation.