Banquet - Banquet Chef

OTH Hotels Resorts•Tampa, FL

About The Position

At OTH Hotels Resorts, we don’t believe in service that’s scripted—we believe in hospitality that’s human. As a Banquet Chef, you bring creativity, precision, and heart to every plated dish, buffet spread, and culinary event—transforming meals into memorable moments for groups large and small. This isn’t just about following a banquet order—it’s about elevating the experience behind it. You lead your team with confidence, infuse every service with flavor and intention, and ensure that each guest—from wedding guest to conference attendee—feels the care behind the cuisine. You are more than a banquet chef—you’re a storyteller through food. And when empowered with our Unscripted Hospitality mindset, your culinary leadership helps turn events into celebrations guests won’t forget.

Requirements

A confident, hands-on culinary leader with a passion for large-scale food production and event-driven service.
Creative and flexible—able to adapt to changing guest needs, last-minute updates, or unique dietary requests.
Organized and detail-oriented, with strong time management and communication skills.
Experienced in banquet, catering, or high-volume kitchen environments (2+ years preferred).
Knowledgeable in food safety and sanitation standards (ServSafe certification preferred).
Skilled in managing a team and working alongside others under tight timelines.
Open to flexible scheduling, including early mornings, late nights, weekends, and holidays as needed.
Physically able to stand, bend, lift, and move throughout long shifts in a busy kitchen.

Responsibilities

Oversee all banquet kitchen operations including preparation, execution, and breakdown for events of all sizes.
Lead, train, and motivate the banquet culinary team to deliver consistent, high-quality food presentation and flavor.
Collaborate with event managers, sales teams, and executive chef to understand banquet event orders (BEOs) and execute them to spec.
Ensure efficient prep and production timelines for plated dinners, buffets, receptions, and specialty menus.
Maintain high standards of cleanliness, food safety, and sanitation across all kitchen and prep areas.
Monitor food and labor costs, portion control, and inventory specific to banquet production.
Adjust menus or execution based on last-minute changes while maintaining quality and timeliness.
Oversee the setup and restocking of banquet kitchen and service stations before, during, and after events.
Ensure equipment is properly used, cleaned, and maintained to reduce downtime and hazards.
Be a calm, organized, and solutions-focused presence before, during, and after high-pressure service.