Banquet Chef

Four Seasons Hotels and Resorts•Nashville, TN

1d•Onsite

About The Position

At Four Seasons Nashville, the Banquet Chef is a key culinary leader responsible for planning, organizing, and directing all banquet kitchen operations. This role ensures the consistent delivery of high‑quality food experiences that reflect Four Seasons standards, while leading a team with professionalism, efficiency, and a passion for service.

Requirements

College degree in culinary arts or hotel/restaurant management preferred; or equivalent professional experience
Three to five years of culinary or food & beverage line experience, or one to two years in a supervisory or assistant manager role
Strong working knowledge of banquet operations and Four Seasons cultural and core standards
Proven leadership, organizational, and analytical skills with the ability to adapt to changing operational needs
Ability to operate kitchen production equipment and food & beverage computer systems
Ability to read, write, and speak English
Authorization to work in the United States is required unless the candidate is currently in a managerial role with another Four Seasons location.

Nice To Haves

Prior experience in a mixed‑use residential hotel environment preferred

Responsibilities

Plan, organize, control, and direct daily operations of the Banquet Kitchen to meet business and service needs
Lead, train, coach, motivate, evaluate, and discipline culinary employees to ensure cultural and core standards are achieved
Assist in planning and developing banquet and event menus, ensuring quality, consistency, and proper presentation
Oversee banquet production and execution by reviewing Banquet Event Orders and coordinating details for each function
Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory management
Maintain sanitation, safety, and cleanliness standards in compliance with Four Seasons, local, state, and federal regulations
Ensure quality control systems are in place to maintain food standards and portion consistency
Monitor food deliveries to ensure products meet established specifications
Communicate effectively with employees and department leaders to ensure operational needs are met
Attend operational meetings to support interdepartmental coordination and collaboration
Work harmoniously and professionally with co‑workers and supervisors