Banquet Chef

Boar's Head Resort•Charlottesville, VA

9d•Onsite

About The Position

The Banquet Chef is responsible for planning, organizing, and executing all banquet and catered culinary operations throughout the resort. This leader ensures exceptional food quality, flawless execution, and memorable guest experiences across weddings, conferences, social events, golf tournaments, VIP functions, and large-scale resort events. Working closely with Catering, Conference Services, Event Sales, Stewarding, Purchasing, and Restaurant Operations, the Banquet Chef leads a high-performing culinary team while achieving financial objectives, maintaining luxury service standards, and driving continuous innovation in banquet cuisine and event execution.

Requirements

Experience in a leadership role within a high-volume banquet or catering culinary operation.
Proficiency in menu development, costing, and inventory management.
Knowledge of HACCP, ServSafe, OSHA, and local health regulations.
Strong leadership, coaching, and team development skills.
Excellent communication, interpersonal, and organizational skills.
Ability to manage multiple priorities and work effectively under pressure.
Culinary degree or equivalent experience.

Nice To Haves

Experience in a luxury resort or hotel environment.
Proven track record of driving culinary innovation and guest satisfaction.

Responsibilities

Lead all banquet culinary operations for resort events ranging from intimate gatherings to large-scale functions.
Ensure exceptional food quality, presentation, consistency, and execution for every event.
Execute multiple events simultaneously while maintaining luxury hospitality standards.
Collaborate with the Executive Chef on banquet menus, seasonal offerings, and culinary innovation.
Develop creative menus that reflect current culinary trends while meeting client expectations.
Ensure all banquet recipes and presentations are standardized.
Lead, coach, and inspire Sous Chefs, banquet cooks, culinary associates, and stewarding teams.
Recruit, onboard, train, and develop banquet culinary talent.
Conduct regular coaching, performance evaluations, and skills development.
Promote teamwork, accountability, professionalism, and continuous improvement.
Foster an environment built on respect, collaboration, and operational excellence.
Achieve budgeted food cost, labor cost, and operating expense goals.
Forecast staffing requirements based on event volume.
Maximize labor productivity while maintaining service excellence.
Monitor banquet food production to minimize waste.
Maintain accurate inventories and purchasing controls.
Analyze banquet profitability and identify opportunities for operational improvements.
Ensure compliance with HACCP, ServSafe, OSHA, and local health regulations.
Maintain the highest standards of sanitation, food safety, and organization.
Conduct routine inspections of banquet production areas.
Ensure all banquet equipment is maintained and operated efficiently.
Partner with Engineering to address equipment repairs promptly.
Maintain accurate production schedules and prep lists.
Lead daily production meetings and event lineups.
Maintain open communication across culinary and event departments.
Recognize and celebrate associate achievements.
Promote a culture of ownership, accountability, and guest-focused service.
Encourage innovation and associate engagement through continuous training.
Review banquet event orders (BEOs) daily.
Develop production schedules and prep timelines.
Create staffing schedules aligned with business demands.
Complete payroll edits and labor reporting accurately.
Conduct monthly inventories and food cost analysis.
Maintain banquet recipe books and production standards.
Complete performance documentation and disciplinary actions when appropriate.
Participate in departmental meetings, budget planning, and annual business reviews.