Banquet Chef

Sonesta Hotels • St. Louis, MO

1d

About The Position

The Banquet Chef is a culinary leadership role responsible for helping lead day-to-day kitchen operations and delivering high-quality banquet, catering, and special-event experiences. Working closely with the Executive Chef, this position supports menu execution, operational efficiency, food quality, and a positive, collaborative kitchen culture. The role also provides operational leadership in the Executive Chef’s absence as needed.

Requirements

• At least 3 years of experience in a similar role, including multi-outlet and large-volume banquet experience.
• Understanding of professional cooking and banquet production.
• Strong knowledge of food preparation, banquet operations, catering, inventory management, and kitchen operations.
• Experience managing food quality, labor productivity, food costs, purchasing, and operational performance standards.
• Strong leadership and team-development skills, with the ability to motivate and support culinary teams in a fast-paced environment.
• Knowledge of food safety regulations, HACCP standards, sanitation practices, and health department compliance requirements.
• Ability to multitask, solve problems, and remain calm under pressure during busy service periods.
• Excellent communication, organizational, and collaboration skills.
• Creative mindset and passion for hospitality, food innovation, teamwork, and exceptional guest experiences.
• Flexible availability, including evenings, weekends, and holidays as required.

Nice To Haves

• Culinary degree or formal culinary training.

Responsibilities

• Supervise daily production and distribution of banquet food, following recipes, production sheets, quality standards, quantity requirements, and safety regulations.
• Supervise kitchen team members by providing coaching, training, scheduling, and hands-on leadership.
• Maintain food quality, consistency, presentation, portioning, and service standards across culinary outlets.
• Assist with menu development, seasonal offerings, banquet menus, and food innovation initiatives.
• Oversee food preparation, kitchen workflow, and line operations, particularly during high-volume service periods.
• Support inventory management, food ordering, receiving, and product quality control.
• Monitor food and labor costs, waste reduction, and kitchen productivity in support of profitability goals.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, and health department requirements.
• Partner with Banquets, Catering, Food & Beverage, and hotel leadership teams to execute meetings, weddings, conferences, and other events.
• Maintain a clean, safe, organized, and high-performing kitchen environment.
• Assume operational leadership responsibilities in the Executive Chef’s absence as needed.
• Support employee engagement, culinary training, development, and succession planning.
• Perform other duties as assigned.

Benefits

• Medical, dental, and vision insurance
• Health Savings Account (HSA) with company match
• 401(k) retirement plan with company match
• Paid vacation and sick time
• Paid parental leave
• Company-paid life insurance
• Company-paid short-term and long-term disability
• Hospital indemnity, critical illness, and accident insurance
• Educational assistance
• Sonesta hotel discounts
• Additional perks and employee discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed