Banquet Chef - The National

Coury Hospitality•Oklahoma City, OK

13d

About The Position

A career at The National, Autograph Collectionmeans working at one of the most breathtaking luxury hotels in Oklahoma City. Located in the historic First National Center, this stunning hotel features 146 guest rooms, the award-winning Tellers Italian restaurant, and The Great Hall, an iconic social and event space. Employees at The National take pride in delivering refined hospitality in an awe-inspiring setting, where history meets modern elegance. The Banquet Chef plans, organizes, directs, and controls all banquet and catering food production to deliver superior quality, consistency, creativity, and presentation while maintaining food and labor costs, sanitation standards, and guest expectations. This role includes developing and testing new menu items, maintaining accurate recipes and costing, approving requisitions, and leading the banquet kitchen team during large-scale events.

Requirements

Advanced culinary skills with thorough knowledge of food safety, sanitation, classical techniques, current trends, and high-volume banquet operations.
Strong leadership, training, motivation, and staff-development abilities; even-tempered with excellent judgment of people and situations.
Proficient in recipe development, costing, inventory management, ordering, and computer skills (Word, Excel, inventory systems).
Excellent verbal, written, and interpersonal communication; organized and able to manage multiple events and deadlines.
Ability to maintain confidentiality and accept special projects with dedication.
Ability to stand and perform repetitive reaching, stooping, and crouching for extended periods (up to 8–10 hours).
Ability to lift, carry, push, or pull up to 50 pounds routinely (with or without reasonable accommodation).
Manual dexterity, visual acuity (closeness and depth perception), sense of smell, and taste necessary for quality preparation and safety.
Must wear closed-toe, non-skid, non-canvas shoes and tolerate kitchen temperatures from 0°F to 110°F.
High School Diploma or GED plus formal culinary training, certification, or documented award recognition.
Minimum five (5) years of progressive experience in high-volume hotel banquet operations, including at least two (2) years as Sous Chef or equivalent in banquet production.
Current ServSafe and Food Handler’s Card (or ability to obtain within 30 days).
Must be eligible to work in the United States and successfully pass background check and drug screening.
Availability to work any shift, weekends, holidays, and overtime as needed.
Ability to execute a pre employment 4 course tasting audition.

Nice To Haves

Culinary degree or ACF certification.
Prior full-service hotel or luxury hospitality experience.
Demonstrated success with events exceeding 500 guests (plated and buffet formats).

Responsibilities

Oversees daily banquet production planning, execution, plating, and presentation for all events (plated, buffet, and reception) while coordinating directly with the Executive Sous Chef, Garde Manger Sous Chef, and Banquet Manager and Captains.
Approves purchases and requisitions, reviews and approves vendor food orders, conducts periodic inventories, and maintains accurate recipe cards, costing, production schedules, plating guides, and photographs.
Develops seasonal menu specials, assists in new banquet menu creation, prepares/tests/tastes new items, and conducts product taste panels with F&B management.
Establishes daily priorities, assigns production tasks, and supervises Sous Chefs, Supervisors, Lead Cooks, Cooks, and Pantry staff to ensure timely execution and adherence to standards.
Interviews, schedules, trains, coaches, evaluates, and develops direct reports; creates professional development plans and provides ongoing performance feedback.
Inspects all finished products for quality, taste, presentation, and consistency before service; utilizes leftovers and controls waste through proper rotation and disposal.
Ensures all kitchen areas are stocked, clean, safe, and compliant with City/County Health Department and hotel standards; maintains equipment and enforces “clean-as-you-go” practices.
Verifies Banquet Event Orders (BEOs) with Catering/Sales teams and accommodates special dietary or presentation requests.
Troubleshoots production issues, reports problems to the Executive Sous Chef, and Director of Culinary assists with budget preparation and cost analysis.
Maintains proper grooming, uniform standards, and a professional demeanor demonstrating loyalty, confidentiality, and teamwork.
Performs other duties as assigned by the Director of Culinary, F&B Director or Hotel Manager.