Banquet Chef

Pyramid Global Hospitality•Captiva, FL

7d•Onsite

About The Position

South Seas is seeking an experienced and highly motivated Banquet Chef to lead culinary execution for banquet, catering, group, and special event operations throughout the resort. This position is responsible for delivering high-quality food preparation and presentation while ensuring consistency, efficiency, sanitation, and exceptional guest experiences. While the primary focus of this position is banquet and event culinary operations, the Banquet Chef will also provide culinary leadership and operational support to Beach House and other resort food and beverage outlets as needed. The ideal candidate is a versatile culinary professional who is comfortable transitioning between banquet production, high-volume events, restaurant operations, and other resort culinary needs.

Requirements

Minimum of 3–5 years of professional culinary experience, preferably in a resort, hotel, banquet, catering, or high-volume food and beverage environment.
Previous banquet culinary experience strongly preferred.
Previous culinary supervisory or leadership experience preferred.
Experience executing weddings, meetings, group functions, buffets, plated events, and high-volume banquet service preferred.
Restaurant or resort outlet culinary experience strongly preferred.
Strong knowledge of food preparation, production, presentation, sanitation, and kitchen operations.
Ability to read and execute banquet event orders, recipes, production sheets, and event timelines.
Ability to effectively lead culinary teams in a fast-paced environment.
Strong organizational, communication, and time-management skills.
Ability to prioritize and manage multiple events and operational needs simultaneously.
Flexible and team-oriented with the ability to work across banquet and restaurant culinary operations.
Culinary degree or formal culinary training preferred but not required with equivalent professional experience.
ServSafe certification preferred or ability to obtain certification as required.
Valid Drivers License, MVR will be screened.
Background Check will be required.

Responsibilities

Lead and execute culinary production for banquets, catered events, weddings, meetings, group functions, and resort special events.
Plan, organize, and oversee banquet food preparation to ensure quality, consistency, presentation, and timely execution.
Review banquet event orders (BEOs), menus, event timelines, and anticipated guest counts to appropriately plan production and staffing.
Coordinate closely with Banquet, Catering, Conference Services, and Food & Beverage leadership regarding event requirements and changes.
Supervise culinary team members during banquet preparation, production, plating, and service.
Ensure proper preparation, portioning, plating, and presentation according to established recipes and resort standards.
Support other resort culinary outlets as needed, including providing leadership coverage, assisting with production, and supporting restaurant service during periods of high business demand.
Work effectively across multiple culinary environments and adjust priorities based on resort occupancy, events, and operational needs.
Assist with menu development, seasonal offerings, banquet menus, special events, and culinary presentations.
Monitor food quality and ensure products meet established standards before service.
Maintain appropriate food inventory levels while minimizing waste and controlling food costs.
Assist with ordering, receiving, storage, rotation, and proper handling of food products.
Maintain awareness of food and labor costs and support departmental budget and productivity goals.
Ensure compliance with food safety, sanitation, HACCP, and health department requirements.
Maintain clean, organized, and safe kitchen and production areas.
Train, coach, and develop culinary team members while promoting teamwork, accountability, and a positive work environment.
Assist Executive Chef and culinary leadership with scheduling, staffing, training, and daily kitchen operations.
Communicate effectively with front-of-house and culinary teams to ensure smooth execution of events and restaurant service.
Ensure proper use, cleaning, and maintenance of kitchen equipment.
Assist with inventory and other culinary administrative responsibilities as assigned.
Respond effectively to changing business levels, last-minute event adjustments, and operational needs.
Perform other duties and provide culinary support throughout the resort as assigned by the Executive Chef.