Senior Banquet Chef
About The Position
The Senior Banquet Chef is responsible for leading all culinary operations for banquet and catering events at Town and Country Resort. This role oversees the planning, execution, and quality control of high-volume banquet production while maintaining exceptional culinary standards, operational efficiency, and team leadership. This position plays a key role in delivering memorable guest experiences for weddings, corporate events, galas, and resort programming, ensuring that every dish reflects the quality, creativity, and hospitality standards of Town and Country Resort. Salary range $100,00-$105,000. #towncountrySD
Requirements
- Minimum 5–7 years of progressive culinary experience, with at least 3 years in banquet or high-volume production leadership
- Experience in hotels, resorts, or large event venues preferred
- Strong knowledge of large-scale food production, plating logistics, and buffet execution
- Proven leadership and team development skills
- Solid understanding of food cost control and kitchen financials
- Ability to work in a fast-paced, high-pressure environment with multiple simultaneous events
- Food Handler Certification required; ServSafe Manager Certification preferred
- Ability to stand and walk for extended periods
- Ability to lift and carry up to 50 lbs
- Ability to work nights, weekends, and holidays based on event schedule
Nice To Haves
- Culinary degree preferred but not required with equivalent experience
Responsibilities
- Lead all banquet food production, ensuring consistency, quality, and presentation standards across all events
- Execute large-scale events ranging from intimate VIP dinners to high-volume plated and buffet functions
- Responsible for banquet menu development, seasonal offerings, and special event menus
- Ensure recipes, specs, and plating standards are documented and followed
- Maintain exceptional food quality while meeting tight event timelines
- Partner with Catering, Conference Services, and F&B leadership to review BEOs (Banquet Event Orders) and event details
- Attend BEO meetings and pre-event meetings to align on execution plans
- Forecast staffing, prep schedules, and production timelines based on event volume
- Ensure smooth transitions between events and outlets when sharing labor or kitchen space
- Supervise, train, and mentor Banquet Sous Chefs and culinary team members
- Create prep lists, station assignments, and production schedules
- Maintain a culture of professionalism, accountability, and teamwork
- Support hiring, onboarding, performance coaching, and disciplinary processes as needed
- Lead by example in cleanliness, organization, and culinary standards
- Manage banquet food cost through proper purchasing, portion control, and waste reduction
- Work with Purchasing and Executive Chef on ordering and inventory management
- Ensure accurate requisitions and product utilization aligned with event needs
- Maintain pars and support monthly inventory processes
- Enforce all health department regulations and resort food safety standards
- Ensure proper food handling, labeling, storage, and temperature controls
- Maintain a clean, organized, and inspection-ready kitchen at all times
- Ensure banquet food reflects resort standards for flavor, presentation, and consistency
- Support culinary presence at high-profile events and VIP functions
- Assist with tastings and menu presentations when required
- Take pride in delivering food that enhances the overall guest event experience
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
Number of Employees
51-100 employees
