Job Description
Job Description
Job Description
Position Summary
Direct comprehensive banquet kitchen operations while ensuring superior culinary execution and team leadership. Orchestrate seamless event delivery from conception to completion, maintaining a commitment to seasonal culinary excellence and exceptional guest experiences rooted in agricultural heritage.
Banquet Operations & Event Execution
- Lead end-to-end banquet event execution with meticulous attention to seasonal ingredients and farm-inspired presentation standards
- Develop and manage comprehensive procurement strategies for all event requirements, prioritizing local partnerships while ensuring optimal ingredient quality, accurate quantities, and timely deliveries
- Create detailed production schedules and prep lists to maximize kitchen efficiency
- Direct daily prep kitchen operations through systematic production checklists while ensuring quality control measures
Kitchen Management & Standards
- Maintain food safety and sanitation protocols across all service areas
- Implement strategic food cost management systems to optimize quality while minimizing waste and supporting sustainable practices
- Conduct regular equipment inspections and coordinate preventive maintenance to ensure operational readiness
- Execute specialized dietary accommodation protocols
Leadership & Team Development
- Provide strategic coaching and mentorship to culinary team members while cultivating a high-performance, collaborative culture
- Resolve operational challenges swiftly to ensure uninterrupted service delivery
- Facilitate clear communication channels among guests and team members
Culinary Innovation & Support
- Partner with culinary leadership on menu development and program enhancements
- Lead signature farm-based culinary experiences and agricultural educational programs that authentically reflect the property’s identity
- Provide operational support during peak harvest seasons, farm events, and special agricultural celebrations
- Demonstrate adaptability to operational adjustments
Pay Range: $95,000 – $110,000 annually
Qualifications
- Minimum 5 years of progressive experience as a Banquet Chef or equivalent leadership role in luxury hospitality environments, preferably with farm-to-table or agricultural venue experience
- Degree in Culinary Arts, Hospitality Management, or related business field (or equivalent professional experience) preferred
- Availability to work flexible hours, including weekends and holidays, to meet operational demands
Job Tags
Local area, Flexible hours,