Banquet Chef

The Banquet Chef oversees daily operations of the main kitchen, including employee dining, banquets, butcher, and garde manger, while leading the banquet culinary team to ensure efficient production and excellence. This role involves supervising staff, maintaining high standards of quality and safety, and collaborating with the Executive Chef on food preparation and presentation. The position requires strong administrative skills for labor and food cost tracking, as well as the ability to manage high-volume luxury food and beverage operations.