A banquet chef is a pivotal leadership role responsible for the planning and execution of all culinary aspects for large-scale events at our hotel, which generates over $4 million in annual Food and Beverage banquet revenue. This position demands a seasoned culinary professional with a track record in high-volume production, exceptional leadership skills, and the ability to consistently deliver high-quality, memorable dining experiences for events of varying sizes and styles.
We are seeking a dynamic and experienced Banquet Chef to lead our high-volume banquet culinary operations. The ideal candidate will thrive in a fast-paced environment and be instrumental in maintaining our reputation for culinary excellence, managing and hiring a dedicated team to execute a high volume of events with precision and flair.
Key Responsibilities & Duties:
- Culinary Leadership: Oversee and manage all day-to-day operations of the two banquet kitchens, ensuring all food items are prepared to exact specifications and quality standards, regardless of the scale of the event (from intimate dinners to large galas).
- Menu Innovation: Assist the Director F&B in developing innovative, cost-effective, and diverse banquet menus that cater to various client needs and dietary restrictions.
- Team Management and Training: Recruit, train, schedule, and supervise all kitchen banquet staff. Foster a positive and collaborative work environment that emphasizes professionalism, consistency, and efficiency.
- Operational Excellence: Plan and coordinate food production schedules, manage large-volume prep lists, and ensure seamless service execution for all events.
- Financial Acumen: Manage inventory control, procurement of ingredients, labor costs, and waste reduction to meet or exceed budgeted financial goals.
- Compliance and Safety: Enforce strict adherence to all local, state, and federal health, safety, and sanitation regulations, ensuring a clean and safe working environment.
- Inter-departmental Collaboration: Work closely with the Sales & Events team, Banquet Managers, and other hotel departments to ensure client expectations are exceeded and service is seamless.
Qualifications & Experience:
- Proven Experience: A minimum of 5 years of culinary experience, with at least 3 years in a supervisory or management role within a high-volume hotel, catering venue, or large-scale event center. Experience managing operations with revenues over $4 million is highly preferred.
- Education: Culinary degree or relevant certifications preferred.
- Certifications: Valid ServSafe Manager Certification or equivalent food safety certification is required.
- Skills: Exceptional leadership, organizational, and time-management skills. Strong ability to manage multiple projects simultaneously under pressure.
- Physical Demands: Must be able to stand for extended periods, lift to 50 pounds, and work in a dynamic, fast-paced kitchen environment.
We are committed to hiring only those who reflect the culture of caring and extraordinary guest service here at Bay Pointe. Everyone plays a critical part in our success as "One of Michigan's Top Resorts".
Job Type: Full-time
Pay: From $60,000/year
Compensation & Benefits:
- Competitive salary commensurate with experience, plus commissions and year-end bonuses.
- Comprehensive benefits package (health insurance, paid time off).
- Opportunities for professional development and advancement within the hotel
- Employee discount
- Flexible schedule
- Health insurance
- Referral Program
Work Location: In person
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