Banquet Chef-Hampton Inn Colchester by Hilton
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Overview
Job Description
Banquet Chef
Department: Culinary / Food & BeverageReports To: Executive Chef
Position Summary
The Banquet Chef is responsible for planning, organizing, and overseeing all food production for banquet and catering events. This role ensures high-quality food preparation, presentation, and timely service for meetings, weddings, conferences, and special events. The Banquet Chef works closely with the Executive Chef, Catering Sales, and Banquet Operations teams to deliver exceptional guest experiences while maintaining food safety standards and cost control.
Key Responsibilities
Banquet Food Production
Plan and execute banquet menus for meetings, conferences, weddings, and special events.
Prepare high-volume meals for plated, buffet, and reception-style service.
Ensure food is prepared and presented according to hotel standards and guest specifications.
Coordinate kitchen operations during banquet events to ensure proper timing and quality.
Event Coordination
Work closely with Catering Sales and Banquet Managers to review banquet event orders (BEOs).
Participate in menu tastings and assist with menu development.
Ensure all food preparation aligns with event timelines and service requirements.
Kitchen Leadership
Supervise banquet kitchen staff, including cooks and prep cooks.
Train culinary staff on recipes, food preparation techniques, and safety procedures.
Schedule staff according to banquet event needs.
Food Safety & Quality
Ensure compliance with health, sanitation, and food safety standards.
Maintain a clean and organized kitchen environment.
Follow proper food storage and handling procedures.
Cost Control & Inventory
Manage food costs, portion control, and waste reduction.
Assist with ordering food and supplies for banquet operations.
Monitor inventory levels and maintain proper stock.
Qualifications
3–5 years of culinary experience, preferably in banquet or hotel kitchen operations.
Experience producing food for large-scale events and catering operations.
Strong leadership and team management skills.
Knowledge of food safety regulations and sanitation standards.
Ability to work in a fast-paced environment and manage multiple events simultaneously.
Culinary degree or equivalent experience preferred.
Skills & Competencies
High-volume food production
Menu planning and development
Staff supervision and training
Time management and organization
Food cost management
Attention to detail and presentation
Physical Requirements
Ability to stand for long periods.
Ability to lift up to 50 pounds.
Ability to work evenings, weekends, and holidays as required by event schedules.
Work Environment
This position operates in a commercial kitchen environment and requires working under pressure during peak banquet service times.
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