The Little Nell Banquet Chef - The Little Nell Aspen The Little Nell Kitchen DIS
Relais & Châteaux, California, MO, United States
Position Summary
The Banquet Chef is responsible for overseeing all culinary operations for banquet events, ensuring high-quality food production, presentation, and execution. The Banquet Chef collaborates with the culinary team to create menus, manage kitchen staff, and maintain food safety standards while optimizing efficiency and cost control. This position reports to the Executive Chef.
The salary range for this position is $80,000 - $100,000 plus commission. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.
Essential Job Functions/Key Job Responsibilities
Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations
Oversee food preparation and cooking for large‑scale banquet events, ensuring quality and consistency
Collaborate with the banquet manager and event coordinators to plan and execute menu offerings
Maintain high standards of food safety and sanitation in accordance with health regulations
Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events
Ensure timely delivery of food to the banquet hall, coordinating with service staff
Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards
Responsible for all administrative duties; this includes but is not limited to payroll, scheduling, inventory, and menu updates
Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene
Handle special dietary requests or restrictions for banquet guests with attention to detail
Ensure cost control measures are followed, including waste reduction and portion control
Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner
Other duties as assigned
Education & Experience Requirements
Culinary Degree or equivalent experience preferred
5 years of progressive experience in culinary operations required
4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi‑outlet restaurant required
Knowledge, Skills & Abilities
Proficient knowledge in fundamental math and accounting skills
In‑depth knowledge of culinary techniques, including food preparation, cooking, and presentation
Strong understanding of food safety and sanitation standards
Ability to manage and lead a kitchen team, ensuring high morale and productivity
Experience in creating and executing large‑scale banquet menus for diverse events
Proficient in inventory management, ordering supplies, and controlling food costs
Ability to work efficiently in a fast‑paced environment while maintaining quality standards
Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten‑free, vegan)
Strong organizational skills and the ability to prioritize tasks effectively
Excellent communication skills for coordinating with banquet managers, event planners, and staff
Ability to troubleshoot and resolve issues during high‑pressure banquet events
Creative flair in menu development and food presentation
Proficient in using commercial kitchen equipment and tools safely
Ability to adapt to changing menu requirements or guest preferences
Strong problem‑solving skills, especially when dealing with unexpected changes or challenges
Ability to work flexible hours, including evenings, weekends, and holidays as required for events
Work Environment & Physical Demands
Ability to reach, crouch, kneel, stand, walk, or be on your feet for extended periods of time
Regularly work in wet, hot, and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
Job Benefits
This position is categorized as a regular full‑time position eligible for the following benefits:
Health, Dental and Vision Insurance Programs
Flexible Spending Account Programs
Life Insurance Programs
Paid Time Off Programs
Paid Leave Programs
401(k) Savings Plan
Employee Ski Pass and Dependent Ski Passes
Other company perks
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The Banquet Chef is responsible for overseeing all culinary operations for banquet events, ensuring high-quality food production, presentation, and execution. The Banquet Chef collaborates with the culinary team to create menus, manage kitchen staff, and maintain food safety standards while optimizing efficiency and cost control. This position reports to the Executive Chef.
The salary range for this position is $80,000 - $100,000 plus commission. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus.
Essential Job Functions/Key Job Responsibilities
Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations
Oversee food preparation and cooking for large‑scale banquet events, ensuring quality and consistency
Collaborate with the banquet manager and event coordinators to plan and execute menu offerings
Maintain high standards of food safety and sanitation in accordance with health regulations
Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events
Ensure timely delivery of food to the banquet hall, coordinating with service staff
Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards
Responsible for all administrative duties; this includes but is not limited to payroll, scheduling, inventory, and menu updates
Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene
Handle special dietary requests or restrictions for banquet guests with attention to detail
Ensure cost control measures are followed, including waste reduction and portion control
Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner
Other duties as assigned
Education & Experience Requirements
Culinary Degree or equivalent experience preferred
5 years of progressive experience in culinary operations required
4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi‑outlet restaurant required
Knowledge, Skills & Abilities
Proficient knowledge in fundamental math and accounting skills
In‑depth knowledge of culinary techniques, including food preparation, cooking, and presentation
Strong understanding of food safety and sanitation standards
Ability to manage and lead a kitchen team, ensuring high morale and productivity
Experience in creating and executing large‑scale banquet menus for diverse events
Proficient in inventory management, ordering supplies, and controlling food costs
Ability to work efficiently in a fast‑paced environment while maintaining quality standards
Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten‑free, vegan)
Strong organizational skills and the ability to prioritize tasks effectively
Excellent communication skills for coordinating with banquet managers, event planners, and staff
Ability to troubleshoot and resolve issues during high‑pressure banquet events
Creative flair in menu development and food presentation
Proficient in using commercial kitchen equipment and tools safely
Ability to adapt to changing menu requirements or guest preferences
Strong problem‑solving skills, especially when dealing with unexpected changes or challenges
Ability to work flexible hours, including evenings, weekends, and holidays as required for events
Work Environment & Physical Demands
Ability to reach, crouch, kneel, stand, walk, or be on your feet for extended periods of time
Regularly work in wet, hot, and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
Job Benefits
This position is categorized as a regular full‑time position eligible for the following benefits:
Health, Dental and Vision Insurance Programs
Flexible Spending Account Programs
Life Insurance Programs
Paid Time Off Programs
Paid Leave Programs
401(k) Savings Plan
Employee Ski Pass and Dependent Ski Passes
Other company perks
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