Job Overview:

The Banquet Chef leads our banquet culinary team and is crucial for delivering high-quality, innovative culinary experiences for our banquet events. The Banquet Chef will be responsible for menu creation, food preparation, kitchen management, and ensuring the highest standards of food quality and presentation for all banquet events at the resort.

Job Specification:

Onsite: Black Desert Resort

Shift & Schedule Availability: Year Round / Full Time

The budgeted range starts at $100,000 - $110,000.This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Job Responsibilities but not limited to:

• Design and execute menus for a variety of banquet events, ensuring culinary excellence and guest satisfaction.
• Oversee all aspects of food preparation, presentation, and quality for banquet events.
• Lead, train, and manage the banquet kitchen team, fostering a positive and productive work environment.
• Coordinate with the Banquet Director and event planners to ensure seamless collaboration and execution of events.
• Manage food and kitchen supply inventory, ensuring efficient use of resources and adherence to budget.
• Implement and maintain high standards of cleanliness and sanitation in the kitchen in accordance with health and safety regulations.
• Stay current with culinary trends and techniques, incorporating them into banquet offerings to enhance the guest experience.
• Develop and maintain strong relationships with vendors and suppliers.
• Address and resolve any food quality or service issues promptly and professionally.
• Participate in planning meetings with the banquet and sales teams.

• Minimum of 5 years of experience as a chef in a high-volume, fine dining or banquet setting, with at least 2 years in a leadership role.
• Strong leadership skills with proven ability to manage and motivate a culinary team.
• Excellent cooking skills with a strong understanding of various cuisines and cooking techniques.
• Creative and innovative approach to menu planning and food presentation.
• Strong organizational and time management skills, with the ability to manage multiple tasks simultaneously.
• Proficient in food and labor cost controls.
• Exceptional communication and interpersonal skills.
• Ability to work flexibly, including evenings, weekends, and holidays, as required by event schedules.