Banquet Chef Jobs
Banquet Chef jobs are open across hotels, resorts, country clubs, catering companies, and event venues, at every level from entry-level prep to executive banquet chef, with specializations in large-scale event production, plated dinner service, and buffet station design. See the openings below and apply to the ones that match your experience.
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Showing 5 of 56+ Banquet Chef jobs
Position Summary
A skilled and passionate candidate with strong culinary background, leadership experience, and a commitment to delivering exceptional cuisine and service. As a First Cook, you will be responsible for assisting the Sous Chef in overseeing the highest standards of quality, creativity, and consistency are maintained. This role will involve supervising kitchen staff, managing inventory, and ensuring food safety compliance in a fast paced, fine dining environment.
Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.
Essential Duties and Responsibilities
- Assist the Sous Chef in leading the culinary team, overseeing the day to day operations of the kitchen, and ensuring smooth service during peak hours. Provide mentorship and training to junior chefs.
- Collaborate with the Sous Chef to create and refine seasonal, innovative menus that align with the restaurant’s fine dining concept. Ensure consistent high-quality food presentation and flavor profiles.
- Ensure that all dishes meet the highest standards of quality, taste, and presentation before they are served. Perform regular tasting and oversee quality control measures to maintain a consistent level of excellence.
- Assist with ordering, inventory management, and waste control to ensure cost efficiency while maintaining ingredient quality.
- Work closely with the front of house team to ensure seamless communication and execution of the dining experience. Foster a positive and professional kitchen environment, encouraging teamwork and collaboration among staff.
- Assures that all kitchen staff works in a sanitary, safe and productive manner, adheres to our standard recipes and plating instructions and prepares quality food, in a timely fashion conforming to the daily production schedule for appetizers, salads, soups, sauces, entrée items, vegetables.
- Assures that all food going out on the service line is excellent regarding preparation, taste and presentation. Oversee food preparation processes to maintain consistency, quality, and adherence to standards.
- Assures that all kitchen employees co-operate with both other kitchen employees as well as restaurant service employees, to assure the best guest service possible.
- Assures that all kitchen workstations and storage areas are always kept in clean and orderly condition. Assigns daily cleaning tasks to kitchen staff.
- Advises the Sous Chef/Banquet Chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
- Ensures proper temperature requirements are maintained, and temperature logs are completed.
- Ensures personnel maintain the highest standard of personnel personal sanitation.
- Investigates and resolves customer guest complaints about food quality/service and informs the Sous Chef/Banquet Chef of guest complaints.
- Responsible for the opening and closing of the kitchen as necessary.
- Knowledge of proper safe handling temperatures of food products.
- Ensure safety gloves and latex food preparation gloves are worn when appropriate.
- Ensures the correct amount of food is prepared. Does not overproduce to protect against waste.
- Performs additional duties and responsibilities as necessary or assigned.
Additional Responsibilities
- Builds a professional relationship with all team members and work associates, while supporting a strong collaborative work environment.
Key Performance Indicators
This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.
Knowledge, Skills, and Abilities
- Knowledge of culinary techniques, food preparation methods, flavor profile, create high quality dishes for banquet events.
- Skills in developing diverse and customizable banquet menus, dietary preferences, culinary trends.
- Ability to lead and motivate a team, delegate tasks effectively, and foster a collaborative and positive work environment.
- Strong organizational skills to coordinate banquet events, from menu planning to execution, ensuring seamless operation.
- Strong verbal and written communication skills conveying information clearly and professionally.
- Ability to supervise and direct the work of cooks and other kitchen staff as assigned.
- Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
- Flexibility to work in a fast pace, dynamic environment with changing priorities and diverse clientele, adapting to different event requirements and challenges.
- Ability to write and prepare standard reports and documents.
- Knowledge of buffet line operations.
- Knowledge of minimum temperature requirements for food/drink preservation.
- Knowledge of Casino purchasing requirements and regulations desirable.
- Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.
Qualifications
Education and Experience
Required:
License/Certifications/Registrations
- Must successfully complete the New Mexico Food Handlers course upon.
- Must be able to successfully pass a stringent background investigation.
Physical Requirements/Working Conditions
The following selected physical activities are required to perform the essential functions of this position
Physical Requirement
Description
Crouching
Bending the body downward and forward by bending leg and spine.
Feeling
Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
Finger Dexterity
Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
Grasping
Applying pressure to an object with the fingers and palm.
Hearing
Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
Kneeling
Bending legs at knee to come to a rest on knee or knees.
Lifting
Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
Pulling
Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.
Pushing
Using upper extremities to press against something with steady force to thrust forward, downward, or outward.
Reaching
Extending hand(s) and arm(s) in any direction.
Seeing
The ability to perceive the nature of objects by the eye.
Walking
Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.
Standing
Particularly for sustained periods of time.
Stooping
Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
Talking
Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
Working Conditions Required:
- Work is performed indoors and outdoors. Outdoor work is subject to extreme temperatures and inclement weather conditions.
- Must be able to work a flexible schedule including weekends and holidays.
- Work hours are subject to change with overtime work required.
- Subject to hazards, which may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
- Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
- Duties may involve walking, standing for long periods of time, sitting and crouching.
- Specific required movements include the following:
- Trunk - bend, twist, rotate, push, pull, carry
- Arms – reach, carry, lift, twist, and rotate
- Legs – lift, push, pull, twist, and rotate
- Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
- Requires the ability to lift 50lbs.
Position Summary
A skilled and passionate candidate with strong culinary background, leadership experience, and a commitment to delivering exceptional cuisine and service. As a First Cook, you will be responsible for assisting the Sous Chef in overseeing the highest standards of quality, creativity, and consistency are maintained. This role will involve supervising kitchen staff, managing inventory, and ensuring food safety compliance in a fast paced, fine dining environment.
Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.
Essential Duties and Responsibilities
- Assist the Sous Chef in leading the culinary team, overseeing the day to day operations of the kitchen, and ensuring smooth service during peak hours. Provide mentorship and training to junior chefs.
- Collaborate with the Sous Chef to create and refine seasonal, innovative menus that align with the restaurant’s fine dining concept. Ensure consistent high-quality food presentation and flavor profiles.
- Ensure that all dishes meet the highest standards of quality, taste, and presentation before they are served. Perform regular tasting and oversee quality control measures to maintain a consistent level of excellence.
- Assist with ordering, inventory management, and waste control to ensure cost efficiency while maintaining ingredient quality.
- Work closely with the front of house team to ensure seamless communication and execution of the dining experience. Foster a positive and professional kitchen environment, encouraging teamwork and collaboration among staff.
- Assures that all kitchen staff works in a sanitary, safe and productive manner, adheres to our standard recipes and plating instructions and prepares quality food, in a timely fashion conforming to the daily production schedule for appetizers, salads, soups, sauces, entrée items, vegetables.
- Assures that all food going out on the service line is excellent regarding preparation, taste and presentation. Oversee food preparation processes to maintain consistency, quality, and adherence to standards.
- Assures that all kitchen employees co-operate with both other kitchen employees as well as restaurant service employees, to assure the best guest service possible.
- Assures that all kitchen workstations and storage areas are always kept in clean and orderly condition. Assigns daily cleaning tasks to kitchen staff.
- Advises the Sous Chef/Banquet Chef of any necessary equipment repairs and follows up that repairs are done in a timely manner.
- Ensures proper temperature requirements are maintained, and temperature logs are completed.
- Ensures personnel maintain the highest standard of personnel personal sanitation.
- Investigates and resolves customer guest complaints about food quality/service and informs the Sous Chef/Banquet Chef of guest complaints.
- Responsible for the opening and closing of the kitchen as necessary.
- Knowledge of proper safe handling temperatures of food products.
- Ensure safety gloves and latex food preparation gloves are worn when appropriate.
- Ensures the correct amount of food is prepared. Does not overproduce to protect against waste.
- Performs additional duties and responsibilities as necessary or assigned.
Additional Responsibilities
- Builds a professional relationship with all team members and work associates, while supporting a strong collaborative work environment.
Key Performance Indicators
This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.
Knowledge, Skills, and Abilities
- Knowledge of culinary techniques, food preparation methods, flavor profile, create high quality dishes for banquet events.
- Skills in developing diverse and customizable banquet menus, dietary preferences, culinary trends.
- Ability to lead and motivate a team, delegate tasks effectively, and foster a collaborative and positive work environment.
- Strong organizational skills to coordinate banquet events, from menu planning to execution, ensuring seamless operation.
- Strong verbal and written communication skills conveying information clearly and professionally.
- Ability to supervise and direct the work of cooks and other kitchen staff as assigned.
- Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
- Flexibility to work in a fast pace, dynamic environment with changing priorities and diverse clientele, adapting to different event requirements and challenges.
- Ability to write and prepare standard reports and documents.
- Knowledge of buffet line operations.
- Knowledge of minimum temperature requirements for food/drink preservation.
- Knowledge of Casino purchasing requirements and regulations desirable.
- Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.
Qualifications
Education and Experience
Required:
License/Certifications/Registrations
- Must successfully complete the New Mexico Food Handlers course upon.
- Must be able to successfully pass a stringent background investigation.
Physical Requirements/Working Conditions
The following selected physical activities are required to perform the essential functions of this position
Physical Requirement
Description
Crouching
Bending the body downward and forward by bending leg and spine.
Feeling
Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
Finger Dexterity
Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
Grasping
Applying pressure to an object with the fingers and palm.
Hearing
Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
Kneeling
Bending legs at knee to come to a rest on knee or knees.
Lifting
Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
Pulling
Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.
Pushing
Using upper extremities to press against something with steady force to thrust forward, downward, or outward.
Reaching
Extending hand(s) and arm(s) in any direction.
Seeing
The ability to perceive the nature of objects by the eye.
Walking
Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.
Standing
Particularly for sustained periods of time.
Stooping
Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
Talking
Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
Working Conditions Required:
- Work is performed indoors and outdoors. Outdoor work is subject to extreme temperatures and inclement weather conditions.
- Must be able to work a flexible schedule including weekends and holidays.
- Work hours are subject to change with overtime work required.
- Subject to hazards, which may cause personal bodily harm; smoke, common colds, influenza, dust, odors and elevated noise levels.
- Tasks may be performed on uneven, inclined, hard and soft-carpeted floors, outdoor surfaces, cement structures and surfaces.
- Duties may involve walking, standing for long periods of time, sitting and crouching.
- Specific required movements include the following:
- Trunk - bend, twist, rotate, push, pull, carry
- Arms – reach, carry, lift, twist, and rotate
- Legs – lift, push, pull, twist, and rotate
- Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
- Requires the ability to lift 50lbs.
See All 56 Banquet Chef Jobs
Find roles that match your experience and apply in just a few clicks.
Find Banquet Chef JobsBanquet Chef Job Market
Who's Hiring
Top Industries Hiring
- Technology & Software
What Employers Look For
The qualifications that appear most often in banquet chef jobs.
- Minimum three to five years of high-volume banquet or catering kitchen experience
- Proven ability to execute plated dinners and buffets for large guest counts
- Strong food cost control and inventory management skills
- ServSafe Food Manager certification or equivalent state food safety credential
- Experience leading and scheduling a brigade of line cooks and prep staff
- Culinary arts degree or equivalent professional kitchen training preferred
Tips for Your Banquet Chef Job Search
Quantify your event volume on your resume
Banquet chef postings screen for scale. List the largest guest counts you've executed, the number of simultaneous events you've managed, and the size of the brigade you coordinated. Hiring managers use those numbers to judge whether your experience matches the property's demand.
Highlight your menu development process
Many banquet chef roles involve creating and pricing menus for weddings, corporate events, and galas. Show a concrete example of how you designed a multi-course menu, controlled food cost, and adapted it for dietary restrictions across a large guest count.
Apply early to roles that fit
Migrate Mate lists banquet chef openings from across the United States in one place, so you can find roles that match and apply directly to each listing.
Filter postings by event type and venue
A banquet chef role at a convention center runs very differently from one at a private country club or wedding venue. Target openings that match the event formats you've led, since interviewers will probe your familiarity with their specific service style and volume.
Prepare a practical tasting or skills assessment
Many food-and-beverage directors require a working interview or tasting before making an offer. Bring a concise reference sheet of two or three signature banquet dishes, including plating specs and portion yields, so you can discuss execution clearly under kitchen conditions.
Negotiate start date and staging time
When an offer comes through, ask for a brief walk-through of the existing banquet calendar before your first day. Understanding upcoming event commitments lets you prioritize prep, avoid a rocky start, and demonstrate operational readiness to the food and beverage team from day one.
Banquet Chef Jobs: Frequently Asked Questions
Which companies are hiring the most banquet chefs?
Hilton, Pyramid Global Hospitality, and Tamarisk Country Club are hiring the most banquet chefs right now, with openings concentrated in California, Florida, and Massachusetts, based on current listings on Migrate Mate as of August 2026. Hotel groups and full-service resort properties tend to post the highest volume of banquet chef roles year-round.
How many banquet chef jobs are remote?
About 0% of banquet chef openings are fully remote or hybrid as of August 2026, reflecting that the role is almost entirely hands-on kitchen work. The small remote share is concentrated in consulting, menu development, or culinary training positions rather than line production roles.
How do you become a banquet chef?
Start by building volume cooking experience in hotel, catering, or event kitchen environments, working roles like line cook, sous chef, or catering cook. Earn a food safety certification and seek out experience managing mise en place for large guest counts. Moving into a lead cook or sous chef position at a banquet-heavy property gives you the supervisory and production management skills most banquet chef postings require before you step into the lead role.
Can you get hired as a banquet chef with little experience?
Entry-level banquet cook and banquet prep cook roles are the realistic starting point if you're early in your career. Work those positions at a hotel or catering company, focus on learning event flow, production timelines, and batch cooking at scale. After demonstrating reliability and speed across multiple large events, you build the operational record that banquet chef postings actually screen for.
What does the banquet chef interview process look like?
Most banquet chef interviews involve an initial call with the food and beverage director, followed by an in-person meeting where you walk through your production experience and discuss specific events you've executed. Many properties include a working interview or tasting component, where you cook a dish or present menu concepts. Final interviews often involve a tour of the banquet kitchen and a conversation with the executive chef about staffing structure and upcoming event commitments.
Where can I find and apply to banquet chef jobs?
You can find and apply to banquet chef jobs on Migrate Mate, which lists current openings from across the United States. Search the listings to find roles that match your experience level and the event formats you've worked, then apply directly to each opening that fits.
See All 56 Banquet Chef Jobs
Find roles that match your experience and apply in just a few clicks.
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