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Banquet Chef at Lodging and Leisure Investments
Biloxi, Mississippi, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

0.0

Posted On

20 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Experience, Leadership, Menu Planning, Food Preparation, Quality Control, Kitchen Management, Food Safety, Sanitation Protocols, Time Management, Communication Skills, Organizational Skills, Banquet-Style Food Preparation, Plating, Presentation, Ability to Work Under Pressure, Event Management

Industry

Travel Arrangements

Description
Description Description The Banquet Chef oversees all culinary operations related to banquets, events, and catered functions. This position is responsible for menu planning, food preparation, presentation, quality control, and kitchen staff management during events. The Banquet Chef ensures that all food is prepared to the highest standards of quality and consistency while maintaining cost controls, food safety, and sanitation protocols. Requirements Qualifications: Minimum 3–5 years of culinary experience in a banquet, catering, or high-volume kitchen environment. Proven leadership experience as a Banquet Chef, Sous Chef, or similar role. Strong knowledge of banquet-style food preparation, plating, and presentation. Excellent organizational, time management, and communication skills. Ability to work under pressure and manage multiple events simultaneously. ServSafe or equivalent food safety certification required. Culinary degree or equivalent professional training preferred. Physical Requirements: Must be able to stand, walk, bend, and work in a hot, fast-paced kitchen environment for extended periods. Must be able to lift, carry, push, or pull up to 50 pounds. Flexible schedule required, including nights, weekends, and holidays based on event needs.
Responsibilities
The Banquet Chef oversees all culinary operations for banquets and catered events, ensuring high standards of food quality and consistency. This role includes menu planning, food preparation, presentation, and managing kitchen staff during events.