Chef Banquets - Task Force

Overview

Everline Resort & Spa is seeking an experienced and highly motivated Banquets Chef – Task Force to support our culinary team during periods of high-volume banquet and event operations. This position is responsible for providing hands-on culinary leadership, ensuring consistent food quality and presentation, supporting banquet execution, and helping lead the culinary team through successful service.

The Banquets Chef – Task Force will work closely with the Executive Chef, Banquet Chef, Sous Chefs, Banquet leadership, and Food & Beverage management to execute weddings, conferences, meetings, special events, and other large-scale functions while maintaining Everline's standards for quality, service, sanitation, and guest satisfaction.

This is an excellent opportunity for a culinary professional who thrives in a fast-paced resort environment and enjoys working collaboratively with a diverse culinary team.

Responsibilities

• Lead and participate in the preparation, production, and execution of banquet food service.
• Supervise and direct culinary team members during banquet preparation and service.
• Ensure banquet menus are executed consistently according to established recipes, standards, specifications, and presentation guidelines.
• Review banquet event orders (BEOs) and ensure culinary requirements are understood and properly executed.
• Coordinate production schedules, prep lists, staffing requirements, and service timelines.
• Assist with menu planning, recipe execution, food presentation, and portion control.
• Maintain high standards for food quality, freshness, flavor, temperature, and presentation.
• Monitor banquet production to ensure food is prepared and delivered according to event timelines.
• Work closely with Banquet Managers, Event Managers, Servers, and other Food & Beverage leaders to ensure smooth event execution.
• Assist with buffet setup, plated dinners, receptions, breaks, and other banquet functions.
• Provide hands-on coaching and direction to cooks, stewards, and other culinary team members.
• Ensure proper food handling, sanitation, storage, labeling, and temperature-control procedures are followed.
• Monitor food waste and assist with appropriate portion control and product utilization.
• Assist with inventory management, ordering, receiving, and proper storage of food products as needed.
• Maintain clean, organized, and safe work areas throughout preparation and service.
• Support labor management by effectively deploying culinary staff based on business volume and operational needs.
• Assist with training and development of culinary team members.
• Help maintain a positive, professional, respectful, and collaborative kitchen environment.
• Support other culinary outlets or Food & Beverage operations when business needs require.
• Perform other duties and responsibilities as assigned by the Executive Chef or culinary leadership.

Qualifications

• Minimum 3–5 years of professional culinary experience, preferably in a high-volume hotel, resort, convention, or banquet environment.
• Previous experience as a Banquet Chef, Sous Chef, Executive Sous Chef, Chef de Cuisine, or similar culinary leadership position preferred.
• Strong knowledge of banquet production and high-volume culinary operations.
• Demonstrated ability to lead and direct a culinary team in a fast-paced environment.
• Strong understanding of food safety, and sanitation.
• Ability to read and execute recipes and banquet event orders accurately.
• Strong organizational and time-management skills.
• Ability to prioritize multiple tasks and meet strict event deadlines.
• Excellent communication and teamwork skills.
• Ability to maintain composure and professionalism during high-volume service periods.
• Must be able to work a flexible schedule, including early mornings, evenings, weekends, holidays, and extended hours based on business needs.
• Ability to work effectively in a resort environment with changing business levels and operational priorities.

Preferred Qualifications

• Culinary degree or formal culinary training.
• Previous luxury hotel or resort experience.
• Experience executing large weddings, conferences, corporate meetings, and special events.
• Experience with high-volume plated dinners and buffet service.
• Experience with banquet menu development and food-cost management.
• Experience training and developing culinary team members.
• Recognized food-safety certification.

Working Conditions

• Work is primarily performed in a commercial kitchen, banquet kitchen, food preparation areas, and event spaces.
• Environment may be hot, humid, noisy, crowded, and fast-paced.
• Frequent exposure to ovens, grills, steam, sharp kitchen equipment, cleaning chemicals, and hot food or cooking surfaces.
• May work in refrigerated or freezer areas for short periods.
• Position requires frequent movement throughout the kitchen and banquet areas.
• Must be comfortable working under time-sensitive conditions during high-volume events.
• Schedule may vary based on banquet business levels and event requirements.

Physical Requirements

The physical demands described below represent the requirements necessary to successfully perform the essential functions of the position.

• Must be able to stand and walk for extended periods, frequently throughout an entire shift.
• Must be able to lift, carry, push, and pull food products, equipment, trays, containers, and supplies weighing up to approximately 50 pounds.
• Frequent bending, stooping, reaching, twisting, kneeling, and crouching may be required.
• Must be able to safely use knives, kitchen equipment, cooking equipment, and other culinary tools.
• Must have sufficient manual dexterity to perform food preparation and cooking tasks.
• Must be able to work safely around hot surfaces, steam, boiling liquids, sharp objects, and other commercial kitchen hazards.
• Must be able to move efficiently between workstations and banquet service areas.
• May be required to work on wet or slippery surfaces while following established safety procedures.
• Must be able to communicate effectively with team members in a busy kitchen environment.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Equal Opportunity Employer

Everline Resort & Spa is committed to providing equal employment opportunities to all qualified individuals. Employment decisions are made without regard to legally protected characteristics in accordance with applicable federal, state, and local laws.

This job description is intended to describe the general nature and level of work being performed. It is not intended to be an exhaustive list of all duties, responsibilities, qualifications, or physical requirements associated with the position.