Banquet Chef presso Camelback Resort

Job Title: Banquet Chef
Department: Food & Beverage – Culinary
Reports to: Resort Executive Chef / VP of Food & Beverage

Summary

The Banquet Chef is responsible for leading and executing all culinary aspects of banquets and catering operations. This role ensures high-quality food preparation, presentation, and service for all events, while maintaining strict sanitation, financial, and operational standards. The Banquet Chef oversees menu planning, purchasing, production, and staff leadership to deliver exceptional guest experiences and drive team success.

Primary Responsibilities:

• Lead kitchen banquet staff in preparing, cooking, and presenting all food for catered events.
• Coordinate menus, purchasing, scheduling, food preparation, and plating.
• Deliver consistent, high-quality products with appealing presentation.
• Maintain sanitation and food safety standards at all times.
• Manage BEO (Banquet Event Order) process, including menu development, pricing, tracking, and ordering.
• Attend daily and weekly BEO meetings with sales and F&B teams.
• Ensure compliance with all resort F&B policies, standards, and procedures.
• Supervise banquet kitchen shift operations and lead by example through hands-on involvement.
• Support portion and waste control procedures to meet budgetary goals.
• Monitor and maintain proper staffing levels in line with financial thresholds.
• Communicate production needs to key personnel and ensure expectations are clear.

Next Level Duties:

• Develop and design new menus, food displays, and creative culinary concepts.
• Ensure employees are trained and cross-trained for successful operations.
• Mentor and coach team members to enhance skills, performance, and growth.
• Act as a role model, maintaining visibility to clients and the team during functions.
• Resolve guest issues effectively and promptly, ensuring satisfaction.
• Administer employee policies fairly and consistently in partnership with HR.
• Conduct training sessions on menu items, ingredients, and preparation methods.
• Achieve and exceed performance, budget, and team goals.
• Represent the resort’s “4 Keys” daily by demonstrating gracious and thoughtful service.
• Handle additional tasks and assignments from the Resort Executive Chef or VP of Food & Beverage as needed.

Must Have Personal Qualifications:

• High school diploma or GED; 5–7 years of experience in culinary, food & beverage, or related field.
• OR a 2-year degree in Culinary Arts, Hotel & Restaurant Management, or related major with equivalent industry experience (preferably in banquets and catering).
• Proven ability to lead and inspire a culinary team.
• Strong organizational, communication, and interpersonal skills.
• Ability to manage multiple priorities while maintaining quality and efficiency.
• Commitment to guest service excellence and continuous improvement.
• Strong knowledge of culinary standards, food safety, and sanitation practices.
• Creative problem-solver with demonstrated financial and operational acumen.

This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.