Banquet Chef

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we're not about numbers...we're about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we're constantly looking for individuals who work well together for a unified purpose. For our leadership, we're looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you're all about, consider joining our Team. Ascent Hospitality is looking for a uniquely qualified hospitality leader to join our team as Banquet Chef! The Banquet Chef reports to the Executive Chef and is responsible for ensuring excellence in banquet and catering aspects of food service throughout the hotel by executing menus, managing and teaching culinary staff, and liaising with other Hotel departments, in addition to complying with all federal, state, and local regulations while meeting or exceeding financial goals. BENEFITS: Competitive Salary! Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options! 401k with employer MATCH! Paid PTO! Uniforms Provided for most positions! Team Member Hotel Discount Program! ESSENTIAL FUNCTIONS: Review Banquet Event Orders (BEO) on a daily basis and make note of any changes. Brief the banquet kitchen staff daily about the upcoming and current functions. Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation. Able to coordinate banquet production and plating with the Executive Chef and/or Sous Chef. Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute. Effectively communicate both verbally and in writing to provide clear direction to staff. Take physical inventory of specified food items for daily inventory. Assist the hotel's sales and catering or banqueting staffs with banquets, parties, and other special events. Prepare food in accordance with productivity, health and safety standards, cost controls and forecast Ensure recipes are properly prepared per standard while maintaining portion control and minimizing waste Oversee and enforce food specifications, portion control, recipes and sanitation Enforce safety procedures and cleanliness standards throughout kitchen Maintain cleanliness and maintenance of kitchen and equipment Maintain knowledge of all menu items and composition Maintain cleanliness of kitchen Perform other duties and special projects assigned SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: 4+ years of kitchen experience in a high-volume restaurant or hotel restaurant operation and at least one sous or banquet position. Must be able to understand, read, write and speak English to effectively communicate with Team Members and Guests and to work with required recipes and menus etc. Must adhere to all health and safety standards. While performing the duties of this job, the employee occasionally works near moving mechanical parts and must be able to effectively utilize kitchen equipment and utensils that require focus and skill. Must maintain a neat and professional appearance upholding Company appearance standards at all times. Must be able to apply commonsense understanding in carrying out instructions Must be able to comply in standardized situations with little variation Must be available to work a flexible schedule including days, nights, weekends and holidays Must be able to work without constant supervision. PHYSICAL DEMANDS: While performing the duties of this job, the employee will be required to stand on hard surfaces and be exposed to warm temperatures for long periods of time; use arms, hands and legs repetitively; handle, or feel various food products, utilize kitchen equipment and utensils; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee routinely is exposed to cold temperatures in freezers and walk-in refrigerators and hot temperatures from open flames on stoves and oven; is required to walk, balance, talk, hear, taste and smell. Must regularly be able to carry and lift items in excess of 25 pounds without assistance. Must be capable of effectively using close vision, distance vision, close and distant hearing, color vision and sense of smell and taste. QUALIFICATION STANDARDS: High School Diploma or equivalent is required. One year or more culinary experience in a hotel or restaurant preferred. Must have excellent customer service skills Must obtain food Handler's Certificate within 30 days of hire. Must obtain ServSafe certification within 30 days Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction. EEO Employer

Created: 2026-03-04