Banquet Chef-Hampton Inn Colchester by Hilton

Department: Culinary / Food & Beverage
Reports To: Executive Chef

The Banquet Chef is responsible for planning, organizing, and overseeing all food production for banquet and catering events. This role ensures high-quality food preparation, presentation, and timely service for meetings, weddings, conferences, and special events. The Banquet Chef works closely with the Executive Chef, Catering Sales, and Banquet Operations teams to deliver exceptional guest experiences while maintaining food safety standards and cost control.

• Plan and execute banquet menus for meetings, conferences, weddings, and special events.

• Prepare high-volume meals for plated, buffet, and reception-style service.

• Ensure food is prepared and presented according to hotel standards and guest specifications.

• Coordinate kitchen operations during banquet events to ensure proper timing and quality.

• Work closely with Catering Sales and Banquet Managers to review banquet event orders (BEOs).

• Participate in menu tastings and assist with menu development.

• Ensure all food preparation aligns with event timelines and service requirements.

• Supervise banquet kitchen staff, including cooks and prep cooks.

• Train culinary staff on recipes, food preparation techniques, and safety procedures.

• Schedule staff according to banquet event needs.

• Ensure compliance with health, sanitation, and food safety standards.

• Maintain a clean and organized kitchen environment.

• Follow proper food storage and handling procedures.

• Manage food costs, portion control, and waste reduction.

• Assist with ordering food and supplies for banquet operations.

• Monitor inventory levels and maintain proper stock.

• 3–5 years of culinary experience, preferably in banquet or hotel kitchen operations.

• Experience producing food for large-scale events and catering operations.

• Strong leadership and team management skills.

• Knowledge of food safety regulations and sanitation standards.

• Ability to work in a fast-paced environment and manage multiple events simultaneously.

• Culinary degree or equivalent experience preferred.

• High-volume food production

• Menu planning and development

• Staff supervision and training

• Time management and organization

• Food cost management

• Attention to detail and presentation

• Ability to stand for long periods.

• Ability to lift up to 50 pounds.

• Ability to work evenings, weekends, and holidays as required by event schedules.

This position operates in a commercial kitchen environment and requires working under pressure during peak banquet service times.