Banquet Chef
Job Description
The Banquet Chef is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Banquet Chef is the primary culinary representation to our sales team and clients ensuring a quality and successful event. The Banquet Chef assumes full kitchen leadership responsibilities in the absence of the Executive Sous Chef or Executive Chef.
This position requires proactive and thinking with operations responsibility that plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma's culinary philosophy.
ESSENTIAL JOB FUNCTIONS
Banquet Operations & Execution
- Leads all banquet culinary production, organization, and execution
- Plans and executes banquet prep schedules, production lists, and staffing needs
- Oversees and participates in high‑volume food production for banquets, private dining, and special event
- Expedites multiple banquets simultaneously.
- Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution
- Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards
- Collaborates with Purchasing on procurement and quality ingredients
- Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events
- Develops, writes, and executes banquet and special function menus within established budgets
- Produces banquet‑specific recipes and completes food cost analysis as required
Leadership & Staff Development
- Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels
- Delegates daily banquet production tasks and ensures accountability
- Provides ongoing coaching in technique, organization, sanitation, and execution
- Development plans for the positions below of sous chef, supervisors and cooks to succeed to the next level.
- Supports a culture of professionalism, teamwork, and continuous improvement
Kitchen Operations & Standards
- Assists with overall kitchen operations and supports à la carte service as needed
- Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces
- Oversees stewarding operations related to banquet service, equipment, and storage
- Ensures proper handling, labeling, rotation, and storage of all food products
- Monitors china, glassware, silverware usage, breakage, and inventory related to banquets
- Communicates maintenance and equipment needs promptly to leadership
Food Safety & Compliance
- Enforces all food safety, sanitation, and health department standards
- Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines
- Conducts daily quality, date, and labeling checks across banquet production areas
Collaboration & Communication
- Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges
- Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution
- Shares guest feedback and operational insights with the Executive Chef
Additional Responsibilities
- Assists with staff meal planning, production, and quality control
- Supports inventory management for banquet‑related product and storage areas
- Provides up to date scheduling in addition to minor adminastrative and hotel meeting requirements
- Is the main point of contact for leadership in the pastry department