We are seeking an Assistant Executive Banquet Chef for New York’s most awarded four-season resort destination. The Director of Banquets will be responsible for providing leadership, training, support, and actively managing all levels of the banquet staff within the casino’s 125K sq. ft. of event and meeting space. Qualified candidates will possess the skills needed to facilitate up to 150 events a month, varying from small meetings to conventions to fundraising galas to weddings. 

Our Assistant Executive Banquet Chef will play a critical role in shaping the culinary culture of our banquet and catering operations. Our Assistant Executive Banquet Chef oversees all aspects of banquet kitchen operations at a high-volume, full-service luxury resort casino. This individual will work closely with the Executive Banquet Chef to ensure exceptional quality, consistency, and presentation for all banquet culinary offerings, from small corporate meetings to large-scale events. The ideal candidate will demonstrate strong leadership, organizational, and culinary skills while maintaining the highest standards of professionalism and guest satisfaction.

Responsibilities

• Supervise, train, and mentor banquet kitchen staff, fostering a positive and productive work environment.
• Assist in planning, organizing, and executing all banquet and catering events, ensuring timeliness and efficiency.
• Collaborate with the Executive Banquet Chef to develop creative, seasonally inspired menus while adhering to budgetary guidelines.
• Monitor food preparation, quality, and presentation to ensure compliance with luxury standards.
• Maintain strict adherence to health, safety, and sanitation regulations, including proper handling and storage of food.
• Oversee inventory management, including ordering and maintaining appropriate levels of supplies and ingredients.
• Work closely with other departments, including Event Planning and Food & Beverage, to ensure seamless event execution.
• Address and resolve any kitchen-related issues during banquet service in a professional and timely manner.
• Assist in maintaining cost control initiatives, including labor, food, and operational costs, without compromising quality.

Qualifications

• Minimum of 5 years of culinary experience in a high-volume banquet environment, with at least 2 years in a supervisory role.
• Formal culinary training from an accredited institution is preferred.
• Strong knowledge of diverse cuisines, cooking techniques, and banquet operations.
• Exceptional organizational skills and the ability to manage multiple events simultaneously.
• Proven ability to lead and inspire a team in a fast-paced, high-pressure environment.
• Excellent communication and interpersonal skills to effectively collaborate with staff and management.
• Proficient in kitchen equipment and technology, as well as familiarity with inventory and cost management systems.
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed.

Benefits

• Competitive Base Salary and Bonus Program
• Medical, Dental, and Vision Insurance
• Flexible Spending Account
• Group Life and AD&D Insurance
• Voluntary Life Insurance
• Short Term and Long-Term Disability
• 401(k) with matching
• Employee Assistance Program
• Tuition Reimbursement
• Holiday Pay
• Employee Discounts / Additional Benefits
• Relocation