SkyBridge Luxury Associates has partnered with a luxury resort in Southern California to identify a Banquet Chef capable of leading a high-volume, high-standards culinary operation at the highest level of hospitality.
This is a senior culinary leadership role for a chef who thrives in the complexity of large-scale banquet execution without ever losing sight of quality, consistency, or team development. Overseeing a team of two Sous Chefs, a Garde Manger program, and 12–15 cooks, the Banquet Chef will be the driving force behind one of the most active banquet programs in the region, producing over $20M in annual banquet revenue.
The ideal candidate brings deep experience in luxury hotel banquets, leads kitchens with discipline and mentorship in equal measure, and understands that at this level, execution is everything.
Key Responsibilities
Culinary Leadership & Operations
- Direct all banquet culinary operations, ensuring consistent quality and execution across every event
- Lead, mentor, and develop a team of two Sous Chefs and 12–15 cooks through hands-on coaching and clear performance standards
- Oversee the Garde Manger program, maintaining quality, creativity, and operational efficiency
- Maintain a kitchen culture rooted in precision, professionalism, and accountability
Event Execution & Production
- Partner with the Banquet and Catering sales teams to execute events ranging from intimate private dinners to large-scale resort productions
- Ensure seamless multi-event execution, managing simultaneous banquet functions without compromising quality
- Oversee banquet menu development, recipe standardization, and seasonal updates aligned with luxury brand standards
Financial & Operational Management
- Manage food cost, labor, and kitchen budgets in alignment with the property's financial goals
- Oversee ordering, inventory, and vendor relationships to ensure quality sourcing and cost efficiency
- Maintain full compliance with health, safety, and sanitation standards
Team Development & Culture
- Recruit, train, and retain culinary talent across all banquet kitchen positions
- Build a high-performance kitchen culture that balances speed, quality, and team morale
- Serve as a culinary mentor who develops Sous Chefs into future leaders
Qualifications
- Proven experience as a Banquet Chef or Executive Sous Chef in a luxury hotel or resort environment
- Demonstrated success managing high-volume banquet revenue at the luxury level
- Strong leadership track record overseeing large culinary teams
- Deep knowledge of banquet production, Garde Manger, and large-scale event execution
- Solid financial acumen including food cost management and labor control
- Culinary degree or equivalent professional experience preferred
Key Attributes
- Calm, commanding presence in a high-volume, high-pressure environment
- A developer of people who builds loyalty and raises the standard around them
- Detail-obsessed without losing sight of the big picture
- Collaborative with events, catering, and front-of-house leadership
- Luxury hospitality standards are non-negotiable for this candidate
