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Banquet Chef 

Position Banquet Chef  
Location Edgewood Tahoe  
About the Organization Just steps from majestic Lake Tahoe, Edgewood Tahoe offers an award-winning experience with a LEED silver certified mountain lodge, tranquil spa, and award-winning 18-hole championship golf course-along with a wide array of dining, shopping, and outdoor activity options-Edgewood Tahoe is the premier all-encompassing lakeside resort experience in the Sierra Nevada. We are currently seeking individuals excited to explore the endless opportunities within our Edgewood Family.  

Position Summary:

As the Banquet Chef at Edgewood Tahoe, you have overall responsibility for all facets of the culinary and stewarding department in the Edgewood Banquet Department. This is a hands-on job, working with the culinary staff as well as other projects, daily guest interactions, and specials. Responsibilities are broad with developing menus, staff training, monitoring food purchases, labor cost controls and recipes. All Food Service falls under the Chef’s supervision. The Banquet Chef will be expected to evaluate daily financial performance and monitor food and labor monthly budgets for the outlet. Audit and Maintain highest professional food quality, presentation and sanitation standards.

The Banquet Chef will assist with building, retaining, cross training, and lead the team of culinary professionals. Edgewood Goals are to satisfy our guests and exceed guest expectations regarding food quality, and consistency. Work with the Executive Chefs Team on selecting, hiring and retaining personnel within the culinary department. Train, develop and manage the staff within this department. Ensure Staff training, and development continues daily. Tasking and supervising all areas of the banquet operation. Ensure the highest quality product is produced and served. Review daily DOR and adjust to ensure profitability is maximized. The most important characteristic of our team is that we love inspiring lasting memories for our guests. In this position you exhibit excellence in your commitment to our guests. Reimagine luxury hospitality with us.

Essential Functions:

  • Conduct themselves as an experienced team leader with a broad background in the hospitality industry. Well-rounded, hands-on, reliable team player with proven ability to supervise, to help business leaders improve practices and policies, and to find more efficient methods for companies to realize increased revenues and net income in all areas.
  • Highly capable of working and managing outlets and providing financial guidance.
  • Oversee a Banquet Cook staff.
  • Possess very strong interpersonal, communication and consensus building skills; willing to work on developing and managing key relationships across the organization.
  • Able to work in a deadline-oriented environment, ensuring yielding decisions and management communication is occurring in a timely fashion across all geographic areas of operations
  • Possess strong leadership and motivational skills, and able to successfully manage a team of intelligent, focused and career-minded individuals.
  • Assist in the development of the annual departmental budget and work within this budget as set forth.
  • Oversee the proper ordering, inventory levels, timing of orders, receiving, rotation of products, portion control, etc.
  • Uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
  • Develop a “can do” attitude and mentor “whatever the guest needs/wants”. Embrace special requests.
  • Provide strategic direction, create a culture of excellence, and oversee all back-of-house operations and staffing in a fiscally responsible manner.
  • Manage food costs and utilize analytics to identify potential efficiencies.
  • Ensure superior food quality and presentation consistent with AAA Five Diamond/Forbes Five Star standards and take corrective action to resolve any areas of concern.
  • Oversee the design, creation, testing and execution of menu items and presentation.
  • Maintain exceptional menu knowledge and attention to detail and perform periodic reviews of all menus.
  • Establish measurable goals and objectives that focus on profit, product and people.
  • Routinely review schedules and labor costs. Audit as needed and adjust to meet business demands.
  • Ensure proper usage and rotation of all perishable food items to minimize waste.
  • Strong knowledge ensuring outlet maintains proper storage procedures as specified by Health department and hotel requirements.
  • Maintain operational control of purchasing, receiving, product and purveyor lists.
  • Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
  • Coordinate with Engineering for preventive maintenance.
  • Coordinate with Safety Team and report any issues immediately with follow-up.
  • Provide staff with proper training and developmental opportunities that aid in career aspirations.
  • Ensure that all hiring practices, employee disciplinary actions are in accordance and coordinated with HR.
  • Manages food production, including menu development, costing and execution, for all areas of the culinary department
  • Ensure a quality sanitation program is followed throughout the kitchen and stewarding operations.
  • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
  • Maintain open communication with all departments and staff.
  • Other duties as assigned. Responsibilities and activities may change at any time with or without notice.
Position Requirements

Qualifications / Special Skills:

  • High energy, self-starter, organized, flexible.
  • Highly Proficient in Banquets, catering and events and possess Excellent organizational skills.
  • Substantial success in the culinary field in a similar environment.
  • Proven management and leadership ability.
  • Working knowledge of Word, Excel, Microsoft Office and other technology for the completion of specified job duties.
  • Food Safety and other applicable Sanitation Certification.
  • Ability to read, write, type, and use a computer.
  • Ability to complete tasks with numerous interruptions.
  • Available to work varied shifts when needed, including weekends, holidays, and nights.
Shift Various Shifts  
Exempt/Non-Exempt Exempt  
Full-Time/Part-Time Full-Time  
Category Food & Beverage  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Email None Specified 

Email None Specified 

Workers Compensation None Specified 

SuperVFlg None Specified 

EEO-4 Job Category None Specified 

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Wage None Specified 

This position is currently not accepting applications.

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