Job Overview
Employment Type
Full-time
Benefits
Free room nights
discounted room rates
Medical insurance
Prescription coverage
Dental Insurance
Vision Insurance
401k plan
Life insurance
Disability insurance
Paid Time Off
Family bonding time
Adoption assistance
Employee stock purchase plan
Tuition Reimbursement
Job Description
The position of Banquet Culinary Supervisor is a crucial leadership role within a reputable hospitality organization, typically aligned with a high-volume hotel or catering service. This role reports directly to the Executive Banquet Chef and is designed for a hands-on culinary professional who is adept at managing and supporting the daily kitchen operations related to banquet and catering events. The establishment that employs the Banquet Culinary Supervisor values exceptional event execution, culinary excellence, safety, sanitation, and cohesive collaboration with front-of-house banquet teams to deliver an outstanding guest experience.
As a supervisor-level role, the Banquet Culinary Supervisor not only oversees the work performed by line-level culinary staff but also remains actively involved in production and service support. This dual responsibility requires a blend of operational expertise and leadership finesse, as the supervisor must coordinate production flow, maintain product quality, ensure proper timing, and uphold rigorous safety and sanitation standards. Their role extends to coaching and training culinary colleagues, fostering a professional and organized kitchen environment, and acting as a pivotal communication link among culinary, banquet, and event service teams.
The Banquet Culinary Supervisor is integral in managing diverse event types such as plated meals, buffets, receptions, and breaks, ensuring that all aspects—from menu review and production needs to guest-specific dietary requirements—are meticulously planned and executed. They are responsible for monitoring the consistency of food products, including temperature, portioning, and presentation, and ensuring food is prepared and delivered on schedule. Organization and readiness of kitchen stations before, during, and after events are paramount to maintain high standards and smooth operations.
Leadership qualities are emphasized, as the Banquet Culinary Supervisor is expected to provide clear task direction, prioritize tasks efficiently, and offer real-time coaching to culinary team members. They model accountability, professionalism, and composure under pressure, ensuring that team members adhere to culinary standards, sanitation policies, safety protocols, and time management expectations. Additionally, the supervisor supports onboarding and ongoing training, reinforcing best practices and performance standards consistently across shifts.
Another critical aspect of the supervisor’s role involves facilitating robust communication with front-of-house banquet staff and other event partners to guarantee guest and client satisfaction. This includes managing timing, readiness, replenishment, special meals, dietary restrictions, and accommodating any last-minute changes or challenges promptly and professionally. The Banquet Culinary Supervisor works closely with multiple departments including Banquets, Event Services, Stewarding, Food & Beverage, and Culinary leadership to ensure smooth event execution and a seamless guest experience.
Food safety, sanitation, and compliance are non-negotiable priorities, with the supervisor enforcing stringent food handling, equipment use, cleanliness, and safety standards throughout kitchen operations. They ensure that all work and storage areas meet regulatory requirements and company policies, maintain proper inventory and product handling procedures, and hold a valid Food Handler’s Certificate as a requisite credential.
The role also encompasses administrative tasks related to product ordering, inventory management, waste reduction, production cost control, and maintaining thorough shift communication. The Banquet Culinary Supervisor supports overall kitchen efficiency and is expected to promptly report equipment or safety concerns while adhering strictly to appearance and punctuality standards.
This position demands an individual capable of performing physical work in a dynamic kitchen environment, including standing for extended periods, lifting and moving heavy items, and navigating busy event spaces while maintaining safety and composure. The work environment involves varying shifts including evenings, weekends, holidays, and fluctuating event volumes, which require flexibility and adaptability.
To thrive in this role, candidates typically have over three years of banquet or catering kitchen experience, preferably within hotel or large-scale culinary settings. Culinary education or equivalent on-the-job training is highly valued along with certifications such as a Food Handler’s Certificate. Proficiency with banquet event systems, inventory tools, and general business software supports operational efficiency. Successful candidates demonstrate strong leadership, communication, problem-solving, and organizational skills, along with the ability to adapt quickly to changing demands while maintaining a guest-focused mindset.
Overall, the Banquet Culinary Supervisor plays a vital role in ensuring culinary excellence and operational success within the hospitality industry, serving as a key contributor to memorable and flawlessly executed banquet events. Employment in this role is full-time and offers competitive compensation paired with excellent benefits, including medical, dental, vision, 401K with a company match, paid time off, tuition reimbursement, and more, fostering both personal and professional growth within a supportive, dynamic environment.
As a supervisor-level role, the Banquet Culinary Supervisor not only oversees the work performed by line-level culinary staff but also remains actively involved in production and service support. This dual responsibility requires a blend of operational expertise and leadership finesse, as the supervisor must coordinate production flow, maintain product quality, ensure proper timing, and uphold rigorous safety and sanitation standards. Their role extends to coaching and training culinary colleagues, fostering a professional and organized kitchen environment, and acting as a pivotal communication link among culinary, banquet, and event service teams.
The Banquet Culinary Supervisor is integral in managing diverse event types such as plated meals, buffets, receptions, and breaks, ensuring that all aspects—from menu review and production needs to guest-specific dietary requirements—are meticulously planned and executed. They are responsible for monitoring the consistency of food products, including temperature, portioning, and presentation, and ensuring food is prepared and delivered on schedule. Organization and readiness of kitchen stations before, during, and after events are paramount to maintain high standards and smooth operations.
Leadership qualities are emphasized, as the Banquet Culinary Supervisor is expected to provide clear task direction, prioritize tasks efficiently, and offer real-time coaching to culinary team members. They model accountability, professionalism, and composure under pressure, ensuring that team members adhere to culinary standards, sanitation policies, safety protocols, and time management expectations. Additionally, the supervisor supports onboarding and ongoing training, reinforcing best practices and performance standards consistently across shifts.
Another critical aspect of the supervisor’s role involves facilitating robust communication with front-of-house banquet staff and other event partners to guarantee guest and client satisfaction. This includes managing timing, readiness, replenishment, special meals, dietary restrictions, and accommodating any last-minute changes or challenges promptly and professionally. The Banquet Culinary Supervisor works closely with multiple departments including Banquets, Event Services, Stewarding, Food & Beverage, and Culinary leadership to ensure smooth event execution and a seamless guest experience.
Food safety, sanitation, and compliance are non-negotiable priorities, with the supervisor enforcing stringent food handling, equipment use, cleanliness, and safety standards throughout kitchen operations. They ensure that all work and storage areas meet regulatory requirements and company policies, maintain proper inventory and product handling procedures, and hold a valid Food Handler’s Certificate as a requisite credential.
The role also encompasses administrative tasks related to product ordering, inventory management, waste reduction, production cost control, and maintaining thorough shift communication. The Banquet Culinary Supervisor supports overall kitchen efficiency and is expected to promptly report equipment or safety concerns while adhering strictly to appearance and punctuality standards.
This position demands an individual capable of performing physical work in a dynamic kitchen environment, including standing for extended periods, lifting and moving heavy items, and navigating busy event spaces while maintaining safety and composure. The work environment involves varying shifts including evenings, weekends, holidays, and fluctuating event volumes, which require flexibility and adaptability.
To thrive in this role, candidates typically have over three years of banquet or catering kitchen experience, preferably within hotel or large-scale culinary settings. Culinary education or equivalent on-the-job training is highly valued along with certifications such as a Food Handler’s Certificate. Proficiency with banquet event systems, inventory tools, and general business software supports operational efficiency. Successful candidates demonstrate strong leadership, communication, problem-solving, and organizational skills, along with the ability to adapt quickly to changing demands while maintaining a guest-focused mindset.
Overall, the Banquet Culinary Supervisor plays a vital role in ensuring culinary excellence and operational success within the hospitality industry, serving as a key contributor to memorable and flawlessly executed banquet events. Employment in this role is full-time and offers competitive compensation paired with excellent benefits, including medical, dental, vision, 401K with a company match, paid time off, tuition reimbursement, and more, fostering both personal and professional growth within a supportive, dynamic environment.
Job Requirements
- High school diploma or GED equivalent preferred
- 3+ years of banquet or catering kitchen experience preferred
- Valid Food Handler's Certificate required
- Ability to work in a fast-paced banquet kitchen and event environment
- Ability to stand and walk for extended periods during shifts
- Ability to lift, carry, push, and pull up to 50 lbs as needed
- Open availability including evenings, weekends, holidays, and variable shifts
- Ability to maintain professionalism, safety, and accuracy in high-volume environments
- Ability to bend, reach, stoop, lift, carry, push, and pull as required
- Working knowledge of food safety, sanitation, and kitchen safety standards
Job Qualifications
- 3+ years of experience in a banquet or catering kitchen preferred
- Comparable high-volume culinary, hotel, catering, or event food production experience may be considered
- Previous experience coordinating the work of others, training colleagues, or leading a shift preferred
- Hotel banquet experience preferred
- High school diploma or GED equivalent preferred
- Culinary education and/or equivalent on-the-job culinary training preferred
- Valid Food Handler's Certificate required
- Additional certifications or systems experience including banquet event order, purchasing, inventory, or hotel culinary systems preferred
- Working knowledge of banquet and catering kitchen operations, production, staging, product handling, ordering, inventory, and event execution
- Ability to read and execute banquet event orders, menus, production sheets, timelines, and special requests
- Ability to monitor quality, consistency, timing, temperature, sanitation, and presentation in a fast-paced environment
- Proficiency with general computer knowledge and basic business tools preferred
- Strong communication, organization, leadership, relationship-building, and problem-solving skills required
Job Duties
- Lead assigned banquet and catering kitchen shifts and support execution of events
- Review banquet event orders, menus, production needs, timelines, guest counts, dietary needs, allergies, special requests, and event changes
- Coordinate and monitor food production, staging, replenishment, timing, and culinary readiness
- Conduct product quality checks and monitor consistency, temperature, portioning, appearance, and presentation
- Ensure food is prepared and out on time for events and service needs
- Maintain kitchen organization and station readiness before, during, and after events
- Actively supervise and support line-level culinary responsibilities
- Identify and escalate food quality, timing, staffing, equipment, facility, or product concerns
- Serve as a visible, hands-on supervisor who provides task direction, prioritization, and real-time coaching
- Reinforce culinary standards, event specifications, sanitation, safety, organization, and time management
- Support training and onboarding through demonstration and instruction
- Provide in-the-moment coaching and communicate concerns to leadership
- Cover production or service support needs as required
- Model reliable attendance, professionalism, urgency, teamwork, and positive communication
- Support guest and client satisfaction by ensuring operations are accurate, organized, timely, and consistent
- Maintain effective communication with front-of-house banquet staff
- Collaborate with Banquets, Event Services, Stewarding, Food & Beverage and Culinary leadership
- Respond calmly and solution-oriented to last-minute changes
- Follow and reinforce food safety, sanitation, cleanliness, equipment-use, and kitchen safety standards
- Ensure kitchen facilities and equipment are maintained safely and cleanly
- Monitor proper product handling, storage, labeling, rotation, temperature control, and waste reduction
- Support compliance with hotel, departmental, health, and company policies
- Maintain required Food Handler's Certificate
- Report equipment, product, sanitation, safety, or facility concerns to leadership
- Support product ordering, receiving, inventory, par levels, product availability, and storage organization
- Manage product use, limit waste, and support cost-conscious production practices
- Use banquet event orders, production sheets, purchasing, inventory tools, and other systems as required
- Maintain clear shift communication through notes, pass-downs, updates, and direct leadership communication
- Complete other duties as assigned by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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