Banquet Executive Chef

Las Vegas, NV, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development opportunities

Employee wellness programs

Job Description

Westgate Las Vegas Resort & Casino is a premier luxury hotel and casino situated adjacent to the Las Vegas Convention Center and just a block away from the iconic Las Vegas Strip. This vibrant resort is an entertainment and hospitality landmark, known for its dynamic casino which houses the world's largest Race & Sports Book. Beyond gambling, the resort offers a rich palette of world-class dining options, buzzing nightlife, and electrifying live entertainment that attracts visitors from around the globe. Complementing these features is the convenience of an onsite Las Vegas Monorail station, giving guests effortless access to the bustling Strip and its many attractions. As part of Westgate Resorts, an organization recognized by U.S. News as one of the Best Companies to Work For, this location is committed to excellence in guest service and offers an inviting, supportive environment for employee career growth across its network of over 60 resorts worldwide.

The Executive Banquet Chef role at Westgate Las Vegas Resort & Casino is a distinguished position responsible for managing all banquet food operations with a focus on luxury-level quality and precise cost control. The chef plays an instrumental role in overseeing banquet kitchens, directing kitchen teams, and ensuring the flawless execution of food service during sizeable banquets, business conferences, meetings, and social events. This role demands a specialist who can plan effectively, sustain high culinary standards, and lead a team through a variety of demanding and dynamic catering environments. The Executive Banquet Chef must not only deliver memorable culinary experiences that meet and exceed guest expectations but also maintain adherence to sanitation standards, safe food handling, and inventory control protocols. Furthermore, this position involves mentoring and training kitchen staff, scheduling manpower efficiently, writing recipes, controlling food costs, and proactively addressing equipment maintenance needs. Candidates for this role should be capable of effective communication in English, strategic problem-solving during high-pressure situations, and fostering a culture of excellence and compliance both in the kitchen and within the broader event operations.

Job Requirements

High school diploma or equivalent
several years of professional culinary experience preferably in banquet settings
ability to communicate effectively in English
capability to perform physical activities required in a busy kitchen environment
knowledge of safe food handling and sanitation procedures
proven ability to manage a team and meet deadlines
strong organizational skills
ability to work with minimal supervision
flexibility to work varied hours including evenings and weekends
manual dexterity with kitchen tools and equipment
commitment to maintaining high appearance and hygiene standards

Job Qualifications

Proven culinary experience especially in banquet or large-scale food operations
ability to lead and train kitchen staff
knowledge of food safety and sanitation standards
skilled in recipe writing and inventory management
strong leadership and communication skills
experience with cost control for food and labor
ability to manage kitchen operations during high-volume events
effective problem-solving abilities
ability to effectively schedule staff
familiarity with kitchen equipment such as slicers, ovens, grills, and deep fryers
capable of multitasking and prioritizing work under pressure

Job Duties

Assign specific duties to all banquet staff for efficient kitchen operation
train and supervise kitchen staff in proper menu item preparation
ensure proper receiving, storage and rotation of food products
adhere to control procedures for food cost and quality
provide guest satisfaction through outstanding service
write recipes, maintain inventory and order supplies
schedule appropriate number of staff for each function maintaining cost control
ensure department requirements for sanitation
report equipment needing repair to chef and engineering
oversee and assist food production at banquets, conferences, meetings, and events
schedule staff according to kitchen requirements
ensure food quality served
supervise and teach cooking procedures
attend menu meetings and make recommendations
ensure sanitation of the area
ensure guest satisfaction through outstanding service