Banquet Chef

Hilton Boston/Woburn Matadora is seeking an experienced motivated and hands-on Banquet Chef to join our culinary leadership team.

The Banquet Chef is responsible for planning organizing and executing banquet culinary operations while supporting the overall success of the culinary department. This role requires a strong culinary leader who can deliver exceptional food quality and presentation while effectively managing production staffing food safety inventory labor and food costs.

The ideal candidate is organized dependable detail-oriented and comfortable working in a fast-paced hotel environment with multiple events and changing business demands.

• Plan organize and execute banquet events according to Banquet Event Orders (BEOs) including weddings corporate meetings conferences social events VIP functions buffets receptions and outdoor events.

• Review BEOs and production requirements to ensure proper quantities timelines staffing equipment dietary accommodations and special requests.

• Develop daily prep production cooking and pickup schedules based on event timelines.

• Lead banquet culinary production and ensure all food is prepared and presented according to established quality standards.

• Taste and inspect food prior to service to ensure consistency seasoning presentation and quality.

• Coordinate closely with the Executive Chef Banquet Manager Sales & Catering Stewarding Purchasing Engineering and other departments.

• Supervise coach train and provide daily direction to banquet cooks prep cooks stewarding associates and other culinary team members as assigned.

• Assist with culinary scheduling and staffing according to business levels.

• Monitor productivity workflow attendance uniform grooming safety and performance standards.

• Maintain strong communication before during and after banquet service.

• Monitor food and labor costs portion control overtime waste and inventory variances.

• Order banquet products based on confirmed guest counts and upcoming business.

• Verify incoming products for quality quantity and accuracy.

• Maintain proper inventory levels and minimize waste through effective production planning FIFO rotation and product utilization.

• Maintain compliance with HACCP Massachusetts Food Code Hilton Food Safety Standards and local health department requirements.

• Ensure temperature cooling reheating sanitizer refrigeration receiving and other required food safety logs are completed accurately.

• Maintain clean safe organized and inspection-ready kitchens coolers freezers storage areas and equipment.

• Monitor culinary equipment and promptly communicate maintenance or repair needs.

• Oversee the successful execution of employee cafeteria breakfast and lunch service.

• Support and maintain the hotel Market/Gift Shop food program including inventory PAR levels product rotation availability and replenishment.

• Complete and communicate daily culinary pass-on information to ensure continuity between shifts.

• Support the Executive Chef with overall culinary operations and department initiatives as needed.

• Previous experience as a Banquet Chef Sous Chef Chef de Cuisine or similar culinary leadership position.

• Hotel resort conference center or high-volume banquet experience strongly preferred.

• Strong knowledge of banquet production buffet execution plated events and high-volume food preparation.

• Demonstrated ability to lead train motivate and hold culinary associates accountable.

• Strong understanding of food cost labor management inventory control portion control and waste reduction.

• Excellent knowledge of food safety sanitation proper food handling cooling reheating and temperature control.

• Ability to read and execute Banquet Event Orders accurately.

• Strong organizational and time-management skills.

• Ability to prioritize multiple events and operational needs simultaneously.

• Strong communication and teamwork skills.

• Ability to remain organized and composed during high-volume periods and changing event requirements.

• Flexible availability including early mornings evenings weekends and holidays based on business needs.

• ServSafe certification preferred or ability to obtain certification as required.

We are looking for a hands-on culinary leader not simply someone who manages from the office. The successful Banquet Chef will be actively involved in production service training organization sanitation and daily kitchen execution.

This individual should lead by example maintain high professional standards develop the culinary team promote accountability and consistently focus on food quality cleanliness efficiency cost control and guest satisfaction.

The Banquet Chef is expected to:

• Lead by example and maintain a professional kitchen environment.

• Develop and mentor culinary associates.

• Promote teamwork communication and accountability.

• Maintain high standards for food quality and presentation.

• Support Hilton brand and service standards.

• Maintain a strong culture of cleanliness and food safety.

• Identify operational opportunities and recommend improvements.

• Support the Executive Chef in achieving culinary and financial objectives.

Every banquet and culinary experience should reflect our commitment to quality consistency cleanliness efficiency hospitality and exceptional guest service.

If you are a passionate culinary professional with strong banquet experience who enjoys leading a team and executing high-quality events in a fast-paced hotel environment we would like to hear from you.

Required Experience:

IC