Executive Banquet Chef

Closing Date: January 30, 2026, at 4:00 PM

Salary: Depending On Experience (DOE)

POSITION SUMMARY

This position provides support to the Wild Horse Pass culinary team and banquet events in daily activities in accordance with the Food and Beverage policies and procedures to ensure guest satisfaction, profitability and a positive, productive and compliant work environment by performing the following duties, as well as demonstrating the GILA WAY.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

·    Promotes and provides excellent guest service experiences to both internal and external guests.

·   Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. 

·   Controls labor costs through effective scheduling of culinary staff, cross-training and development of team members. 

·  Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency.  Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.

·     Provides accurate costing on all menu items for all food areas. 

·   Supervises all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel.

·  Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.

·       Meets with suppliers to keep abreast of changes taking place in the market.

·   Responsible for culinary staff skills training and development, including departmental orientation of new team members. Conducts subordinate performance review and counseling sessions.  Provides leadership and support to the entire team; builds morale and encourages empowerment of staff. 

·   Maintains a positive and compliant employee relations climate.  Responsible for the staffing, training, evaluation and counseling of culinary team.  Promotes support and communication. Positively interacts with front of house team.  Rapidly solves problems.

·  Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen team.

·  Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products.  Responsible for organizing team member work schedules, ensuring appropriate coverage for all kitchen areas. 

·    Promotes teamwork among staff through effective communication, follow-through and goal setting.  Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

·     Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management level positions.

·    Maintains a dependable work attendance record with extremely infrequent absences and/or lateness.

·      Performs other special projects and duties as assigned.

SUPERVISORY RESPONSIBILITIES

Directly supervises multiple employees.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

1. High School Diploma or equivalent required. Bachelor’s degree with major concentration in food preparation, management, nutrition or related field preferred.

2.  Prior experience as an Banquet Chef and/or related experience in a full service restaurant or events venue preferred.

3.   Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required.

4.   Must be able to acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP) and other required compliance trainings.

5.      Ability to perform the GILA WAY which is as follows;

Greet our guest

Interact positively with guest

Listen actively to our guest

Appreciate our guest

6.  Must possess excellent guest service skills and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision.

7.   Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members.

8.    Strong interpersonal and communication skills, both written and oral.

9.  This position must have, or an ability to acquire within one year,  an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities.