Water’s Edge Resort and Spa, the leading resort on the beautiful CT shoreline, is seeking a passionate, hardworking individual to join our team and take the reins of our established Banquet kitchen operations. The Banquet Chef has the shared responsibility of ensuring that we exceed our guests’ dining expectations. This person will direct, oversee and cook in all aspects of our kitchen(s) hands on. The Banquet Chef collaborates in menu creations, team leadership, and vendor relations.

The following competencies/tasks are routinely expected but not limited to:

• Hire, supervise, educate, train, and develop team members within the banquet kitchen.
• Work directly with Executive Chef, Food and Beverage Director, and Sales Managers to ensure organization of details for booked catering/banquet events by reviewing BEO’s.
• Lead the team by consistently following/enforcing mandated food safety practices.
• Anticipate workflow challenges and offer solutions.
• Establish and maintain professional standards of conduct and appearance.
• Perform quality control on all food that leaves the banquet kitchen.
• Plan and execute tastings as needed.
• Work under pressure, consistently meet deadlines, due dates, and service times.
• Manage team members by treating them fairly, respectfully and by holding them accountable with corrective action according to company policy.
• Order products and supplies, conduct monthly inventory, scheduling, and payroll.
• Manage department budgets, specifically relating to food cost.
• Attend departmental meetings.
• Establish recipes in detail including weights, measures, and process.
• Project event consumption by use of mathematics to ensure adequate preparation while controlling waste.
• Partake in company initiatives regarding recycling and sustainability.
• Assist in resort Food and Beverage operation as needed (Holiday Events, staff meals, etc.).
• Maintain cleanliness of kitchens, storerooms, loading dock(s), and areas of responsibility.
• Continuously stay interested in industry trends that move the company forward.

Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach, push, pull or lift up to 50 lbs continuous repetitive motions, works in hot, humid and noisy environment.

• Competitive compensation based on relevant experience.
• Opportunity for professional development and training.
• Participation in company initiatives regarding recycling and sustainability.

• Minimum 2 years as Banquet or Executive Chef in F&B operations exceeding $3 million in revenue.
• Minimum 5 years of progressive culinary experience.
• Strong interpersonal, written, and oral communication skills.
• Ability to manage team members fairly and respectfully.
• Serve Safe Manager Certification required.
• Culinary degree preferred but not required.
• Fluency in English; additional language skills advantageous.