Banquet Chef Position Available In Hillsborough, Florida
Tallo's Job Summary: The Banquet Chef role in Tampa, FL offers a salary of $58,000 - $62,000 a year, with benefits including health insurance and 401(k) matching. The job entails overseeing banquet culinary operations, ensuring food quality, and collaborating with kitchen and service staff to deliver exceptional dining experiences for large groups. Requirements include culinary experience, leadership skills, and the ability to work efficiently under pressure in a fast-paced environment.
Job Description
Banquet Chef
YSS – 4.5
Tampa, FL Job Details Full-time $58,000 – $62,000 a year 11 hours ago Benefits Health insurance 401(k) matching Qualifications Culinary experience ServSafe Catering Mid-level Food safety Leadership Kitchen experience Time management
Full Job Description Description:
Manthey Hospitality is Tampa Bay’s premier operator of passenger vessels operating a fleet of 14 vessels ranging from upscale dining yachts to water taxis. The fleet includes Yacht Starship Dining Cruises, Craft, Pirate Water Taxi and Lost Pearl Pirate Adventure Cruises. Join Tampa’s fastest growing fleet and be part of creating a sea of memories for our guests and our crew. Job Overview The Banquet Chef is a salary role responsible for overseeing the preparation and execution of all banquet and event-related culinary operations. This role requires a skilled leader who can manage kitchen staff, ensure consistent food quality, and maintain a smooth and efficient operation during high-volume events. The Banquet Chef will collaborate closely with the Corporate Executive Chef, Executive Sous Chef, F&B Manager, event coordinators, and service staff to deliver exceptional dining experiences for large groups, while ensuring food safety, quality standards, and profitability. You’ll craft delectable dishes and culinary masterpieces for our esteemed guests’ special events and banquets; lead a team of galley wizards to execute flawless service and create unforgettable dining experiences; navigate the high seas of flavor, ensuring every dish is a culinary voyage to remember; and get a chance to work with a passionate and dedicated team of hospitality professionals. Responsibilities Oversee the preparation and cooking of banquet meals, ensuring all dishes adhere to our recipes and are of the highest quality. Maintain consistency and presentation standards across all banquet menus and courses. Lead and supervise kitchen staff, ensuring adherence to recipes, techniques, and company standards. Delegate tasks efficiently and provide clear instructions to ensure smooth operations during events. Manage kitchen operations during events, ensuring that meals are served on time and at the proper temperature. Troubleshoot and resolve any kitchen-related issues that may arise during the event. Monitor inventory levels and work with your leadership team to ensure all necessary ingredients and supplies are available. Implement cost-saving measures while maintaining high-quality food and service. Track food waste and implement strategies to reduce losses. Ensure all kitchen operations comply with local health, safety, and sanitation standards. Coach staff in food safety practices, including proper handling, storage, and preparation of food items. Work closely with event planners, F&B managers, and service staff to coordinate meal service and address any specific event requirements. Communicate effectively with both front-of-house and back-of-house teams to ensure guest satisfaction. Benefits Health and supplemental insurances available for all full-time crew members after 30 days. 401k program with company match automatically enrolled after 3 months. Complimentary and discount cruise tickets after 6 months (must work 20 hours/week). Subsidized downtown parking.
Requirements:
Proven experience as a chef, preferably with at least 3-5 years in a banquet or high-volume catering environment. Experience in leading kitchen teams and managing large-scale events is highly preferred. Exceptional culinary skills with a focus on banquet and event cuisine. Strong leadership and team management abilities. Excellent organizational and time-management skills. Ability to work efficiently under pressure in a fast-paced environment. Strong knowledge of food safety and sanitation procedures. Certification in food safety (e.g., ServSafe) or ability to complete course within 30 days. Ability to work long hours, including nights, weekends, and holidays. Ability to lift up to 50 pounds and stand for extended periods. Comfortable working in a hot, fast-paced kitchen environment.
