Banquet Chef

## Compensation Type
Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com

Location

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

Overview

The Banquet Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. They are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Banquet Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities

- Work with other F&B managers and keep them informed of F&B issues as they arise.

- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.

- Coordinate and monitor all phases of Loss Prevention in kitchen areas.

- Prepare and submit required reports in a timely manner.

- Monitor quality of all food product and presentation.

- Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.

- Responsible for quality and quantity control of food production and appropriate staffing of entire banquet kitchen.

- Supervise and schedule banquet kitchen staff.

- Maintain refrigerator and kitchen in clean, organized manner to facilitate the high volume production necessary to achieve company goals.

- Make Sous Chefs aware of any special products needed for coming functions.

- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.

- Respond to guest complaints in a timely manner.

- Ensure compliance with SOP’s in all outlets.

- Ensure compliance with requisition procedures.

- Conduct staff performance reviews in accordance with Highgate Hotel standards.

- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.

- Know and enforce all local health department sanitation laws.

- Know how to compute daily food cost.

- Work with the Hotel Executive Chef to create and implement menus.

- Assess food portion size, visual appeal, taste and temperature of items served.

- Check all stations at the end of every shift for proper food storage and sanitation.

- Check food purchases for proper ordering, quality and price structure.

- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.

Qualifications

- At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.

- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

- Long hours sometimes required.

- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

- Maintain a warm and friendly demeanor at all times.

- Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.

- Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.

- Must be able to multitask and prioritize departmental functions to meet deadlines..

- Perform other duties as requested by management.

Benefits

We are pleased to offer to our full-time associates a comprehensive and competitive benefits package designed to support your health, well-being, and financial future.

- Medical insurance, dental insurance, vision insurance, life insurance, short-term and long-term disability insurance401(k) Retirement Plan with employer matching contributions

- Paid holidays

- Paid vacation

- Paid sick leave (provided in accordance with applicable law)

- Employee assistance program (EAP)

- Educational opportunities / Tuition reimbursement

- Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law

For Employees Based in Washington:

- 8 paid holidays per year

- Up to 20 days of paid vacation per year, based on classification and length of service

- Paid Sick & Safe Time accrues at 1 hour for every 30 hours worked, with up to 72 hours of unused time carried over from one anniversary year to the next.

For Employees Based in Colorado:

- 8 paid holidays per year; employees working in the City of Denver receive 64 hours of designated holiday time per calendar year

- Up to 20 days of paid vacation per year, based on classification and length of service

- 6 days or 48 hours of Paid Sick Leave per year, accrued at 1 hour for every 30 hours worked.

For Employees Based in California:

- 8 paid holidays per year

- Up to 20 days of paid vacation per year, based on classification and length of service, capped at 1.5x annual accrual rate; non-supervisory employees working in the City of Los Angeles accrue up to 22 days of Compensated Time Off, based on length of service capped at 192 hours of combined PST and CTO.

- Paid Sick Time accrues at 1 hour for every 30 hours worked, unused time is carried over from one anniversary year to the next up to a maximum of 80 hours; employees working in the City of Los Angeles are provided 40 hours of Paid Sick Time annually on their anniversary, unused time is not carried over from one anniversary year to the next.

Please note that certain benefits described above for associates in Washington, Colorado, and California may vary for associates covered by a Collective Bargaining Agreement (“CBA”). For such associates, eligibility for and the terms and conditions of benefits are governed by the applicable CBA and any applicable plan documents, and may differ from the benefits described above. In the event of any conflict or inconsistency, the terms of the applicable CBA and governing plan documents will control, as applicable.

**The above-referenced benefits do not apply to part-time positions

Posting Date

This job opening was posted on October 6, 2026 and will remain open for at least 75 days.