Banquet coordinator vs chef/kitchen manager

The differences between banquet coordinators and chef/kitchen managers can be seen in a few details. Each job has different responsibilities and duties. Additionally, a chef/kitchen manager has an average salary of $49,415, which is higher than the $35,294 average annual salary of a banquet coordinator.

The top three skills for a banquet coordinator include customer service, food service and wedding receptions. The most important skills for a chef/kitchen manager are kitchen operations, culinary, and wine.

Banquet coordinator vs chef/kitchen manager overview

	Banquet Coordinator	Chef/Kitchen Manager
Yearly salary	$35,294	$49,415
Hourly rate	$16.97	$23.76
Growth rate	10%	15%
Number of jobs	21,856	38,242
Job satisfaction	-	-
Most common degree	Bachelor's Degree, 58%	Associate Degree, 46%
Average age	37	37
Years of experience	-	-

Banquet coordinator vs chef/kitchen manager salary

Banquet coordinators and chef/kitchen managers have different pay scales, as shown below.

	Banquet Coordinator	Chef/Kitchen Manager
Average salary	$35,294	$49,415
Salary range	Between $28,000 And $44,000	Between $34,000 And $70,000
Highest paying City	-	New York, NY
Highest paying state	-	New York
Best paying company	-	Castilleja School
Best paying industry	-	Hospitality

Differences between banquet coordinator and chef/kitchen manager education

There are a few differences between a banquet coordinator and a chef/kitchen manager in terms of educational background:

	Banquet Coordinator	Chef/Kitchen Manager
Most common degree	Bachelor's Degree, 58%	Associate Degree, 46%
Most common major	Business	Culinary Arts
Most common college	-	-

Banquet coordinator vs chef/kitchen manager demographics

Here are the differences between banquet coordinators' and chef/kitchen managers' demographics:

	Banquet Coordinator	Chef/Kitchen Manager
Average age	37	37
Gender ratio	Male, 31.8% Female, 68.2%	Male, 79.9% Female, 20.1%
Race ratio	Black or African American, 11.5% Unknown, 5.0% Hispanic or Latino, 19.0% Asian, 6.7% White, 56.9% American Indian and Alaska Native, 0.8%	Black or African American, 10.9% Unknown, 5.3% Hispanic or Latino, 16.7% Asian, 6.3% White, 60.0% American Indian and Alaska Native, 0.9%
LGBT Percentage	10%	10%

Differences between banquet coordinator and chef/kitchen manager duties and responsibilities

Banquet coordinator example responsibilities.

Manage and prioritize restaurant reservations.
Review daily reservations to ensure the revenue are accurately designate to the appropriate marketing source.
Observe workers engage in preparing, portioning and garnishing foods to ensure that standards are met.
Keep beer taps up to date and inspection.
Develop popular daily specials with personally source ingredients for broiler and saute stations.

Chef/kitchen manager example responsibilities.

Manage operations, orderings, and inventorying using POS & software programs.
Train and manage all kitchen personnel and supervise as well as coordinated all relate culinary activities.
Practice excellent food safety and sanitation practices and comply with HACCP standards.
Work both saut and roasting stations.
Clean and maintain kitchen, cooking line and appliances according to ServSafe standards.
Coordinate and plan seasonal menu s, recipes, and functions within the hotel using POS and software programs

Banquet coordinator vs chef/kitchen manager skills

Common banquet coordinator skills

Customer Service, 16%
Food Service, 6%
Wedding Receptions, 6%
Delphi, 4%
Guest Satisfaction, 4%
Customer Satisfaction, 4%

Common chef/kitchen manager skills

Kitchen Operations, 23%
Culinary, 20%
Wine, 8%
Quality Standards, 5%
Guest Satisfaction, 4%
ServSafe, 3%

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Banquet Coordinator
Banquet Coordinator vs Chef/Kitchen Manager

Updated January 8, 2025

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