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Internship Hotel Purchasing information

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$30.5K

$54K

$83.5K

How much do internship hotel purchasing jobs pay per year?

As of Aug 29, 2026, the average yearly pay for internship hotel purchasing in the United States is $54,033.00, according to ZipRecruiter salary data. Most workers in this role earn between $43,000.00 and $60,000.00 per year, depending on experience, location, and employer.

What is the difference between Internship Hotel Purchasing vs Hotel Purchasing Coordinator?

AspectInternship Hotel PurchasingHotel Purchasing Coordinator
CredentialsTypically pursuing or recent graduate, some knowledge of procurementRelevant experience, certifications like C.P.P. or C.P.M. often preferred
Work EnvironmentEntry-level, supervised, hotel procurement departmentsFull-time, responsible for managing hotel supply contracts and vendor relations
Industry UsageInternship programs in hotel chains or hospitality companiesEstablished role in hotel operations and procurement teams

Internship Hotel Purchasing is an entry-level position designed for students or recent graduates gaining initial experience in hotel procurement. In contrast, a Hotel Purchasing Coordinator is a full-time role requiring more experience and responsibility in managing hotel supply chains and vendor relationships. The internship offers learning opportunities, while the coordinator role involves active procurement management.

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Internship Hotel Purchasing jobs near you
Infographic showing various Internship Hotel Purchasing job openings in the United States as of August 2026, with employment types broken down into 2% As Needed, 67% Full Time, 27% Part Time, 1% Temporary, and 3% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $54,033 per year, or $26 per hour.

Banquet Chef (Hotel Emma)

San Antonio, TX • On-site

Silver Ventures LLC
Investment Clubs and Venture Capital Companies • 201 - 500 employees
Learn more about Silver Ventures LLCexternal

Full-time

Re-posted 7 days ago

Job description

Banquet Chef


Job Description

The Banquet Chef is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Banquet Chef is the primary culinary representation to our sales team and clients ensuring a quality and successful event. The Banquet Chef assumes full kitchen leadership responsibilities in the absence of the Executive Sous Chef or Executive Chef. 

This position requires proactive and thinking with operations responsibility that plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy.


ESSENTIAL JOB FUNCTIONS

Banquet Operations & Execution 

  • Leads all banquet culinary production, organization, and execution
  • Plans and executes banquet prep schedules, production lists, and staffing needs
  • Oversees and participates in high‑volume food production for banquets, private dining, and special event
  • Expedites multiple banquets simultaneously.
  • Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution
  • Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards
  • Collaborates with Purchasing on procurement and quality ingredients
  • Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events
  • Develops, writes, and executes banquet and special function menus within established budgets
  • Produces banquet‑specific recipes and completes food cost analysis as required

Leadership & Staff Development

  • Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels
  • Delegates daily banquet production tasks and ensures accountability
  • Provides ongoing coaching in technique, organization, sanitation, and execution
  • Development plans for the positions below of sous chef, supervisors and cooks to succeed to the next level. 
  • Supports a culture of professionalism, teamwork, and continuous improvement

Kitchen Operations & Standards

  • Assists with overall kitchen operations and supports à la carte service as needed
  • Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces
  • Oversees stewarding operations related to banquet service, equipment, and storage
  • Ensures proper handling, labeling, rotation, and storage of all food products
  • Monitors china, glassware, silverware usage, breakage, and inventory related to banquets
  • Communicates maintenance and equipment needs promptly to leadership

Food Safety & Compliance

  • Enforces all food safety, sanitation, and health department standards
  • Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines
  • Conducts daily quality, date, and labeling checks across banquet production areas

Collaboration & Communication

  • Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges
  • Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution
  • Shares guest feedback and operational insights with the Executive Chef

Additional Responsibilities

  • Assists with staff meal planning, production, and quality control
  • Supports inventory management for banquet‑related product and storage areas
  • Provides up to date scheduling in addition to minor adminastrative and hotel meeting requirements
  • Is the main point of contact for leadership in the pastry department


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