Banquet Chef

Role Description The Banquet Chef is a full-time, on-site role based in Harwich, MA, responsible for overseeing all culinary operations related to banquets, events, and catering functions. This role plans menus in collaboration with the culinary leadership team, ensuring dishes meet quality, presentation, and cost standards. The Banquet Chef supervises and trains kitchen team members, coordinates prep and production schedules, and monitors food safety, sanitation, and portion control. Daily tasks include managing food preparation and cooking for events, ensuring timely service, maintaining inventory and ordering supplies, and working closely with event, banquet, and front‑of‑house teams to deliver consistent guest experiences. The Banquet Chef also helps develop seasonal offerings, supports special events, and participates in maintaining a positive, collaborative kitchen environment. Qualifications Strong culinary foundation with demonstrated culinary skills and proficiency in cooking for high‑volume banquets and events. Experience in food preparation, including menu execution, mise en place, and production planning. Knowledge of food service operations, including timing, plating, and coordination with banquet staff. Understanding of food & beverage standards, cost control, and quality assurance. Previous experience as a Banquet Chef, Sous Chef, or similar leadership role in a hotel, resort, or catering environment. Thorough knowledge of food safety, sanitation guidelines, and regulatory requirements. Ability to lead, train, and motivate diverse kitchen teams in a fast‑paced environment. Strong organizational and time‑management skills, with attention to detail and consistency. Flexibility to work evenings, weekends, and holidays based on event schedules. Culinary degree or equivalent professional training and experience preferred. #J-18808-Ljbffr