Banquet Chef

This is a hands-on leadership role owning event culinary from planning through execution — corporate receptions, product launches, seated dinners, and full-venue events for several hundred guests. The Banquet Chef works in close collaboration with the Chef de Cuisine and reports directly to the COO.

The Role

• Own culinary execution for all private and community events — quality, timing, presentation, and food safety.
• Develop and execute event menus, from passed hors d'oeuvres and stations to multi-course seated dinners and custom client requests.
• Work from a structured BEO process, partnering with the events team, event captains, and front-of-house on timing, quantities, dietary needs, and setup.
• Collaborate daily with the Chef de Cuisine on kitchen operations, shared prep, staffing, and product — one kitchen, two channels.
• Manage event food cost and kitchen labor against an approved operating budget.
• Lead, train, and schedule the event culinary team; build a culture of accountability, craft, and hospitality.
• Support vendor relationships, ordering, and inventory control for the events program.
• Maintain full compliance with health, safety, and food-handling regulations.

Who We're Looking For

• Proven banquet, catering, or event chef leadership in an upscale, high-volume environment — hotels, private clubs, event venues, or catering at scale.
• Comfortable executing events for several hundred guests, often multiple events in a day, without sacrificing quality.
• Strong cost management: budgets, food cost, and labor.
• A collaborative leader who is present in the kitchen five days a week and leads from the line.
• Direct communicator who works well with sales, events, and F&B leadership.
• Current food safety certification (ServSafe or equivalent).
• Available for flexible hours, including evenings and weekends, around the event calendar.