Banquet Chef

The Banquet Chef is responsible for overseeing all culinary operations for banquet events, ensuring high-quality food production, presentation, and execution. The Banquet Chef collaborates with the culinary team to create menus, manage kitchen staff, and maintain food safety standards while optimizing efficiency and cost control. This position reports to the Executive Chef. The salary range for this position is $80,000 - $100,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline: Applications for this position will be accepted until July 25, 2026. Essential Job Functions/Key Job Responsibilities Lead and manage the kitchen team during banquet events, ensuring smooth and efficient operations Oversee food preparation and cooking for large-scale banquet events, ensuring quality and consistency Collaborate with the banquet manager and event coordinators to plan and execute menu offerings Maintain high standards of food safety and sanitation in accordance with health regulations Monitor inventory and manage ordering of kitchen supplies and ingredients for banquet events Ensure timely delivery of food to the banquet hall, coordinating with service staff Develop and innovate banquet menus to align with seasonal trends, guest preferences, and hotel standards Responsible for all administrative duties; This includes but is not limited payroll, scheduling inventory and menu updates Train and mentor kitchen staff, providing guidance on techniques, food presentation, and hygiene Handle special dietary requests or restrictions for banquet guests with attention to detail Ensure cost control measures are followed, including waste reduction and portion control Address guest complaints or feedback regarding food quality or presentation in a professional and timely manner Other duties as assigned Education & Experience Requirements Culinary Degree or equivalent experience preferred 5 years of progressive experience in culinary operations required 4 years of experience in culinary management with at least 2 years as Executive Sous Chef in a luxury hotel or multi-outlet restaurant required Knowledge, Skills & Abilities Proficient knowledge in fundamental math and accounting skills In-depth knowledge of culinary techniques, including food preparation, cooking, and presentation Strong understanding of food safety and sanitation standards Ability to manage and lead a kitchen team, ensuring high morale and productivity Experience in creating and executing large-scale banquet menus for diverse events Proficient in inventory management, ordering supplies, and controlling food costs Ability to work efficiently in a fast-paced environment while maintaining quality standards Knowledge of various dietary requirements and special dietary accommodations (e.g., gluten-free, vegan) Strong organizational skills and the ability to prioritize tasks effectively Excellent communication skills for coordinating with banquet managers, event planners, and staff Ability to troubleshoot and resolve issues during high‑pressure banquet events Creative flair in menu development and food presentation Proficient in using commercial kitchen equipment and tools safely Ability to adapt to changing menu requirements or guest preferences Strong problem‑solving skills, especially when dealing with unexpected changes or challenges Ability to work flexible hours, including evenings, weekends, and holidays as required for events Additional Information Work Environment & Physical Demands Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full‑time position eligible for the following benefits: Health, Dental and Vision Insurance Programs Flexible Spending Account Programs Life Insurance Programs Paid Time Off Programs Paid Leave Programs 401(k) Savings Plan Employee Ski Pass and Dependent Ski Passes Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at View phone number on click.appcast.io. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives, and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever‑evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit #J-18808-Ljbffr