Banquet Chef

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Full Time Trailborn Jackson Hole, Jackson, WY, US 5 days ago Requisition ID: 1657 ABOUT OUR ROLE The Banquet Prep Cook is responsible for overseeing and executing all prep production for banquet and event culinary operations. This role ensures ingredients, recipes, and mise en place are prepared accurately, efficiently, and to the highest quality standards. The Lead Banquet Chef supports the Executive Chef by organizing workflow, guiding team members, and ensuring readiness for seamless event execution. ABOUT OUR VALUES We believe in guiding the adventure, saying yes to possibilities, and working together as one team. With excellence at our core and a touch of magic in every detail, we create experiences that are authentic, elevated, and unforgettable. ESSENTIAL FUNCTIONS Prepare ingredients and components for banquet menus according to recipes and production schedules Execute high-volume prep while maintaining consistency, quality, and presentation standards Ensure proper portioning, labeling, and storage of all prepared items Create and manage prep lists based on Banquet Event Orders (BEOs) and production needs Ensure all stations are properly stocked and organized for service Maintain a clean, efficient, and well-structured prep environment Check product quality, freshness, and accuracy throughout prep Ensure all items meet established culinary standards before handoff to service team Follow and enforce all health, safety, and sanitation standards (HACCP, local regulations) Maintain proper food storage, labeling, and rotation (FIFO) Ensure cleanliness of prep areas, walk‑ins, and equipment Assist with inventory counts and communicate shortages or overages Minimize waste through proper utilization and storage practices QUALIFICATIONS Required Qualifications Proven experience with sauce preparation, butchery, and vegetable prep. Strong knife skills and understanding of proper culinary techniques. Experience in a fast‑paced kitchen environment. Passion for cooking, creativity, and strong attention to detail. Commitment to quality, teamwork, and a positive work ethic. Preferred Qualifications Food Handler’s Certification or equivalent. Culinary School completion (preferred). Experience in a high‑volume restaurant. Ability to multitask, stay organized, and perform under pressure. PHYSICAL REQUIREMENTS Stand and walk for extended periods (8–10 hours per shift). Lift and carry up to 50 lbs (pots, pans, boxes of supplies). Frequently bend, stoop, reach, and navigate tight spaces. Maintain manual dexterity and hand‑eye coordination for detailed prep work. Work effectively in a hot, fast‑paced environment near ovens and stoves. Read recipes and monitor food quality with visual accuracy. Communicate clearly with team members. Sustain physical stamina for long, high‑pressure shifts. ABOUT OUR BENEFITS Company Benefits and Perks Full Time Part Time Seasonal Medical (with company contribution) Dental (with company contribution) Vision (with company contribution) Paid Time Off 401(k) (with company match) Sick Time Employee Dining Discounts Employee Marketplace Discounts SCHEDULE Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays. JOB STATUS Seasonal, Part time or Full time FLSA Non-Exempt EQUAL EMPLOYMENT OPPORTUNITY Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, and local laws. If you require assistance or an accommodation due to a disability, please inform us during your application process. #J-18808-Ljbffr