Banquet Chef | Wayland

Role Summary Terrain is a chef-driven garden-to-table destination defined by a commitment to technical discipline and product pride. We prioritize the marriage of high-caliber products with exacting execution. Our philosophy is built on the belief that great food is crafted with purpose by a team that takes pride in every component. We are seeking a Banquet Chef to lead our event and catering culinary operations. This role focuses exclusively on weddings and private banquets, managing a high-performance scratch kitchen dedicated entirely to Terrain Events. The Banquet Chef is responsible for delivering high-volume banquet formats without compromising on fine-dining quality. Success in this role requires a relentless focus on maintaining standards through large-scale prep and execution, meticulous organizational skills, and the ability to lead a dedicated sous chef and hourly team with intention. Role Responsibilities Culinary Leadership & Event Execution Maintain technical skill as the foundation of the kitchen, ensuring every sear, emulsion, and knife cut is performed with accuracy and respect for the ingredient, even at scale. Lead the execution of seasonal event menus and custom tasting formats, defined by crisp, clean flavors and perfectly balanced seasoning. Own the product by understanding sourcing origins and ensuring that every component prep’d for events meets high standards for quality and freshness. Maintain absolute consistency and food safety across all banquet service lines. Slightly modify event recipes to meet custom guest needs and allergen requests (e.g., gluten-free, dairy-free) without compromising presentation. Team Leadership and Development Directly oversee, mentor, and inspire the Banquet Sous Chef and hourly culinary team. Provide hands‑on training to ensure culinary consistency, precise plate presentation, and career advancement within the team. Conduct daily line checks and station sign‑offs to verify that all event prep is organized, properly labeled, and ready for service. Operations and Kitchen Culture Manage distinct operational flows for high-volume event formats, ensuring consistency is the non‑negotiable hallmark of every dish from the first plate to the last. Serve as a strong, collaborative partner to the Front of House Events team and Sales partners, fostering a culture of mutual success, smooth guest tastings, and flawless wedding execution. Promote a calm, intentional kitchen environment that values focus, professional pride, and clear communication under pressure. Safety, Hygiene, and Administration Maintain an ongoing commitment to internal health audits to exceed all regulatory benchmarks. Implement rigorous hygiene protocols, including regular handwashing, strict allergen awareness, and First‑In, First‑Out (FIFO) rotation and labeling methods. Manage Event food costs (COGS), kitchen labor percentages, food stock monitoring, and precise procurement for banquet operations. Role Qualifications Minimum 3–5 years of kitchen management experience in a high-volume scratch‑cooking environment, high‑end catering, or comparable upscale event space. Proven ability to balance meticulous prep schedules alongside high-volume banquet execution. Active ServSafe Manager Certification (and any state‑required Allergen or safety certifications). A professional approach to mentorship and a commitment to providing hands‑on training for career advancement. Ability to stand or walk for up to 10 hours and lift and carry up to 50 lbs. The Perks URBN Family: Growth and advancement opportunities across Terrain, Anthropologie, Free People, and Urban Outfitters. Benefits: Full medical, dental, and vision, 401k with company match, and Paid Time Off. Extras: Employee discounts and perks across all URBN brands. EEO Statement URBN celebrates diversity and is committed to creating an inclusive environment for all employees. We are proud to provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex (including gender, pregnancy, sexual orientation, and gender identity or expression), religion, creed, age, physical or mental disability, national origin or ancestry, ethnicity, citizenship, service in the uniformed services, genetic information, or any other protected characteristic as established by law. We believe strongly in fostering a safe, fair and respectful work environment. To ensure compliance with our non-discrimination and anti‑harassment policies, we offer anti‑harassment training to managers and employees. #J-18808-Ljbffr Menus and Venues