Banquet Chef

Description

The Banquet Chef is responsible for executing high-quality food production for catered events, banquets, and large-volume functions. This position works closely with the culinary and catering teams to ensure every event is prepared on time, presented professionally, and meets company standards for quality, consistency, and food safety.

Key Responsibilities

• •Prepare and execute food for banquets, catering events, and large-volume functions.
• •Ensure food quality, presentation, portioning, and recipes meet company standards.
• •Coordinate prep, cooking, holding, and event timelines to ensure on-time service.
• •Lead and direct kitchen staff during event preparation and execution.
• •Maintain proper food safety, sanitation, temperature, and storage standards.
• •Monitor product levels and communicate purchasing or production needs.
• •Minimize food waste while maintaining proper portions and quality.
• •Assist with loading, setup, breakdown, and off-site event execution when needed.
• •Maintain clean, organized, and event-ready kitchen and equipment areas.

Success in This Role

Success in this position is demonstrated by consistent, high-quality food production; timely and organized event execution; effective kitchen leadership; proper food safety and sanitation; and the ability to support a successful guest experience while controlling food waste and production costs.

Why Join Us

Team-oriented, people-first culture

Opportunity to grow within a leading catering organization

Hands-on role supporting memorable events and experiences

Equal Opportunity Employer

We are an equal opportunity employer and consider all qualified applicants without regard to protected status. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Requirements

Qualifications

• •Previous banquet, catering, restaurant, or high-volume cooking experience preferred.
• •Strong leadership, organization, and time-management skills.
• •Ability to work efficiently under pressure and manage multiple events or deadlines.
• •Flexible availability, including early mornings, evenings, weekends, and holidays as business requires.

Physical Requirements & Work Environment

• •Ability to stand and walk for prolonged periods throughout the workday.
• •Ability to frequently bend, stoop, reach, push, pull, and move throughout the kitchen and event environment.
• •Ability to lift and carry up to 50 pounds independently and safely.
• •Ability to safely handle and maneuver food products, supplies, equipment, and banquet-related materials.
• •Ability to work in kitchen and event environments with varying temperatures, including hot, cold, and outdoor conditions as applicable.
• •Ability to work in a fast-paced environment for extended periods while maintaining attention to detail and food safety standards.
• •Ability to operate standard commercial kitchen equipment and routine office equipment.
• •Ability to safely perform the essential functions of the position with or without reasonable accommodation.