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.