Overview

Under the direction of the Executive Chef, the Banquet Chef is responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for banquet and private party events and other areas as needed. Responsible for completing all daily and weekly cleaning and production assignments as required by the Executive Chef.

This role pays an annual salary of $90,000-$100,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until August 14, 2026.

Responsibilities

• Lead production planning for all events, including timelines, prep schedules, and staffing plans.
• Build and maintain structured systems for high-volume culinary execution.
• Oversee all prep and production to ensure readiness well in advance of service.
• Manage multiple events simultaneously, ensuring organization and clarity across all teams.
• Direct execution during events with a focus on timing, coordination, and consistency.
• Ensure all food meets standards for quality, presentation, and accuracy.
• Partner with sales, events, and culinary leadership to align on menus and expectations.
• Train, develop, and manage a strong banquet culinary team capable of executing at scale.
• Oversee ordering, inventory, and cost controls specific to events.
• Maintain strict standards of cleanliness, organization, and food safety.

Qualifications

• 3-5+ years of experience in banquet, catering, or large-scale culinary operations.
• Proven ability to plan and execute high-volume events with strong attention to detail.
• Exceptional organizational and production planning skills.
• Ability to manage multiple events and timelines simultaneously.
• Strong leadership presence with the ability to direct large teams effectively.
• Deep understanding of prep systems, production flow, and kitchen logistics.
• Ability to maintain consistency and quality at scale.
• Strong financial awareness, including food cost and labor management.
• Experience in hotels, large venues, or high-volume event operations preferred.
• Ability to work nights, weekends, and holidays as needed.