The Banquet Chef leads all banquet and catering culinary operations, collaborating with the culinary team to create innovative menus and ensure high-quality food presentation, safety, and professionalism.
Reporting to the Executive Sous Chef, they oversee kitchen staff, manage food prep, inventory, and ordering, and maintain a clean, organized environment.
They mentor team members, support operational efficiency, and execute events with professionalism and attention to detail.
Ideal candidates have a culinary degree, 3+ years of banquet experience, strong leadership skills, creativity, and the ability to perform in a fast-paced, high-pressure setting.
The role requires physical stamina, excellent communication, and a commitment to excellence, with flexibility to work nights, weekends, and holidays.