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The Banquet Catering Chef oversees daily kitchen operations and leads the execution of high-quality culinary offerings for restaurant service, catering, and conference-style events. We are looking for someone with 3–5 years of culinary leadership experience, ideally in high-volume banquet or event operations. This role focuses on large-scale catering production, menu execution, event coordination, and team leadership.This role ensures consistent food quality, efficient production, cost control, and compliance with food safety standards while supervising and developing kitchen staff.
Job Responsibility
Execute and oversee food production for à la carte dining, banquets, catering, and conference-style meals
Maintain consistency in quality, presentation, and portion control across all service types
Supervise, train, schedule, and mentor kitchen staff to meet operational and event demands
Coordinate with events, catering, and sales teams to ensure accurate execution of BEOs and timelines
Support menu development and adapt offerings based on event requirements and dietary needs
Manage food ordering, inventory, waste control, and assist with labor and food cost management
Ensure compliance with all food safety, sanitation, and workplace safety standards
Maintain clean, organized, and efficient kitchen operations
Requirements
Requires at least 2-3 years in a related position
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires verbal, reading, and written communication skills
What we offer
medical
dental
vision
work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage