Banquet Chef

Responsibilities

• Plan, prepare, and execute all food production for banquet events at Union 212 Banquet Hall, ensuring the highest standards of quality, consistency, and presentation for every event.
• Collaborate with event coordinators, sales staff, and clients to develop customized banquet menus that meet the vision, dietary needs, and budget of each event.
• Oversee all aspects of banquet kitchen operations, from prep through service and breakdown, ensuring smooth and efficient execution at every stage.
• Create detailed production schedules, prep lists, and timelines for each event to ensure all food is prepared and ready for service on time.
• Conduct pre-event walkthroughs and tastings to ensure all menu items meet established standards before service begins.
• Manage food costs, portion control, and waste reduction across all banquet events, ensuring profitability without compromising quality.
• Oversee ordering, receiving, and inventory management for all banquet events, ensuring the freshest ingredients are always on hand.
• Ensure strict compliance with all health codes, food safety regulations, sanitation standards, and company policies at all times.
• Cook with professionalism and passion, representing Suser Restaurant Group with integrity and excellence at all events.

Requirements

• 3+ years of culinary experience in a banquet, catering, hotel, or high-volume event environment, with at least 1-2 years in a supervisory or lead culinary role.
• Strong technical culinary skills with a thorough knowledge of cooking methods, techniques, ingredients, and large-scale food production.
• Proven ability to plan, organize, and execute high-volume banquet events with precision and consistency.
• Solid understanding of food and labor cost management, inventory control, and ordering.
• Strong leadership and team development skills, with the ability to motivate and lead a kitchen team in a fast-paced, event-driven environment.
• Exceptional organizational and time management skills, with the ability to manage multiple events and deadlines simultaneously.
• ServSafe certification preferred.
• Excellent communication and interpersonal skills, with the ability to work closely with clients, event coordinators, and front of house staff.
• Flexible availability, including evenings, weekends, and holidays — as events frequently occur outside of traditional business hours.
• Able to stand for extended periods and lift up to 50 pounds regularly.

Qualifications

• A genuine passion for food, hospitality, and creating memorable experiences for every guest.

Skills

• Leadership and team development skills.
• Organizational and time management skills.
• Communication and interpersonal skills.
• Flexibility and adaptability.

Benefits

• Competitive hourly pay.
• Employee discounts.
• Flexible scheduling.
• Real opportunities for growth and advancement.
• A supportive team culture built on respect, accountability, and collaboration.

Pay

• Competitive hourly pay.

Schedule

• Flexible scheduling.