Banquet Chef | Full Time | Lucas Museum of Narrative Art

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.