Banquet Chef - Kitchen

About the role

The Banquet Chef oversees food production for banquet events, ensuring high standards of quality, consistency, aesthetics, and taste while developing menus, training staff, and maintaining sanitation.

Responsibilities

• Participate in all food production to ensure items reflect high standards of quality, consistency, aesthetics, and taste.
• Prepare quality dishes for banquet events.
• Create banquet and social menus on a yearly basis.
• Maintain exceptional production knowledge and attention to detail with plate design and taste quality.
• Maintain solid knowledge of all food products and skillfully apply culinary techniques.
• Train the banquet team to deliver the same quality and design.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Prepare and order culinary and food supplies as needed.
• Monitor production and quality levels of all products.
• Research and develop new and unique recipes.
• Perform other related duties as necessary.

Requirements

• Experience with menu design.
• 3‑5 years of Banquet Chef experience.
• Associate of Science or Bachelor of Science in culinary arts from an accredited institution preferred.
• Able to hold and efficiently use an assortment of sharp knives for specific tasks.
• Consistently build food plates with main component, sauce, and garnish as required.
• Ability to work well in a fast‑paced, high‑volume environment.
• Attention to detail, multi‑tasking, and time‑management skills.
• Extensive experience in various food cultures.
• Artistic ability and creativity to create eye‑appealing finished plates.
• Ability to work a variety of shifts, including weekends, mornings, and evenings.
• Excellent written and verbal communication skills.
• Well‑developed organizational and multi‑tasking skills.
• Ability to work under pressure in a fast‑paced environment.
• Dependable and reliable.
• Physical demands: regularly use hands to handle or feel, reach with hands and arms, talk or hear; frequently stand and walk; requires close vision, distance vision, color vision, and focus.
• Working conditions: kitchen environment with moderate to high noise level.
• Education: high school diploma or equivalent; bilingual in Spanish is a plus but not required.

Benefits

• Competitive Salary
• Flexible Schedule
• Limited Medical Insurance
• State Short Term Disability
• Great Discount Program