Event/Banquet Chef
Culinary Leadership & Execution
Plan, organize, and direct banquet kitchen operations.
Oversee food preparation and execution for all banquet and catered events.
Assist Executive Chef and Sous Chef in developing seasonal and event-specific menus.
Test and taste new menus and recipes to ensure quality and consistency.
Brief banquet kitchen staff on upcoming events and expectations.
Establish daily priorities and assign tasks accordingly.
Operational & Inventory Management
Conduct physical inventory of food items specific to events.
Order supplies and manage purchasing as needed.
Ensure proper storage, rotation, and sanitation of food products.
Maintain a clean, organized, and sanitary kitchen environment.
Team Development & Support
Supervise and support banquet kitchen staff.
Provide hands-on training in line cooking, food preparation, and plating.
Take direction from the Executive Chef and Sous Chef.
Foster teamwork, accountability, and professionalism.
The Essentials (Core Responsibilities)
Culinary Leadership & Execution
Operational & Inventory Management
Team Development & Support
The Expectations (Performance & Leadership)
Demonstrate strong culinary knowledge and technical skill.
Execute events with professionalism and appropriate urgency.
Maintain composure and effectiveness in high-stress environments.
Uphold sanitation, safety, and health standards.
Collaborate effectively with Front-of-House and Events teams.
Communicate clearly and professionally with Members and staff.
Work evenings, weekends, and holidays as operationally required.
Sought opportunities to improve menus, systems, and execution.
The Essentials (Core Responsibilities)
Culinary Leadership & Execution
Operational & Inventory Management
Team Development & Support
The Expectations (Performance & Leadership)
Demonstrate strong culinary knowledge and technical skill.
Execute events with professionalism and appropriate urgency.
Maintain composure and effectiveness in high-stress environments.
Uphold sanitation, safety, and health standards.
Collaborate effectively with Front-of-House and Events teams.
Communicate clearly and professionally with Members and staff.
Work evenings, weekends, and holidays as operationally required.
Sought opportunities to improve menus, systems, and execution.
The Essentials (Core Responsibilities)
- Culinary Leadership & Execution
- Operational & Inventory Management
- Team Development & Support
The Expectations (Performance & Leadership)
- Demonstrate strong culinary knowledge and technical skill
- Execute events with professionalism and appropriate urgency
- Maintain composure and effectiveness in high-stress environments
- Uphold sanitation, safety, and health standards
- Collaborate effectively with Front-of-House and Events teams
- Communicate clearly and professionally with Members and staff
- Work evenings, weekends, and holidays as operationally required
- Sought opportunities to improve menus, systems, and execution