Banquet Chef

Responsibilities:

• Prepare and execute banquet menus according to BEOs and guest expectations
• Maintain food quality, portion control, and presentation standards
• Manage inventory, ordering, and food cost control for banquet functions
• Ensure compliance with health, safety, and sanitation standards
• Work flexible schedules, including weekends and holidays

Qualifications:

• 3–5 years of culinary experience; banquet/catering leadership preferred
• Culinary degree or equivalent experience a plus
• Strong leadership, organization, and communication skills
• ServSafe or equivalent certification required