Banquet Chef

Summary of Position:

The Banquet Chef oversees all culinary operations for both banquet events and à la carte dining at Water Bar, Crush and Daydrift. This role is responsible for menu development, kitchen leadership, staff training, and maintaining the highest standards of food quality, presentation, and consistency. The position ensures smooth kitchen operations across multiple service styles, aligning with the restaurant’s vision and guest expectations.

Duties & Responsibilities:

• Lead and manage kitchen operations for both banquet functions and à la carte service
• Develop and execute creative, seasonal menus tailored to each service style
• Supervise, train, and schedule kitchen staff to ensure smooth daily operations
• Monitor food quality, taste, and presentation to maintain consistent standards
• Collaborate with front-of-house and event teams to coordinate timing and service
• Control food costs, manage inventory, and ensure proper ordering procedures
• Ensure cleanliness and sanitation standards are met in all kitchen areas
• Troubleshoot kitchen issues quickly and effectively during service
• Stay current on culinary trends and incorporate innovative techniques when appropriate

Qualifications:

• 5+ years of experience in high-volume kitchen leadership roles, including à la carte and banquet service
• Culinary degree or equivalent formal culinary training preferred
• Strong leadership and team development skills
• Proven ability to multitask across different kitchen service formats
• Excellent palate and understanding of flavor profiles and plating
• Deep knowledge of food safety, sanitation, and kitchen best practices
• Flexibility to work a variable schedule, including weekends, holidays, and evenings

Pay and Benefits:

• Competitive wages based on experience.
• Blue Cross Blue Shield Health, Vision and Dental insurance.
• Complimentary dining.
• Paid Vacation.
• 401K
• Opportunities to grow within the company.
• Excellent wages based on experience.
• Job Type: Full-time