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Banquet Chef
Suser Restaurant Group
USA
Full-time
Mid · 3+ years experience
Onsite
Discovered 1 weeks ago
Free
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- Plan, prepare, and execute all food production for banquet events at Union 212 Banquet Hall, ensuring the highest standards of quality, consistency, and presentation for every event
- Collaborate with event coordinators, sales staff, and clients to develop customized banquet menus that meet the vision, dietary needs, and budget of each event
- Oversee all aspects of banquet kitchen operations, from prep through service and breakdown, ensuring smooth and efficient execution at every stage
- Lead, coach, and develop the banquet kitchen team, fostering a culture of excellence, accountability, and continuous growth
- Create detailed production schedules, prep lists, and timelines for each event to ensure all food is prepared and ready for service on time
- Conduct pre-event walkthroughs and tastings to ensure all menu items meet established standards before service begins
- Manage food costs, portion control, and waste reduction across all banquet events, ensuring profitability without compromising quality
- Oversee ordering, receiving, and inventory management for all banquet events, ensuring the freshest ingredients are always on hand
- Ensure strict compliance with all health codes, food safety regulations, sanitation standards, and company policies at all times
- Coordinate closely with front of house banquet staff and event coordinators to ensure seamless communication and flawless event execution
- Manage kitchen scheduling for banquet events, ensuring adequate staffing while maintaining labor cost targets
- Monitor and maintain all banquet kitchen equipment, reporting any issues promptly and ensuring proper preventative maintenance is performed
- Assist the Executive Chef with menu development, special events, and catering initiatives as needed
- Represent Suser Restaurant Group with professionalism and passion at all events, serving as a culinary ambassador for the Union 212 Banquet Hall brand
- 3+ years of culinary experience in a banquet, catering, hotel, or high-volume event environment, with at least 1-2 years in a supervisory or lead culinary role
- Strong technical culinary skills with a thorough knowledge of cooking methods, techniques, ingredients, and large-scale food production
- Proven ability to plan, organize, and execute high-volume banquet events with precision and consistency
- Experience developing and executing customized banquet menus for a wide variety of events and dietary needs
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