Banquet Chef

Grand View Lodge; Nisswa (MN); On-site; USD 65,000 - 75,000; Full time

Job summary

Grand View Lodge in Nisswa, MN is seeking an experienced Banquet Chef to lead culinary operations for our banquet and catering events. You will manage a kitchen team, plan menus with the catering and events team, and ensure plates meet our quality and presentation standards for a range of events from intimate dinners to large resort functions.

This role requires 2+ years of culinary experience, strong food safety knowledge, and the ability to work under event-day pressure.

Qualifications

• 2+ years of culinary experience with banquet or high-volume cooking preferred.
• Proven ability to lead a kitchen team under event-day pressure.
• Strong food safety knowledge and sanitation standards.
• Experience with large-quantity food production, ordering, and waste management.
• Physical stamina to stand, walk, and lift up to 50 lbs.

Responsibilities

• Plan and develop event menus in collaboration with the catering and events team - selecting courses that align with client preferences, event themes, and seasonal availability.
• Execute large-quantity food preparation while maintaining the quality, consistency, and presentation standards expected at a resort of Grand View Lodge's caliber.
• Order ingredients and supplies in appropriate quantities for each event - minimizing waste while ensuring nothing runs short during service.
• Recruit, train, and supervise banquet kitchen staff; build a skilled, efficient team that performs at a high level under event-day pressure.
• Ensure all food preparation meets established quality guidelines, food safety standards, and regulatory requirements; maintaining inspection-ready sanitation at all times.
• Be ready for service on schedule, meeting all event timeframes and deadlines without exception.
• Clean, organize, and close work areas following each event, upholding cleanliness and safety standards from setup through breakdown.
• Communicate proactively with the Executive Sous Chef regarding equipment needs, kitchen inventory, and any operational concerns.
• Work collaboratively with event coordinators, catering staff, and clients to ensure seamless event execution.
• Maintain personal hygiene standards in compliance with Minnesota food safety regulations and Grand View Lodge protocols.
• This is a resort hospitality role; availability on weekends, holidays, and extended hours during peak event seasons is required.
• Other duties as assigned.

Skills

Culinary leadership

Banquet / high-volume

Food safety

Team supervision

Event-day communication

Education

High school diploma or GED

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Grand View Lodge, Nisswa, MN, US

Salary Range: $65,000.00 To $75,000.00 Annually

Position Overview:

Grand View Lodge is looking for an experienced, organized Banquet Chef to plan, coordinate, and execute culinary operations for our banquet and catering events. You'll lead a kitchen team through high-volume service, from intimate private dinners to large-scale resort events, ensuring every plate reflects the quality, consistency, and presentation standards that define the Grand View Lodge experience. This is a role for someone who thrives under the pressure of event timelines, takes pride in large-format cooking done well, and knows how to bring a team together when it counts.

The career path here is real, strong performers can move into salaried F&B management or broader operational leadership roles within the property or across the Cote Hospitality organization.

About Grand View Lodge & Cote Hospitality:

For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional wellness woven into a full resort lifestyle, golf, dining, events, and more, all grounded in our CoteCares culture of belonging, respect, and shared purpose. We're invested in your growth here: this role comes with real opportunity to grow your career across the entire Cote Hospitality organization.

Duties & Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Plan and develop event menus in collaboration with the catering and events team - selecting courses that align with client preferences, event themes, and seasonal availability.
• Execute large-quantity food preparation while maintaining the quality, consistency, and presentation standards expected at a resort of Grand View Lodge's caliber.
• Order ingredients and supplies in appropriate quantities for each event - minimizing waste while ensuring nothing runs short during service.
• Recruit, train, and supervise banquet kitchen staff; build a skilled, efficient team that performs at a high level under event-day pressure.
• Ensure all food preparation meets established quality guidelines, food safety standards, and regulatory requirements; maintaining inspection-ready sanitation at all times.
• Be ready for service on schedule, meeting all event timeframes and deadlines without exception.
• Clean, organize, and close work areas following each event, upholding cleanliness and safety standards from setup through breakdown.
• Communicate proactively with the Executive Sous Chef regarding equipment needs, kitchen inventory, and any operational concerns.
• Work collaboratively with event coordinators, catering staff, and clients to ensure seamless event execution.
• Maintain personal hygiene standards in compliance with Minnesota food safety regulations and Grand View Lodge protocols.
• This is a resort hospitality role; availability on weekends, holidays, and extended hours during peak event seasons is required.
• Other duties as assigned.

Job Requirements:

• 2+ years of culinary experience, with prior banquet, catering, or high-volume cooking experience strongly preferred.
• Proven ability to lead a kitchen team through event-day service - composure, organization, and clear communication under pressure are essential.
• Strong food safety knowledge and commitment to maintaining inspection-quality sanitation standards.
• Solid understanding of large-quantity food production, ordering, and waste management.
• Physical stamina to stand and walk for extended periods (6-7 hours), climb stairs, reach, bend, and occasionally lift over 50 lbs.
• Ability to read chemical labels and write clear, complete reports and assessments as needed.
• Meets culinary skill standards per established cook level requirements.
• High school diploma or GED required; 2+ years of equivalent culinary experience accepted in lieu.
• A valid driver's license with a clean record may be required for certain assignments.

Why Join Us

You'll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You'll have the tools, support, and team culture to do your best work, with real opportunity to grow your career across the entire Cote Hospitality organization.