Banquet Chef - Anthology Events New Detroit

Method Co; Detroit (MI); On-site; USD 75,000 - 85,000; Full time

Job summary

Method Co, in Detroit, MI, is seeking a Banquet Chef to lead culinary operations for weddings, corporate events, and private functions at Anthology Events at Book Tower. You will manage a hands‑on kitchen, drive menu development, and ensure exceptional guest experiences across high‑volume settings.

The ideal candidate has 3+ years of culinary leadership, strong cost controls, and the ability to train and manage a culinary team. Availability includes nights, weekends, and holidays as scheduled.

Qualifications

• 3+ years of culinary leadership in high‑volume events
• Experience in banquets, catering, hotels, or private events
• Proven ability to lead, train, motivate, and hold culinary teams accountable
• Strong knowledge of food preparation, production, inventory, and cost controls
• Experience reading and executing BEOs
• Strong organizational and time‑management skills
• Flexible availability including nights, weekends, holidays
• Culinary degree or formal culinary training preferred but not required

Responsibilities

• Lead culinary preparation for weddings, corporate events, social events, and private functions
• Oversee plated dinners, stations, buffets, and hors d'oeuvres
• Review BEOs and event details to ensure proper preparation, staffing, timing, and execution
• Coordinate with Events and Operations teams for seamless service
• Maintain food quality, presentation, and portioning across events
• Develop menus and participate in tastings and planning
• Lead, train, and develop the banquet culinary team
• Manage food and labor costs while upholding standards
• Forecast product and staffing needs based on upcoming events
• Oversee ordering, receiving, inventory, and rotation
• Minimize waste through thoughtful purchasing and production planning

Skills

Culinary leadership

Team leadership

Communication

Organizational skills

Time‑management

Flexibility

Education

Culinary degree or training

Job description

Banquet Chef
Anthology Events at Book Tower | Detroit, MI
Position Overview
Anthology hosts elevated weddings, corporate events, social gatherings, and private dining experiences across a collection of distinctive event spaces.
The Banquet Chef is responsible for the planning, preparation, execution, and overall quality of banquet culinary operations. This role requires a hands‑on culinary leader who thrives in a high‑volume event environment and can consistently deliver exceptional food while maintaining strong standards around organization, labor, food cost, sanitation, and team development.

Essential Functions & Responsibilities

Culinary & Event Execution

• Lead all culinary preparation and execution for weddings, corporate events, social events, and other private functions.
• Oversee plated dinners, stations, buffets, cocktail receptions, passed hors d'oeuvres, and other event formats.
• Review Banquet Event Orders (BEOs) and event details to ensure proper preparation, staffing, timing, and execution.
• Coordinate closely with the Events and Operations teams to ensure seamless service and an exceptional guest experience.
• Maintain consistency in food quality, presentation, portioning, and execution across all events.
• Participate in menu development, tastings, and special event planning.
• Adapt quickly to event changes, special requests, dietary restrictions, and evolving guest counts.
• Lead, train, schedule, and develop the banquet culinary team.
• Establish clear expectations and maintain accountability for performance, preparation, cleanliness, and execution.
• Create a positive, professional, and collaborative kitchen environment.
• Provide hands‑on leadership during event preparation and service.
• Assist with recruiting, onboarding, training, and development of culinary team members.
• Partner effectively with other culinary leaders throughout Book Tower when necessary.
• Manage food and labor costs while maintaining Anthology's standards for quality and hospitality.
• Forecast product and staffing needs based on upcoming event volume and BEOs.
• Oversee ordering, receiving, inventory, storage, and proper product rotation.
• Minimize waste through thoughtful purchasing, production planning, and utilization.
• Monitor banquet kitchen productivity and identify opportunities to improve efficiency.
• Ensure appropriate staffing levels based on event size, complexity, and business needs.

Safety & Standards

• Ensure compliance with all food safety, sanitation, health department, and workplace safety requirements.
• Maintain a clean, organized, and inspection‑ready kitchen at all times.
• Ensure proper food handling, labeling, storage, temperature control, and sanitation procedures.
• Maintain equipment and communicate repair or maintenance needs promptly.
• Uphold Method Co. and Anthology Events standards, policies, and procedures.

Qualifications

• 3+ years of culinary leadership experience, preferably within banquets, catering, hotels, private events, or high-volume hospitality.
• Previous Banquet Chef, Sous Chef, Executive Sous Chef, or comparable leadership experience strongly preferred.
• Demonstrated experience executing large‑scale plated events and multiple event formats.
• Strong knowledge of food preparation, production, purchasing, inventory, and cost controls.
• Experience reading and executing BEOs.
• Proven ability to lead, train, motivate, and hold culinary teams accountable.
• Strong organizational and time‑management skills with the ability to manage multiple events and priorities simultaneously.
• Ability to remain composed and solutions‑oriented in a fast‑paced event environment.
• Strong communication skills and ability to collaborate effectively with culinary, service, sales, and event operations teams.
• Flexible availability, including nights, weekends, holidays, and extended hours based on the event schedule.
• Culinary degree or formal culinary training preferred but not required.

Working Conditions

This position requires prolonged periods of standing and walking in a fast‑paced kitchen and event environment. The Banquet Chef must be able to lift, carry, push, and pull up to 50 pounds and work around hot equipment, open flames, sharp utensils, and varying temperatures. The position requires flexibility to work evenings, weekends, holidays, and extended hours based on business and event needs.

Equal Employment Opportunity

Method Co. is an Equal Opportunity Employer and is committed to creating an inclusive workplace. Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other characteristic protected by applicable federal, state, or local law.

Compensation Range

$75,000 - $85,000 USD