Banquet Chef — Craft Memorable Private-Event Menus

Invited; United States; On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Short-term and long-term disability

401(k) retirement savings plan

Generous paid time off

Job summary

Invited is seeking a Banquet Chef to lead culinary operations for private and member events, including weddings, corporate functions, and special occasions. You will work with the Executive Chef to maintain high standards of food quality, service, and safety while managing food and labor costs within budgets.

The role emphasizes creativity, organization, and leadership of banquet kitchen staff to deliver memorable dining experiences for Members and guests.

Qualifications

• High school diploma or equivalent.
• Minimum 3 years of experience as a Sous Chef in a professional kitchen environment.
• Valid Health & Sanitation certification in accordance with state regulations.
• Food service management certification, as required by state law.

Responsibilities

• Lead the creation, planning, and execution of menus for private events based on forecasted counts.
• Collaborate with the Executive Chef to ensure meal production meets event needs and high culinary standards.
• Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials.
• Oversee procurement of food supplies and kitchen equipment; organize inventory and counts.
• Ensure cleanliness and sanitation of the kitchen and work areas in line with safety guidelines.
• Interview, select, and hire staff with input from the Executive Sous Chef; lead training and development.

Job description

Invited is seeking a Banquet Chef to lead culinary operations for private and member events, including weddings, corporate functions, and special occasions. You will work with the Executive Chef to maintain high standards of food quality, service, and safety while managing food and labor costs within budgets.

The role emphasizes creativity, organization, and leadership of banquet kitchen staff to deliver memorable dining experiences for Members and guests.