Banquet Chef - Lead Culinary for Elite Events

M Culinary Concepts, LLC; Phoenix (AZ); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Sweet benefits package

401(k) match

Daily grab-and-go lunches

Job summary

M Culinary Concepts - Nibblers is seeking a passionate Banquet Chef to lead culinary operations for a broad range of events in Phoenix, AZ. You will manage planning, production and execution, ensuring extraordinary guest experiences and profitability.

You will guide a culinary team, collaborate with Sales, Operations and Procurement, and drive menu development while maintaining the highest standards of food safety and quality.

Qualifications

• Strong leadership to mentor and motivate a culinary team.
• Excellent communication across Sales, Operations and Procurement.
• Knowledge of dietary requirements including allergens and vegetarian/vegan options.
• Creative problem solving to adapt menus and events on demand.
• Strong organizational and time management skills for multiple events.

Responsibilities

• Lead all culinary operations for catering events, daily production and special events.
• Design customized menus with Sales and Event Operations to meet client goals and dietary needs.
• Oversee staffing, production schedules, logistics, food prep and on-site execution.
• Ensure top quality, presentation, consistency, and guest satisfaction across events.
• Develop recipes, menus and procedures to improve efficiency and profitability.
• Manage budgets, food costs, labor costs, inventory, and waste reduction.
• Lead and develop culinary team with a culture of accountability and improvement.

Skills

Leadership

Communication

Dietary knowledge

Problem solving

Organization

Time management

Tools

Microsoft Office

Inventory software

Procurement systems

Job description

M Culinary Concepts - Nibblers is seeking a passionate Banquet Chef to lead culinary operations for a broad range of events in Phoenix, AZ. You will manage planning, production and execution, ensuring extraordinary guest experiences and profitability.

You will guide a culinary team, collaborate with Sales, Operations and Procurement, and drive menu development while maintaining the highest standards of food safety and quality.