Banquet Chef — Lead High-Volume Event Kitchen

AC Hotel Detroit at the Bonstelle; Detroit (MI); On-site; USD 65,000 - 90,000; Full time

Job summary

Azul Hospitality Group is seeking a Banquet Chef to plan and direct food preparation for event kitchens, supervising staff and maintaining sanitation standards. The role involves monitoring quality, coordinating with Executive Chef, and ensuring efficient operation during events.

The Banquet Chef will lead daily kitchen activities, help with menu development, and uphold safety protocols while maintaining high standards of food presentation for hotel outlets and functions.

Qualifications

• Minimum 2 years cooking experience, preferably high volume.
• Sous chef experience (1-2 years).
• Catering experience a plus.

Responsibilities

• Manage and participate in daily banquet culinary operations, including preparation and production of meals and supervision of food quality and presentation.
• Ensure compliance with safety and sanitation standards and regulations.
• Implement policies, procedures, cost controls and profitability measures.
• Prepare food items using predetermined methods to ensure consistency.
• Measure and mix ingredients using appropriate kitchen equipment.
• Operate large-volume cooking equipment (grills, fryers, griddles).
• Set up stations to service all functions and events.
• Assist with menu development and train kitchen staff on menu items.
• Uphold plating and portioning standards and monitor quality control.

Skills

Leadership

Communication

Time Management

Detail Orientation

Independence

Food Safety

Menu Development

Quality Control

Staff Training

Education

High school diploma or equivalent

Job description

Azul Hospitality Group is seeking a Banquet Chef to plan and direct food preparation for event kitchens, supervising staff and maintaining sanitation standards. The role involves monitoring quality, coordinating with Executive Chef, and ensuring efficient operation during events.

The Banquet Chef will lead daily kitchen activities, help with menu development, and uphold safety protocols while maintaining high standards of food presentation for hotel outlets and functions.