Banquet Chef: Lead High-Volume Events & Culinary Team

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

Job summary

The Banquet Chef at Anthology Events at Book Tower in Detroit leads culinary operations for weddings, corporate events, and private functions, delivering high‑quality food in a fast‑paced environment. You will plan menus, review BEOs, manage kitchen staff, control food cost and labor, ensure safety standards, and partner with events, sales, and service teams to create memorable guest experiences.

This hands‑on leadership role requires 3+ years in banquet or high‑volume hospitality and a passion

Qualifications

• 3+ years of culinary leadership experience, preferably in banquets, catering, hotels, private events, or high-volume hospitality.
• 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.

Responsibilities

• 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 BEOs and event details to ensure proper preparation, staffing, timing, and execution.
• Coordinate with the Events and Operations teams to ensure seamless service and guest experience.
• Manage food and labor costs while maintaining standards for quality and hospitality.

Skills

Culinary leadership

Banquet operations

Team development

Budgeting & cost control

Education

Culinary degree or formal training preferred

Job description

The Banquet Chef at Anthology Events at Book Tower in Detroit leads culinary operations for weddings, corporate events, and private functions, delivering high‑quality food in a fast‑paced environment. You will plan menus, review BEOs, manage kitchen staff, control food cost and labor, ensure safety standards, and partner with events, sales, and service teams to create memorable guest experiences.

This hands‑on leadership role requires 3+ years in banquet or high‑volume hospitality and a passion