Banquet Chef: Lead Large-Event Kitchens & Menu Craft

Coury Hospitality; Wisconsin; On-site; USD 55,000 - 75,000; Full time

Job summary

Coury Hospitality is seeking a Banquet Chef to oversee culinary operations for large events, ensuring food quality and timely service. You will supervise banquet staff, execute BEOs, and collaborate with Catering, Banquets, and Event Services to deliver memorable experiences.

This role requires strong leadership, food-safety knowledge, and the ability to plan production, manage inventory, and control food costs while maintaining company standards across all banquets and events.

Qualifications

• High School Diploma or GED required.
• Ability to read recipes and Banquet Event Orders (BEOs).
• At least 2 years of high-volume banquet, catering, or hotel kitchen experience.
• Ability to scale recipes and forecast production for large groups.
• Knowledge of food safety and proper holding/transport of food.
• Strong interpersonal and coordination skills.

Responsibilities

• Manage banquet kitchen staff to ensure efficient daily and event operations.
• Plan production, prep lists, and staffing from BEOs and event schedules.
• Train and develop staff to meet high preparation standards.
• Maintain food quality and presentation for large-volume service.
• Oversee plating lines and ensure correct temperature and timing.
• Troubleshoot during events, including last-minute changes and dietary requests.
• Collaborate on menu development, tastings, and client requests.
• Control food costs, forecasting, ordering, and inventory.
• Review banquet cost reports with leadership and staff.
• Maintain equipment and enforce safety/health standards.
• Schedule staff to match event volume and ensure timely service.

Skills

Banquet leadership

Food safety

Staff training

Event coordination

Plated service

Team supervision

Education

High School Diploma

Job description

Coury Hospitality is seeking a Banquet Chef to oversee culinary operations for large events, ensuring food quality and timely service. You will supervise banquet staff, execute BEOs, and collaborate with Catering, Banquets, and Event Services to deliver memorable experiences.

This role requires strong leadership, food-safety knowledge, and the ability to plan production, manage inventory, and control food costs while maintaining company standards across all banquets and events.