Banquet Culinary Lead - High-Impact Event Kitchen

Paycom - ATS; Detroit (MI); On-site; USD 55,000 - 75,000; Full time

Job summary

Azul Hospitality in Detroit is seeking a Banquet Chef to plan and direct food preparation for banquet events in our hotel kitchens. The role includes supervising staff, ensuring quality, safety, and sanitation, and enforcing standardized recipes.

You will lead daily banquet operations, develop menus, and oversee plating and portions while maintaining cost controls and profitability. Previous high-volume banquet experience is preferred.

Qualifications

• High school or equivalent education required.
• Minimum 2 years cooking experience, preferably high volume.
• Sous chef experience (1-2 years)
• Catering experience a plus

Responsibilities

• Manage daily banquet culinary operations, including preparation and production of meals and supervision of food quality.
• Prepare food items for events using a quality predetermined method in a timely and consistent manner.
• Measure and mix ingredients according to recipes using kitchen utensils and equipment.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Set up station with predetermined requirements to service all functions.
• Assist with menu development and train/oversee kitchen staff.
• Uphold plating and portioning standards and plan event staffing needs.
• Adjust thermostats to regulate oven and kitchen temperatures.
• Maintain sanitation standards and verify food quality and quantity.

Skills

Leadership

Communication

Time management

Detail oriented

Self-driven

Education

HS diploma

Job description

Azul Hospitality in Detroit is seeking a Banquet Chef to plan and direct food preparation for banquet events in our hotel kitchens. The role includes supervising staff, ensuring quality, safety, and sanitation, and enforcing standardized recipes.

You will lead daily banquet operations, develop menus, and oversee plating and portions while maintaining cost controls and profitability. Previous high-volume banquet experience is preferred.