Banquet Kitchen Lead | Culinary Innovator & Mentor

ARAMARK; Seattle (WA); On-site; USD 93,000 - 98,000; Full time

Job summary

ARAMARK is seeking a Senior Banquet Chef at the Seattle Convention Center to lead culinary operations, shape the daily production, and ensure high standards in presentation and service. You will work closely with the Executive Chef and Executive Sous Chefs to balance food quality with labor and safety goals.

The role requires strong culinary expertise, team leadership, and cost management skills, with 3–5 years in a related position and a culinary degree preferred.

Qualifications

• 3–5 years in a related position.
• 2–3 years of post-high school education; culinary degree preferred.
• Advanced culinary skills and knowledge of the principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Strong verbal, reading, and written communication skills.
• Demonstrated food and labor cost management skills.
• Ability to learn and comfortable operating computer systems and applications related to the daily operation of the culinary department.

Responsibilities

• Onboards, trains and leads kitchen personnel including management and Union staff on best practices and food production technique.
• Assists with developing the culinary team’s skill at identifying operational needs in the moment, and executing the proper courses of action to achieve success.
• Assists with planning, organizing, and leading team meetings and daily huddles.
• Estimates food consumption then requisitions or purchases food.
• Collaborates with Executive Chef and Executive Sous Chefs to meet food, labor, and safety goals.
• Contributes to meeting Aramark's performance metrics regarding inventory and waste management, sanitization, and safety.
• Selects and develops recipes and standardizes production recipes to ensure consistent quality.
• Establishes presentation technique and quality standards, and plans and prices menus.
• Assists Executive Sous Chefs with labor scheduling and timecard management.
• Efficiently executes and delivers all food line products in accordance with the daily menu.
• Completes production sheets and executes any unforeseen BEO changes related to the production of food items.
• Proactively manages waste by adhering to standardized menus, recipes, ingredients and labor models.
• Positively influences kitchen culture through effective coaching, mentorship, and recognition.

Skills

Leadership

Communication

Team leadership

Cost management

Microsoft Office

Education

Culinary degree

Post-high school education

Tools

Microsoft Office 365

Job description

ARAMARK is seeking a Senior Banquet Chef at the Seattle Convention Center to lead culinary operations, shape the daily production, and ensure high standards in presentation and service. You will work closely with the Executive Chef and Executive Sous Chefs to balance food quality with labor and safety goals.

The role requires strong culinary expertise, team leadership, and cost management skills, with 3–5 years in a related position and a culinary degree preferred.