Lead Banquet Chef for High-Volume Events

Coury Hospitality; Eau Claire (WI); Sur place; USD 52 000 - 76 000; Plein temps

Résumé du poste

Coury Hospitality is seeking a Banquet Chef to oversee culinary operations for banquets, catered functions, and events. You will execute BEOs, supervise staff, and coordinate with Catering, Banquets, and Event Services to ensure high-quality food for large-volume events.

The role emphasizes menu execution, food safety, inventory control, and strong leadership to deliver consistent banquet cuisine at the property.

Qualifications

• High School Diploma or GED required.
• Ability to read recipes and BEOs.
• Proficient in basic math and computer skills.
• At least 2 years of high-volume banquet, catering, or hotel kitchen experience.
• Ability to scale recipes for large groups.
• Food safety knowledge including safe holding and transport of food.
• Strong interpersonal and communication skills for culinary training and cross-department coordination.
• Flexible to work early mornings, evenings, weekends, and holidays based on event schedules.

Responsabilités

• Manage banquet kitchen staff to ensure smooth daily and event operations.
• Review BEOs and event schedules to plan production, prep lists, and staffing for each function.
• Train, develop, and motivate staff to meet banquet standards.
• Maintain food quality and presentation for large-volume service.
• Oversee plating lines and delivery timing to ensure correct temperatures and schedules.
• Troubleshoot during events including last-minute changes and dietary requests.
• Partner with Catering and Banquet Management on menu development, tastings, and client requests.
• Food cost control, forecasting, ordering, and inventory based on event volume.
• Review banquet food cost reports with the Executive Chef and key F&B staff.
• Ensure all kitchen equipment is properly maintained per health standards.
• Coordinate with support departments to obtain needed goods and services.
• Schedule staff to match fluctuating event volume.
• Follow and enforce safety and food handling procedures.
• Maintain cleanliness in banquet kitchen and holding areas.
• Provide leadership and a positive work environment; mentor staff.
• Delegate to develop subordinates who meet goals.
• Remain loyal and confidential as part of management team.
• Accept projects from the Executive Chef and complete on time.
• Maintain grooming standards and wear provided uniform.

Connaissances

Banquet operations

Staff leadership

Food safety

BEO interpretation

Formation

High School Diploma or GED

Description du poste

Coury Hospitality is seeking a Banquet Chef to oversee culinary operations for banquets, catered functions, and events. You will execute BEOs, supervise staff, and coordinate with Catering, Banquets, and Event Services to ensure high-quality food for large-volume events.

The role emphasizes menu execution, food safety, inventory control, and strong leadership to deliver consistent banquet cuisine at the property.