What are the responsibilities and job description for the Banquet Chef | Chicago Athletic Association position at Boka Restaurant Group?
Boka Restaurant Group and the Chicago Athletic Association are currently seeking a Banquet Chef to join their team!
The Banquet Chef is responsible for leading all aspects of banquet culinary operations, ensuring the delivery of exceptional dining experiences for large-scale events, meetings, and special functions. This role demands strong leadership, meticulous attention to operational details, and a commitment to fostering a culture of excellence and development. The chef de cuisine banquets ensures compliance with BRG standards, protocols, and health and safety regulations, driving creativity, efficiency, and consistency throughout the banquet kitchen.
Qualifications:
The Banquet Chef is responsible for leading all aspects of banquet culinary operations, ensuring the delivery of exceptional dining experiences for large-scale events, meetings, and special functions. This role demands strong leadership, meticulous attention to operational details, and a commitment to fostering a culture of excellence and development. The chef de cuisine banquets ensures compliance with BRG standards, protocols, and health and safety regulations, driving creativity, efficiency, and consistency throughout the banquet kitchen.
- Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20 establishments!
- About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
Banquet Chef's Responsibilities:
Banquet Culinary Operations
- Lead the preparation and execution of banquet functions, maintaining the highest standards of food quality, presentation, and flavor.
- Conduct daily taste-throughs daily to uphold consistency and excellence in banquet offerings.
- Collaborate with event planning teams to design and customize menus that exceed client expectations.
- Communicate appropriately with all team members, in a timely and professional manner.
- Communicate changes, full dish descriptions, allergens to both FOH/BOH banquet teams effectively in advance of events, to ensure all team members are aware and prepared for the event.
Operational Management
- Implement and maintain BRG’s protocols for inventories, ensuring accurate tracking and efficient resource management.
- Complete and distribute detailed closing emails for each shift, including:
- The day’s cover count
- Tomorrow's cover count
- Quick recap of the event
- 7 day outlook forecast of upcoming events
- Staffing notes/any issues
- The following day's orders so everyone is aware of what is coming in
- Tilt skillet schedule
- Equipment needs
- Repairs and maintenance notes
- Personnel updates
- Additional operational notes
- Conduct daily walk-throughs of kitchen cleanliness and mise en place quality control.
- Oversee and participate in opening and closing checklist walkthroughs to guarantee kitchen readiness and cleanliness.
Standards & Compliance
- Maintain and enforce BRG labeling protocols, proper sanitation procedures, and Department of Health food safety and handling standards.
- Ensure strict adherence to grooming and uniform standards, proactively communicating and managing uniform guidelines.
Team Leadership & Development
- Conduct weekly BOH banquet management meetings to review operations, address challenges, and drive team engagement.
- Lead the training and development of sous chefs and hourly staff, fostering a culture of growth, accountability, and excellence.
- Provide leadership in the recipe costing process, balancing creativity with profitability.
- Quality & Innovation
- Drive innovation and creativity in menu development and banquet offerings.
- Continuously seek ways to improve efficiency, quality, and guest satisfaction.
Qualifications:
- HOTEL EXPERIENCE IS A MUST!!!
- Management experience
- High-volume production
- Empathetic toward others
- Organized and efficient
- Strong attention to detail
This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!
Physical Requirements:
- Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds
- Safely and effectively use all necessary tools, equipment, & cleaning chemicals
- Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
- Ability to bear exposure to hot and cold environments
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
Salary : $100,000 - $120,000
