Banquet Chef

Plan, prep, and execute menus for off-premise events, ensuring food quality, safety, and presentation standards.

Oversee all aspects of culinary logistics, including transportation, on-site setup, service flow, and breakdown.

Supervise and coordinate event culinary staff (prep cooks, line cooks, runners), often in mobile or temporary kitchen setups.

Collaborate with the sales and events teams to understand event details, timelines, guest counts, and special dietary needs.

Ensure all food is packed safely and correctly for transport, using proper equipment and storage methods.

Lead on-site kitchen operations, including mobile kitchen setup, cooking, plating, and buffet or plated service.

Maintain a clean, organized, and compliant workspace at all times—both in commissary and on-site.

Monitor food and labor costs while minimizing waste.

Train and mentor culinary team members to ensure consistency and high standards.

Culinary degree or equivalent professional experience required.

3–5 years of experience in catering, banquets, or off-site food service operations.

Strong understanding of food transport, mobile kitchen setup, and on-site event execution.

Excellent time management and multitasking skills.

Valid driver's license with a clean driving record (CDL or box truck experience a plus).

Ability to lift 50 lbs and work extended shifts, often including nights, weekends, and holidays.

Food safety certification (ServSafe or equivalent).

Experience with plated dinners, buffet setups, and live action stations.

Knowledge of kitchen and event equipment setup (ovens, burners, warmers, etc.).

Comfortable with high-end clientele and customized menus.

Strong leadership and communication skills.

Creative problem-solving under pressure and in unpredictable environments.