Banquet Chef

Position: Banquet Chef

Position Type: Full-Time (40 Hours Per Week)

Compensation: $50,000 - $60,000 (Depending on Experience)

Location: Oakwood Resort | Syracuse, IN

Reports to: Executive Chef, Director of Events

Works Alongside: Restaurant Staff, Events Manager, Event Coordinators, Events Staff

Job Summary: Oakwood Resort is seeking a skilled and creative Banquet Chef to lead and manage our banquet kitchen for events. The ideal candidate will be responsible for the preparation, execution, and presentation of all event menus, ensuring that each event meets our high standards of quality and guest satisfaction. This role requires strong leadership skills, attention to detail, and a passion for culinary excellence in a fast-paced, event-driven environment.

*Weekends from May to October are mandatory_ due to peak event season.*_

Key Responsibilities:

• Plan, organize, and oversee banquet kitchen operations, including menu planning, food preparation, cooking, and presentation.
• Oversee inventory management, including ordering, receiving, and storage of ingredients, to maintain optimal stock levels and control costs.
• Collaborate with the Events Department and Event Coordinator to review banquet event orders (BEOs), ensure precise execution, and meet specific client requirements.
• Maintain cleanliness, organization, and safety in all kitchen areas, following health and sanitation regulations.
• Monitor and control food costs, portion sizes, and waste to optimize kitchen profitability without compromising quality.
• Respond to client feedback and adjust banquet offerings as needed to improve guest satisfaction.

Qualifications:

• Proficiency in planning and executing large-scale meals with consistency and quality.
• Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen staff.
• Knowledge of food safety standards, inventory control, and cost management.
• Excellent organizational and time-management skills, with the ability to work under pressure and meet deadlines.
• Flexibility to work evenings, weekends, and holidays as needed to accommodate the resort's event schedule.
• Strong communication skills.

Education:

• High School Diploma or equivalent
• Culinary degree or equivalent certification from an accredited culinary institution (Preferred)

Experience:

• Minimum one year experience in a catering environment
• Prior experience in an event-focused environment (Preferred)

Benefits

• Employee discount
• Flexible schedule
• Paid time off
• Retirement plan

Work Schedule:

This position requires flexibility to work varying shifts, including 8-hour or 10-hour shifts, day shifts, evenings as needed, and holidays, Monday to Friday, as well as weekends based on event schedules. Please note that weekends from May to October are mandatory due to peak event season.

*Weekends from May to October are mandatory_ due to peak event season.*_

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k) matching
• Paid time off

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Experience:

• Culinary experience: 1 year (Required)
• Food safety: 1 year (Required)
• Leadership: 1 year (Preferred)

Ability to Commute:

• Syracuse, IN 46567 (Required)

Ability to Relocate:

• Syracuse, IN 46567: Relocate before starting work (Required)

Work Location: In person

Salary : $50,000 - $60,000