Banquet Chef

Are you a natural leader with a passion for food, hospitality, and seamless event execution? Do you thrive in a fast-paced environment where exceptional service and unforgettable experiences are the priority?

The Farmer and Chef is looking for an experienced Banquet Chef to support the Executive Chef, and ensure every event is executed flawlessly with bold flavor, careful preparation and attention to detail.

**This full-time and year round position begins in late May 2025. Accepting applications on a rolling basis until April 15th. **

About Us:

At The Farmer and Chef, we believe that great food starts with great ingredients. Our catering business is rooted in a from-scratch, technique-driven approach, using local, high-quality, and seasonal ingredients to create unique, high-touch dining experiences. From intimate private dinners to large-scale weddings, we bring hospitality to life with excellence, warmth, and precision.

Employment Type: Full-Time

Compensation: $70,000-$76,000/year base pay commission incentives additional pay for private chef gigs with 2 weeks of PTO included annually

• Private Chef Gigs: Additional $200 per private chef event executed without a more senior chef

• Business Development Bonus: Earn 2% commission on event revenue fornbusiness you bring in (ex: a $10k event will be a $200 commission)

• Tips: cash tips are yours to keep you will be in the tip pool for events that include tip from the client

• Transportation Stipend: $25 weekly transportation added to paychecks

Position Overview

We are seeking a talented and experienced Banquet Chef to lead the culinary execution of our catering events. This role requires strong leadership, organizational skills, and

creativity in crafting menus that highlight seasonal, local ingredients. The Banquet Chef will oversee kitchen operations for events, manage staff, ensure food quality standards, and contribute to menu development.

Additionally, during slower catering periods, the Banquet Chef will support our sister

restaurant, Origin, by assisting with kitchen operations, menu development, and staff

development.

Both Origin and The Farmer and Chef close during the “shoulder or off seasons” twice a year between April and May (4 weeks) and again for the month of November (4 weeks). We encourage PTO to be saved for these periods and all employees are eligible for unemployment benefits during these seasonal lay off periods.

Key Responsibilities

• Catering Execution: Oversee culinary operations for catering events, ensuring food quality, consistency, and timely execution. This role will often be the Head Chef for events of up to 80 guests.

• Menu Development: Collaborate with the Executive Chef, Events & Sales Director, and the Catering Manager to design seasonal, innovative menus that align with client needs.

• Food Preparation & Quality Control: Ensure all dishes meet presentation, taste, and food safety standards.

• Team Leadership & Training: Supervise and train kitchen staff, ensuring efficient workflow, professionalism, and adherence to food safety regulations.

• Kitchen Logistics & Equipment Management: Manage the setup, breakdown, and maintenance of catering kitchen stations.

• Event Coordination: Work closely with the Catering Manager and service team to execute seamless events.

• Compliance & Safety: Ensure compliance with health, safety, and food handling regulations.

• Restaurant Support: Assist at Origin during slower catering seasons, contributing to

kitchen operations and menu development.

Qualifications & Requirements

• 5 years of experience in a banquet, catering, or high-volume restaurant kitchen.

• Strong leadership skills with experience managing kitchen teams.

• Deep interest in seasonal ingredients, farm-to-table cuisine, and high-end food

presentation. Prior experience with farm to table operations is preferred but not required as long as you are willing to learn.

• Proficiency in menu planning, batch cooking, and large-scale food preparation.

• Excellent organizational and time management skills.

• Ability to work flexible hours, including evenings, weekends, and holidays based

on event schedules.

• Passion for sustainability and sourcing from local producers.

Compensation & Benefits

• $72,000 annual based salary

• Performance-Based Bonuses & Commission: Ability to earn $5,000–$20,000 in

additional incentives

• Private Chef Event Bonus: $200 per solo private chef event

• Two Weeks PTO after the first successful season (May–October)

• Opportunities for Career Growth within our expanding catering business and restaurant

• Work with a Talented, Passionate Culinary Team

• Be Part of Exclusive, High-End Events

• Supportive & Collaborative Work Environment

How to Apply

If you are a seasoned banquet chef looking for an opportunity to lead high-end catering

events and collaborate with a food-driven team, we would love to hear from you!

**Apply by sending your resume and a brief introduction to tiffany@thefarmerandchef.com

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Paid time off

Shift:

• Day shift
• Evening shift

Ability to Relocate:

• Aspen, CO 81611: Relocate before starting work (Required)

Work Location: In person

Salary : $70,000 - $76,000