Banquet Chef - The Lismore Hotel

Coury Hospitality•Eau Claire, WI

11d

About The Position

The Banquet Chef reports to the Executive Chef and oversees culinary operations for banquets, catered functions, and special events. The role executes Banquet Event Orders (BEOs), delivers consistent, high-quality food for large-volume events, supervises banquet culinary staff, and coordinates with Catering, Banquets, and Event Services. It also supports menu execution, food safety, inventory control, and team leadership. The Banquet Chef plans production, preparation, and staffing based on event orders and schedules; trains and develops staff; and participates throughout service, from planning and preparation to plating. The role maintains food quality, presentation, timing, and temperature across buffets, plated dinners, receptions, and action stations. It responds to event changes and dietary or allergen requests, partners with Catering and Banquet Management on menus and client requests, and manages food costs, forecasting, purchasing, and inventory. The position ensures equipment is maintained and that food safety, sanitation, and company standards are followed. It schedules staff according to business demands, coordinates with support departments, fosters a positive work environment, and completes projects assigned by the Executive Chef. The employee must meet grooming standards and wear the provided uniform. Additional or revised duties may be assigned based on business needs.

Requirements

High school diploma or GED.
Ability to read and follow recipes and Banquet Event Orders (BEOs).
Basic reading, writing, mathematical, and computer skills.
At least 2 years of high-volume banquet, catering, or hotel kitchen experience, with knowledge of plated, buffet, and reception-style service.
Ability to scale recipes and forecast production for large groups.
Food safety knowledge, including safe food holding and transport.
Strong interpersonal and communication skills for culinary training and cross-department coordination.
Self-starter with strong organizational and time-management skills.
Knowledge of Back of House operations and ability to supervise others.
Flexibility to work early mornings, evenings, weekends, and holidays based on event schedules.
Ability to stand and walk for extended periods during shifts and events.
Ability to lift and carry up to 50 lbs. occasionally.
Ability to push and pull loaded carts and hot boxes.
Ability to bend, reach, and move quickly in a fast-paced kitchen environment.
Ability to communicate and coordinate effectively with kitchen and banquet staff in a busy environment.

Responsibilities

Manage and support banquet kitchen staff to ensure efficient daily and event operations.
Review Banquet Event Orders (BEOs) and event schedules, and plan production, preparation lists, and staffing for each function.
Train, develop, and motivate staff to consistently meet food preparation standards.
Teach staff to prepare food from established recipes and identify ways to improve banquet cuisine.
Maintain food quality and presentation for large-volume service, participating from planning through plating for buffets, plated dinners, receptions, and action stations.
Ensure products are prepared consistently and meet departmental appearance and quality standards.
Oversee plating lines and food delivery timing so courses are served at the correct temperature and on schedule.
Troubleshoot event changes, including guest-count changes, menu modifications, and dietary or allergen requests.
Partner with Catering and Banquet Management on menu development, custom menus, tastings, and client requests.
Control food costs, forecast needs, and manage ordering and inventory based on event volume.
Review banquet food cost reports with the Executive Chef and key food and beverage staff.
Maintain banquet kitchen equipment, including hot boxes, transport carts, and chafing equipment, in working order and in accordance with health department and property standards.
Coordinate with support departments to obtain needed goods and services.
Schedule staff to match fluctuating event volume and business demands.
Follow and enforce safety and food-handling procedures, including food holding temperatures and transport.
Maintain cleanliness in the banquet kitchen and food-holding areas.
Provide leadership, foster a positive work environment, counsel employees as appropriate, and manage professionally.
Delegate responsibilities to develop subordinates who accept responsibility and meet defined goals and objectives.
Cooperate with executives and staff while demonstrating loyalty, dedication, and confidentiality.
Complete projects and responsibilities assigned by the Executive Chef on time.
Maintain appropriate grooming and wear the company-provided uniform.
Perform additional or revised duties as assigned based on business volume and operational needs.