Banquet Chef - The Lismore Hotel

Coury Hospitality•Eau Claire, WI

13d

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), plans production and staffing, and ensures consistent, high-quality food preparation and presentation for large-volume events. It supervises and develops banquet culinary staff and coordinates with Catering, Banquets, Event Services, and support departments. The Banquet Chef supports menu execution, food safety, inventory control, and cost management. The position participates throughout event service, from planning and preparation through plating and food delivery, and responds to changing guest counts, menu requests, and dietary or allergen needs. It also helps maintain kitchen equipment and cleanliness, follows property and health department standards, and completes projects assigned by the Executive Chef.

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, including 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 according to 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.
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 and event schedules; plan production, preparation lists, and staffing for each function.
Train, develop, and motivate staff to follow recipes and meet food preparation standards, while identifying ways to improve banquet cuisine.
Maintain food quality and presentation for large-volume buffet, plated dinner, reception, and action-station service.
Oversee plating lines and food delivery timing to ensure 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, order, and manage inventory according to event volume.
Review banquet food cost reports with the Executive Chef and key food and beverage staff.
Ensure banquet kitchen equipment, including hot boxes, transport carts, and chafing equipment, is maintained and working according to health department and property standards.
Coordinate with support departments to obtain needed goods and services.
Schedule staff to match 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 a positive work environment, counsel employees as appropriate, and demonstrate a professional management approach.
Delegate appropriately to develop subordinates who take responsibility and meet defined goals and objectives.
Cooperate with executives and staff while demonstrating loyalty, dedication, and confidentiality as a member of the management team.
Complete projects and other responsibilities assigned by the Executive Chef on time.
Meet company grooming standards and wear the provided uniform.
Perform additional or revised tasks as assigned according to business volume and operational needs.