Banquet Chef

Grand View Lodge•Nisswa, MN

6d•$65,000 - $75,000•Onsite

About The Position

Grand View Lodge is looking for an experienced, organized Banquet Chef to plan, coordinate, and execute culinary operations for their banquet and catering events. The role involves leading a kitchen team through high-volume service for various events, ensuring quality, consistency, and presentation standards. This position is ideal for someone who thrives under pressure, excels at large-format cooking, and can effectively lead a team. There is a career path for strong performers to move into salaried F&B management or operational leadership roles within Cote Hospitality.

Requirements

2+ years of culinary experience, with prior banquet, catering, or high-volume cooking experience strongly preferred.
Proven ability to lead a kitchen team through event-day service, demonstrating composure, organization, and clear communication under pressure.
Strong food safety knowledge and commitment to maintaining inspection-quality sanitation standards.
Solid understanding of large-quantity food production, ordering, and waste management.
Physical stamina to stand and walk for extended periods (6–7 hours), climb stairs, reach, bend, and occasionally lift over 50 lbs.
Ability to read chemical labels and write clear, complete reports and assessments.
Meets culinary skill standards per established cook level requirements.
High school diploma or GED required; 2+ years of equivalent culinary experience accepted in lieu.
A valid driver's license with a clean record may be required for certain assignments.

Responsibilities

Plan and develop event menus in collaboration with the catering and events team, selecting courses that align with client preferences, event themes, and seasonal availability.
Execute large-quantity food preparation while maintaining quality, consistency, and presentation standards.
Order ingredients and supplies in appropriate quantities for each event, minimizing waste while ensuring sufficient stock.
Recruit, train, and supervise banquet kitchen staff, building a skilled and efficient team.
Ensure all food preparation meets established quality guidelines, food safety standards, and regulatory requirements, maintaining inspection-ready sanitation.
Be ready for service on schedule, meeting all event timeframes and deadlines.
Clean, organize, and close work areas following each event, upholding cleanliness and safety standards.
Communicate proactively with the Executive Sous Chef regarding equipment needs, kitchen inventory, and operational concerns.
Work collaboratively with event coordinators, catering staff, and clients to ensure seamless event execution.
Maintain personal hygiene standards in compliance with Minnesota food safety regulations and Grand View Lodge protocols.
Be available for service on weekends, holidays, and extended hours during peak event seasons.
Perform other duties as assigned.