Banquet Chef

Aparium Hotel Group•Fargo, ND

About The Position

The Banquet Chef works directly with the Executive Chef and Sous Chef to oversee all culinary operations related to banquet functions and group events. You will be responsible for planning, prepping, and executing high-quality food service for events ranging from intimate gatherings to large-scale functions of up to 250 guests. This includes managing production timelines, plating logistics, staff coordination, and ensuring food quality and presentation meet our standards at every touchpoint. You will collaborate on menu development tailored to client needs and event styles while maintaining efficiency in ordering, prep, and execution. A deep understanding of high-volume cooking techniques—including batch cooking, holding, and rethermalization methods is critical. You must be able to adjust quickly to last-minute changes and maintain poise under pressure during peak service times. You are highly organized, an expert communicator, and a consistent leader who sets the tone for precision and excellence in banquet execution. You lead by example—capable of jumping on the line or leading a team plating 250 entrees—understanding that leadership requires both vision and hands-on involvement. Mentorship is a key part of this role; you must teach and inspire your team while showing genuine care for both the product and the people behind it. At Aparium, we hold ourselves, our guests, and each other to high standards. You will be expected to build honest, respectful relationships across all departments. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”. Must be able to work early mornings, evenings, and weekends, depending on event schedules.

Requirements

Minimum of 3-5 years previous experience in culinary/food and beverage department head positions
Prior experience with executing plated and family style banquets up to 250 guests
Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Professional proficiency of the English language in reading, writing and verbal communication
Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Responsibilities

Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Demonstrate an advanced understanding of planning and execution of banquets and catering events
Oversee detailed banquet prep timelines, ensuring all mise en place is organized and executed to meet event schedules, with precision in large-batch cooking, proper holding, and timely service
Lead the team through efficient plating and service strategies for events up to 250 guests, ensuring food quality and presentation remain consistent from first plate to last
Will lend support to the restaurant when banquets are not in session
Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed
Coach and mentor your team on development of their skill set, technique, and menu execution to foster an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Executive Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
Maintain regular communication with the Executive Chef, F+B Management, and Sales teams to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
Be a subject matter expert in food and culinary techniques related to executing B+C events at a high level; understand the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge