Banquet Chef

Trailborn Hotel Management LLC • Jackson, WY

12d • Onsite

About The Position

The Banquet Prep Cook is responsible for overseeing and executing all prep production for banquet and event culinary operations. This role ensures ingredients, recipes, and mise en place are prepared accurately, efficiently, and to the highest quality standards. The Lead Banquet Chef supports the Executive Chef by organizing workflow, guiding team members, and ensuring readiness for seamless event execution.

We believe in guiding the adventure, saying yes to possibilities, and working together as one team. With excellence at our core and a touch of magic in every detail, we create experiences that are authentic, elevated, and unforgettable.

Requirements

• Proven experience with sauce preparation, butchery, and vegetable prep.
• Strong knife skills and understanding of proper culinary techniques.
• Experience in a fast-paced kitchen environment.
• Passion for cooking, creativity, and strong attention to detail.
• Commitment to quality, teamwork, and a positive work ethic.

Nice To Haves

• Food Handler’s Certification or equivalent.
• Culinary School completion (preferred).
• Experience in a high-volume restaurant.
• Strong communication skills.
• Ability to multitask, stay organized, and perform under pressure.

Responsibilities

• Prepare ingredients and components for banquet menus according to recipes and production schedules
• Execute high-volume prep while maintaining consistency, quality, and presentation standards
• Ensure proper portioning, labeling, and storage of all prepared items
• Create and manage prep lists based on Banquet Event Orders (BEOs) and production needs
• Ensure all stations are properly stocked and organized for service
• Maintain a clean, efficient, and well-structured prep environment
• Check product quality, freshness, and accuracy throughout prep
• Ensure all items meet established culinary standards before handoff to service team
• Follow and enforce all health, safety, and sanitation standards (HACCP, local regulations)
• Maintain proper food storage, labeling, and rotation (FIFO)
• Ensure cleanliness of prep areas, walk-ins, and equipment
• Assist with inventory counts and communicate shortages or overages
• Minimize waste through proper utilization and storage practices

Benefits

• Medical (with company contribution)
• Dental (with company contribution)
• Vision (with company contribution)
• Paid Time Off
• 401(k) (with company match)
• Sick Time
• Employee Dining Discounts
• Employee Marketplace Discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree