Banquet Chef, Grouse Mountain Lodge

Pursuit Collection•Whitefish, MT

1d•Onsite

About The Position

The Banquet Chef leads all banquet and catering culinary operations at Grouse Mountain Lodge, delivering high-quality food for weddings, conferences, and group events of all sizes. This role owns banquet production from planning through execution, translating event orders into flawless culinary experiences while developing a strong, engaged banquet kitchen team.

Requirements

High school diploma or GED required
Current ServSafe certification or food handler sanitation certificate required (or ability to obtain upon hire)
3+ years of culinary leadership experience in high-volume banquet, catering, or full-service operations
Experience with production planning, recipe costing, and food cost controls
Proven ability to lead, organize, and prioritize multiple events in a fast-paced environment with a strong sense of urgency and accuracy
Ability to make decisions, solve problems, and exercise good judgment under pressure
Strong understanding of food safety, HACCP, FIFO, and proper rotation and storage procedures
Ability to control costs, including food cost, labor, and expenses
Solid written and verbal communication skills, with the ability to build positive working relationships across kitchen, service, and events teams
Strong “can-do” attitude with willingness to be flexible and adaptable, plus a sense of humor and the ability to ‘let things roll’ when the unexpected happens

Nice To Haves

Culinary degree, apprenticeship, or equivalent professional training preferred
Experience executing high-volume wedding and event catering strongly preferred
Experience working in a seasonal resort environment with diverse teams preferred

Responsibilities

Lead all banquet and catering food production, including prep, line, plating, and on-site execution for weddings, conferences, holiday functions, and group events
Attend weekly banquet event order (BEO) review meetings; translate BEOs into production schedules, par levels, staffing plans, and equipment needs, proactively flagging capacity or supply concerns
Supervise, train, and mentor banquet cooks and prep staff, providing coaching and development to build strong talent and high levels of engagement
Collaborate with the Executive Chef on banquet menu development, recipe costing, and seasonal offerings highlighting local ingredients and Montana-inspired cuisine
Manage ordering, inventory, waste, and food cost controls for banquet operations in line with established budgets and forecasts
Ensure execution of guest special requests and accurate accommodation of food allergies, preferences, and intolerances
Maintain sanitation and cleanliness of all banquet kitchen stations and uphold state and federal food safety standards
Work as one team with banquet service, sales, and event planning partners to deliver seamless guest experiences