Banquet Sous Chef

The Marcus Corporation • Lincoln, NE

1d • Onsite

About The Position

The Banquet Chef leads all banquet culinary operations, ensuring high-quality food production, cost control, and exceptional event execution while developing a high-performing team.

Requirements

• 3–5+ years culinary experience, banquet or high-volume preferred
• Previous leadership experience required
• Strong knowledge of food safety and cost control
• Ability to work flexible schedule including weekends and holidays

Responsibilities

• Lead, train, and develop banquet culinary team
• Execute banquet production based on BEOs and forecasts
• Oversee food quality, presentation, and consistency
• Manage food, labor, and operating costs
• Ensure compliance with food safety and sanitation standards
• Collaborate with sales, catering, and operations teams
• Act as culinary leader during high-volume events

Benefits

• Medical
• Dental
• Vision
• 401K with company match
• Paid time off (PTO)
• 6 company paid holidays
• Employee meal program
• Employee Discounts with Marriott Hotels and Marcus Hotels & Resort properties
• Career growth and development opportunities
• Employee Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed