Senior Banquet Chef

Compass Group•Bentonville, AR

24d•$75,000 - $90,000•Onsite

About The Position

Wolfgang Puck Catering is seeking a Senior Banquet Chef to support the culinary leadership team at the renowned Crystal Bridges. This dynamic operation delivers more than 500 events annually, including large-scale outdoor celebrations, weddings, galas, corporate functions, museum events, and exclusive private experiences. In this role, you will partner closely with the Director of Culinary to lead banquet and catering production across different event settings. The ideal candidate brings a passion for hospitality, strong banquet execution skills, and the ability to thrive in a fast-paced environment where creativity, quality, and flawless event delivery are essential. This is an outstanding opportunity for a culinary professional who enjoys high-volume event production, collaborative leadership, and creating memorable guest experiences.

Requirements

Degree in Culinary Arts, Food Service Management, Hospitality, or a related field; equivalent culinary training and experience will also be considered.
Experience leading culinary operations within banquet, catering, hotel, resort, convention center, country club, or high-volume event environments.
Strong knowledge of multiple kitchen stations, banquet production, and large-scale event execution.
Understanding of food costing, purchasing, inventory control, and quality management.
Knowledge of food safety regulations and sanitation best practices.
Current ServSafe certification or the ability to obtain certification.
Strong organizational, communication, and interpersonal skills.
Ability to adapt quickly, prioritize effectively, and perform successfully in fast-paced environments.
Experience supporting large-scale catering and special events operations.
Familiarity with off-premise catering logistics, outdoor events, and multi-venue production environments.
HACCP certification or additional food safety credentials.
Passion for culinary innovation, contemporary food trends, and creative presentation techniques.
Experience leading, mentoring, and developing diverse culinary teams.

Responsibilities

Partner with the Culinary Team to oversee daily culinary operations for banquet, catering, and special event functions.
Lead food production and execution for a diverse portfolio of events, including weddings, galas, corporate events, outdoor functions, and VIP experiences.
Ensure compliance with all food safety, sanitation, ServSafe, HACCP, and workplace safety standards.
Train, coach, and develop culinary team members while fostering a collaborative and inclusive kitchen culture.
Support staffing, scheduling, and labor management to ensure successful event execution.
Assist with menu implementation, event production planning, ordering, inventory management, and food preparation.
Maintain high culinary standards through exceptional food quality, presentation, consistency, and guest satisfaction.
Monitor food costs, inventory levels, waste management, and purchasing practices to support operational goals.
Collaborate with culinary and marketing teams to introduce new offerings, seasonal menus, and innovative event experiences.
Provide hands-on leadership during high-volume service periods and large-scale campus events.
Support continuous improvement efforts related to operational efficiency, guest experience, and team development.