Banquet Chef

Description

Job Title: Banquet Chef 

Location: Idle Hour Club 

Reports To: Executive Chef 

Department: Culinary

Position Summary:

Idle Hour Club is seeking a skilled and highly organized Banquet Chef to oversee the preparation and execution of banquet and event cuisine. This role requires a hands-on leader with strong culinary expertise, particularly in banquets and a la carte operations, who can uphold the culinary standards set by the Executive Chef—even in their absence. The ideal candidate will be dependable, efficient in managing large-scale food production, and a strong communicator who ensures that the kitchen operates in full compliance with health and safety regulations.

Requirements

Key Responsibilities:

• Event Execution & Food Preparation:
  • Plan and execute banquet food production with attention to timing, quality and presentation.
  • Create detailed prep lists and event timelines to ensure efficient kitchen operation.
  • Fire and plate banquet food accurately and consistently, following event orders.
• Culinary Standards & Leadership:
  • Maintain and enforce culinary standards and recipes established by the Executive Chef.
  • Serve as the kitchen lead in the absence of the Executive Chef, ensuring continuity of quality and operations.
  • Train and mentor junior staff to maintain consistent food quality.
• Butchery & Product Handling:
  • Break down proteins from whole form (beef, poultry, fish, etc.) with accuracy and minimal waste.
  • Ensure proper handling, labeling, and rotation of all inventory.
• Ordering & Inventory:
  • Generate order lists for upcoming banquets based on event schedules and inventory levels.
  • Work with vendors as needed to ensure timely delivery of high-quality ingredients.
• A  la Carte Support:
  • Assist on the a la carte line during off-peak banquet times or as needed.
  • Apply fine dining plating standards and techniques when covering a la carte service.
• Sanitation & Compliance:
  • Uphold all local and state health code regulations.
  • Maintain cleanliness and organization of all kitchen storage, walk-ins, and prep areas.
  • Conduct regular inspections to ensure sanitation standards are consistently met

Qualifications:

• Minimum 3-5 years of experience in banquet culinary operations, with at least 1 year in a supervisory role.
• Formal culinary training or equivalent professional experience.
• Strong knowledge of banquet production, butchery techniques, and a la carte service.
• Excellent communication and organizational skills.
• Ability to manage multiple events and priorities simultaneously.
• ServeSafe or equivalent food handler certification (or ability to obtain upon hire)