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Part Time Banquet Chef

Part Time Banquet Chef

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This position is responsible for managing banquet operations and food production per standards and menus established by Executive Chef. The Banquet Chef is also responsible for directing work activity of non-banquet staff when assisting with banquet functions. Will also assist in promoting a team spirit and good working relationship among all food and beverage staff.


Essential Duties and Responsibilities:

  • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
  • Work with conference/sales on coordinating presentation of food and buffets including location and design
  • Lead and supervise the quality/quantity of the food offered, as well as coordinate the production as it relates to all banquets
  • Review all banquet event orders to ensure all menu items and set-ups are prepared
  • Requisition food products and equipment required for all functions and executes all banquet functions
  • Conduct daily shift briefings to colleagues 
  • Assist in the development of new banquet offerings and displays
  • Follow payroll costs and productivity within budgeted guidelines
  • Provide training for new colleagues
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
  • Follow kitchen policies, procedures and service standards
  • Follow all safety and sanitation policies when handling food and beverage
  • Other duties as assigned

Supervisory Responsibilities:   None



  • Strong organizational, interpersonal, and communication skills
  • Portray a high degree of professionalism at all times
  • Numeracy skills
  • Ability to multi-task
  • Adaptability and appreciation of diversity
  • Accuracy and attention to detail
  • Sense of urgency
  • Demonstrate proactive behavior; especially with issues concerning safety, health, and customer needs
  • High energy level



  • High school diploma or equivalent
  • Culinary certification or degree preferred
  • Two (2) years of experience in Event kitchen required 

Position Type and Expected Hours of Work:


This is a part-time position with flexible days and hours including evenings, weekends and holidays.  


Environmental Factors/Physical Demands:


Work is performed in a restaurant environment both indoors and outdoors. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects in excess of 50 pounds with assistance.  Stands, sits, or walks for an extended period of time.  Subject to bending, reaching, kneeling, stooping, and lifting.