Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,500.00 - $86,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Meal Allowances
Job Description
The Banquet Chef position is a critical role in a dynamic hospitality environment located in Bend, OR. The hiring establishment is a reputable venue known for hosting a wide range of banquet and catering events, committed to delivering exceptional culinary experiences and outstanding customer service. This organization values quality, precision, and teamwork, providing an exciting workplace for culinary professionals who aspire to thrive in banquet operations. The venue regularly accommodates events ranging from corporate functions and social gatherings to weddings and large-scale celebrations, necessitating a high standard of kitchen management and food preparation to meet the varying demands of each occasion.
The role of Banquet Chef involves comprehensive oversight of all banquet food and beverage operations, including meticulous planning, organizing, and supervising every aspect of banquet kitchen activities. This position requires a hands-on approach to ensure that all food preparation, production, and presentation meet rigorous culinary standards and client expectations. The Banquet Chef acts as the operational leader in the banquet kitchen, coordinating with multiple departments including sales, catering, and culinary leadership to guarantee seamless event execution from start to finish. The position offers a salary range of $80,000 to $85,000, reflecting the expertise and responsibility that accompanies this key leadership role.
As the Banquet Chef, the individual will lead daily kitchen operations, ensuring efficient workflow and high-quality food production aligned with event specifications. The role demands effective communication skills to liaise between kitchen teams and service staff, promoting collaboration and timely delivery. Inventory management, including setting par levels and monitoring stock, is a vital part of the job to support operational readiness for all events. The Banquet Chef also aids in menu development alongside the Executive Chef, ensuring that banquet offerings are innovative, appealing, and cost-effective. This position requires vigilance in maintaining kitchen hygiene standards and adherence to food safety regulations, underpinning the overall reputation for excellence. The Banquet Chef plays an essential role in staff oversight, providing training, monitoring performance, and stepping into Sous Chef duties during less busy periods, showcasing versatility and leadership within the kitchen hierarchy.
The role of Banquet Chef involves comprehensive oversight of all banquet food and beverage operations, including meticulous planning, organizing, and supervising every aspect of banquet kitchen activities. This position requires a hands-on approach to ensure that all food preparation, production, and presentation meet rigorous culinary standards and client expectations. The Banquet Chef acts as the operational leader in the banquet kitchen, coordinating with multiple departments including sales, catering, and culinary leadership to guarantee seamless event execution from start to finish. The position offers a salary range of $80,000 to $85,000, reflecting the expertise and responsibility that accompanies this key leadership role.
As the Banquet Chef, the individual will lead daily kitchen operations, ensuring efficient workflow and high-quality food production aligned with event specifications. The role demands effective communication skills to liaise between kitchen teams and service staff, promoting collaboration and timely delivery. Inventory management, including setting par levels and monitoring stock, is a vital part of the job to support operational readiness for all events. The Banquet Chef also aids in menu development alongside the Executive Chef, ensuring that banquet offerings are innovative, appealing, and cost-effective. This position requires vigilance in maintaining kitchen hygiene standards and adherence to food safety regulations, underpinning the overall reputation for excellence. The Banquet Chef plays an essential role in staff oversight, providing training, monitoring performance, and stepping into Sous Chef duties during less busy periods, showcasing versatility and leadership within the kitchen hierarchy.
Job Requirements
- High school diploma or equivalent
- Proven experience in banquet kitchen operations or similar culinary leadership role
- Ability to perform essential job functions with or without accommodation
- Successful completion of pre-employment drug screen and background check
- Strong mathematical aptitude including use of fractions and percentages
- Demonstrated problem-solving skills and adaptability in fast-paced environments
- Consistently maintain professional appearance and approved uniform
- Ability to assess food quality through tasting and visual methods
- Effective verbal and written communication skills
- Proficiency with Google Workspace and Microsoft Office applications
- Valid Oregon Food Handler Card
- ServSafe Certification preferred
Job Qualifications
- Ability to perform all essential functions of the role, with or without reasonable accommodation
- Must pass a pre-employment drug screen and background check
- Strong mathematical skills
- Effective problem-solving and adaptability
- Professional appearance, well-groomed and in approved uniform
- Ability to assess food quality
- Strong communication skills
- High school diploma or equivalent
- Proficiency in Google Workspace and Microsoft Office
- Valid Oregon Food Handler Card
- ServSafe Certification preferred
Job Duties
- Lead and manage day-to-day operations of the banquet kitchen
- Review banquet event orders daily and communicate updates to the team
- Supervise and coordinate banquet kitchen staff and culinary activities
- Collaborate with executive chef and banquet leadership on food production and plating
- Establish daily priorities and assign prep and production tasks
- Communicate effectively with kitchen and service teams
- Conduct daily inventory and maintain adequate stock levels
- Work with sales and catering teams to support events and special occasions
- Assist in setting par levels and managing inventory
- Support executive chef in banquet menu development
- Maintain inventory control and kitchen readiness
- Perform regular kitchen walk-throughs
- Oversee equipment maintenance and cleanliness
- Ensure proper workstation stocking
- Update recipe cards and production schedules
- Ensure menu items meet quality standards
- Coordinate with purchasing and storeroom teams
- Review food costs and sales data
- Monitor and evaluate staff performance
- Assume sous chef responsibilities when operations are light
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
