Banquet Chef - FTYR NOW HIRING!

The organization hiring for this role is a multifaceted recreation and hospitality enterprise managing several prominent venues in the District, including The Chateau, Championship and Mountain Golf Courses, The Grille, Aspen Grove, and Diamond Peak Ski Resort. These venues serve a diverse clientele with a range of services, from elegant banquets and catered events to daily food service operations across golf courses and ski resort facilities. The company's commitment to exceptional guest experiences is evident in their dedication to culinary excellence, rigorous standards for food safety, and the seamless execution of large-scale events. With a dynamic array of venues, the company provides unique opportunities for culinary professionals to engage in diverse and high-volume catering and banquet operations.

This role specifically reports directly to the Executive Chef and involves leading all culinary operations linked to catered events and large banquet services. The successful candidate will spearhead food production processes, oversee kitchen operations, and manage a culinary team across multiple venues. The position requires seasoned leadership skills to maintain high culinary standards and ensure compliance with safety regulations while also controlling food and labor costs effectively. It demands a professional who shines in high-pressure environments, capable of managing simultaneous large-scale events and delivering exquisite service that enhances the reputation of the venues. The role entails working in an environment that values teamwork, operational excellence, and guest satisfaction at every interaction.

Employment type for this position is full-time, offering a competitive annual salary ranging from $63,544 to $88,931, with the exact compensation dependent on experience and qualifications. The role may require flexibility with working hours, including evenings, weekends, holidays, and extended shifts during peak seasons or special events, reflecting the nature of the hospitality and events industry. Candidates must hold relevant culinary qualifications, including graduation from an accredited culinary program and have substantial experience, specifically 4 to 6 years, in banquet, catering, or high-volume culinary operations. Mandatory certifications include a valid Driver's License, Washoe County Sheriff's Work Permit for Food and Beverage operations, and either an existing or soon-to-be-obtained Washoe County Food Safety Manager Certification and Alcohol Awareness card. Physical demands include the ability to lift and/or move up to 50 pounds, underscoring the active and hands-on nature of this leadership role in culinary operations. Overall, this position offers an exciting career opportunity for an experienced culinary leader eager to contribute to and grow within a vibrant hospitality and events organization.