Banquet Chef - FTYR NOW HIRING!

The hiring establishment is a prominent hospitality organization operating multiple venues across the District, including The Chateau, Championship and Mountain Golf Courses, The Grille, Aspen Grove, and Diamond Peak Ski Resort. This company is dedicated to providing high-quality catering and banquet services across a variety of locations that host large-scale events. Their reputation is built on delivering exceptional guest experiences through meticulous attention to food quality, culinary innovation, and outstanding service standards. Positioned at the intersection of fine dining and event catering, the company thrives on managing complex culinary operations to consistently meet and exceed customer expectations while maintaining stringent food safety standards.

The role is that of a Culinary Operations Leader who reports directly to the Executive Chef. This individual will take full charge of all culinary activities related to catered events, banquets, and large-scale food service functions spanning the multiple District venues. The position demands strong leadership abilities to oversee food production, menu execution, kitchen operations, and a dedicated culinary staff focused on banquet and catering services. The leader is entrusted with maintaining the highest culinary standards while vigilantly ensuring compliance with food safety regulations. Managing labor and food costs effectively is a critical responsibility, as is inspiring a professional culinary team to consistently deliver outstanding guest experiences. This role requires proficiency in managing multiple large-scale events simultaneously, necessitating excellent organizational and event production skills.

This opportunity is ideal for culinary professionals who have graduated from accredited culinary programs and bring 4 to 6 years of experience in banquet, catering, or high-volume culinary operations. The position offers a competitive salary range of $61,693 to $86,341 per year, depending on experience. Employment conditions may include working evenings, weekends, holidays, and extended hours during peak seasons or significant events. Certification requirements include a valid Driver's License, Washoe County Sheriff's Work Permit for Food and Beverage operations, Washoe County Food Safety Manager Certification (or the ability to obtain it within 3 months from employment), and an Alcohol Awareness card (requiring acquisition within 30 days of employment). Physical demands include the ability to lift or move up to 50 pounds. Applicants are encouraged to apply promptly as the position is open until filled.