Banquet Chef

As a Banquet Chef at Aramark, you will lead all back-of-house operations for catered events, ensuring high-quality food and presentation for groups of all sizes. You will plan and execute banquet menus, manage prep and cooking timelines, and coordinate with front-of-house teams to deliver on-time service. Responsibilities include supervising kitchen staff, enforcing food safety standards, managing inventory and ordering, and maintaining cost controls. You'll model Aramark's commitment to teamwork, safety, and service while training staff and supporting continuous improvement in a fast-paced environment.

Responsibilities

• Plan and execute banquet and catered event menus for groups of varying sizes.
• Supervise, schedule, and train kitchen staff for banquet operations.
• Oversee food preparation, cooking, and plating to ensure quality and consistency.
• Coordinate timing and service details with front-of-house and event teams.
• Ensure compliance with all food safety, sanitation, and HACCP standards.
• Manage inventory, ordering, and waste to meet cost and portion control targets.
• Maintain clean, safe, and organized kitchen and storage areas.
• Support menu development, recipe standardization, and process improvements.
• Monitor event timelines and adjust production to meet service deadlines.
• Model Aramark's culture of safety, teamwork, and service excellence.

Required Skills

• Banquet production planning
• High-volume cooking
• Food safety and sanitation
• Menu execution and plating
• Staff training and supervision
• Inventory and cost control
• Kitchen scheduling
• Quality control
• Time management
• Event coordination with front-of-house