Banquet Chef - Main Street Abbey, LLC

Check out www.visitfranklinyard.com for an overview of Franklin Yard.  We are located just 10 minutes from South County and 20 minutes from Downtown STL in beautiful Columbia, IL.  Our exciting campus is home to the Main Street Abbey event and wedding venue, the Principal Hotel, Graphite Restaurant and Home Court Sports Bar.

 

We are seeking a banquet chef responsible for the execution of food for large-scale banquet events, ensuring the highest quality and consistency. This role involves managing a team of kitchen staff, coordinating with event planners, and ensuring that banquet menus are executed flawlessly. You will play a key role in creating an exceptional dining experience for guests while maintaining the standards of the restaurant or hotel’s culinary reputation.

Key Responsibilities:

• Menu Planning & Coordination:

  • Collaborate with the Banquet Manager, Event Coordinators, and Executive Chef to design and execute banquet menus that meet the needs of the event.
  • Develop customized menus for different types of events (e.g., weddings, corporate events, holiday parties, etc.).
  • Ensure menus are prepared according to the event's theme, dietary requirements, and budget.

• Food Preparation & Presentation:

  • Oversee the preparation and cooking of large quantities of food for banquets and events, ensuring it meets the highest standards of quality and presentation.
  • Manage the timing and execution of each dish, ensuring all food is delivered at the right temperature and plated beautifully.
  • Ensure all food is prepared in accordance with food safety and sanitation standards.

• Team Management & Supervision:

  • Lead and supervise a team of kitchen staff, including cooks, prep cooks, and dishwashers, during banquet events.
  • Assign tasks and ensure proper delegation of responsibilities to ensure efficiency.
  • Provide guidance and training to team members, ensuring a high level of performance and adherence to company standards.

• Inventory & Supply Management:

  • Manage inventory and supplies needed for each event, ensuring all necessary ingredients, kitchen tools, and equipment are available.
  • Work with the purchasing department to order supplies and ingredients for banquets, ensuring cost control and minimizing waste.
  • Maintain cleanliness and organization in all kitchen areas, including storage and preparation spaces.

• Event Execution & Quality Control:

  • Coordinate with the front-of-house staff to ensure the smooth flow of food service during banquets.
  • Ensure food is prepared and served in a timely manner, meeting guest expectations and event timelines.
  • Perform quality checks throughout the event to ensure consistency and excellence.

• Customer & Client Relations:

  • Engage with clients or event organizers as needed to ensure that their culinary needs and preferences are met.
  • Address any issues or concerns that may arise during the event in a professional and timely manner.

Qualifications:

• Experience:

  • Proven experience as a Banquet Chef, Sous Chef, or in a similar role in large-scale event or catering environments, preferably in a fine dining or hotel setting.
  • Experience in managing a kitchen team and executing large events (e.g., 100 guests).

• Skills:

  • Strong culinary skills with a focus on banquet-style food preparation, presentation, and service.
  • Ability to manage multiple tasks and events simultaneously, working under pressure to meet deadlines.
  • Excellent leadership, organizational, and communication skills.
  • Knowledge of food safety, sanitation, and kitchen management.

Benefits

Competitive Salary of /- 55k
Health, Dental, and Vision Insurance
10 Days Paid Time Off and 8 Holidays
401(k) match up to 4%
Opportunities for professional development and career growth

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