Responsibilities:

Prepare and execute banquet menus according to BEOs and guest expectations Maintain food quality, portion control, and presentation standards Manage inventory, ordering, and food cost control for banquet functions Ensure compliance with health, safety, and sanitation standards Work flexible schedules, including weekends and holidays

Qualifications:

3–5 years of culinary experience; banquet/catering leadership preferred Culinary degree or equivalent experience a plus Strong leadership, organization, and communication skills ServSafe or equivalent certification required