Banquet Chef

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
The Banquet Chef will be responsible for the planning, preparation and execution of all catered and/or banquet events at the hotel. They will work closely with the Executive Chef and Banquet Leadership Team to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail.
What you have
High school diploma or GED required; culinary degree, diploma, or equivalent professional training preferred.
Minimum of 3–5 years of professional culinary experience, preferably in a hotel, resort, banquet, catering, or high-volume restaurant environment.
Previous experience in a supervisory or sous chef role preferred.
Demonstrated experience executing banquet events, catering functions, and large-volume food production.
Experience supporting restaurant kitchen operations and coordinating food service during busy meal periods.
ServSafe Food Handler certification required, or ability to obtain as required by property policy; ServSafe Manager certification preferred.
Strong knowledge of food preparation techniques, cooking methods, menu execution, portion control, and food presentation.
Knowledge of food safety, sanitation, proper food storage, temperature controls, and allergen management.
Ability to read and execute banquet event orders (BEOs), recipes, and standardized production guidelines
Experience in large Banquet & Catering Event Operations
Experience in Banquet hot food production and garde manger
Experience in Banquet Event Food Purchasing and Preparation
What you’ll do
Plan and execute banquet, catering, and special event kitchen operations.
Review banquet event orders (BEOs) to ensure accurate preparation according to menus, guest counts, dietary requirements, and event timelines.
Oversee food preparation, production, quality, portioning, and presentation for banquet functions.
Coordinate with culinary and event teams to ensure timely and efficient service.
Monitor inventory, assist with ordering, minimize food waste, and maintain food cost standards.
Ensure compliance with food safety, sanitation, storage, and cleanliness requirements.
Work in the restaurant as a Sous Chef when needed to support staffing and operational requirements.
Assist with daily food preparation, line setup, service execution, and kitchen supervision.
Maintain consistent food quality, presentation, portion control, and adherence to established recipes.
Butchering - processing poultry, fish, and primal cuts of larger animals
General cleaning to include equipment, floors, walls, coolers, and freezers
Dishwashing – all Trilith Guesthouse kitchen team members wash dishes
Plating dishes - presenting food for guests to the chef’s specifications
Expediting - assisting chefs in directing the flow of service from the kitchen to the location
Demonstration cooking - assisting Trilith Guesthouse chefs and guest chefs with presentations
Lead banquet plate ups, presenting food for guests to the chef’s specifications
Support communication and coordination between kitchen and front-of-house teams.
Assist with restaurant opening and closing procedures and maintain a clean, organized, and safe kitchen.
Provide direction, training, and support to cooks and other assigned culinary team members.
Assign tasks and monitor productivity to meet banquet and restaurant service deadlines.
Promote teamwork, accountability, professionalism, and compliance with property standards.
Monitor food safety practices and ensure team members follow established sanitation procedures.
Communicate staffing, inventory, equipment, and operational concerns to the Executive Chef.
Adapt to changing business needs and perform other duties as assigned by culinary leadership.
Maintain a professional presentable uniform and personal grooming
Able to effectively communicate with the team daily
Maintain a sense of ownership for the hotel/restaurant
Support and complete additional duties as necessary and assigned
Physical Demand
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Corrected vision to normal range
Ability to use knives and kitchen machinery safely and effectively
Ability to lift 35 lbs.
Ability to work long hours as needed
Mental Demands
Make sound judgments quickly
Ability to work with others in a high demand kitchen
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the kitchen, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.