Event Specialist Chef:
- Lead the planning, preparation, and execution of banquet menus for weddings, corporate events, and other special functions.
- Work with planners to customize menus that relate to a theme and feel of the event, client preferences, dietary needs, and budget.
- Work with Executive Chef to maintain wedding events and food are executed at a 5-star level as well as adding a modern approachable to dishes.
- Manage all back-of-house banquet operations, ensuring food is prepared on time, at high quality, and in compliance with health and safety regulations.
- Research and Development, new ideas and menu concepts to be presented and discussed to keep in line with trends.
- Creative culture: developing the team to be creative with menus and presentation of food.
- Fostering a team that encourages growth, education, and retention.
- Hands on training for all team members; taking time to clearly explain the vision and end goals.
- Supervise and train banquet kitchen staff, including scheduling, delegation, and performance feedback.
- Individual must always have attention to detail with all orders, prep lists, events, cleanliness of kitchen, coolers and back of house areas and their teams presentation
Qualifications
Minimum 5 years of culinary experience, with at least 2 years in a leadership role in banquets or catering.
- Culinary degree or equivalent professional training.
- Proven ability to manage high-volume food production for large-scale events.
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Strong leadership, communication, and team-building skills.
Excellent organizational and time-management abilities.
Knowledge of food safety and sanitation standards (ServSafe Certification required).
Experience with cost control, inventory, and vendor management.
Flexibility to work evenings, weekends, and holidays, especially during peak event seasons (spring through fall).
- Familiarity with Cape Cod’s local ingredients and regional cuisine.
- Experience working in resort or destination event settings.
Equal Opportunity Employer
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