Banquet Chef - Anthology Events
Method Co.
Detroit
- Lead all culinary preparation and execution for weddings, corporate events, social events, and other private functions.
- Oversee plated dinners, stations, buffets, cocktail receptions, passed hors d'oeuvres, and other event formats.
- Review Banquet Event Orders (BEOs) and event details to ensure proper preparation, staffing, timing, and execution.
- Coordinate closely with the Events and Operations teams to ensure seamless service and an exceptional guest experience.
- Maintain consistency in food quality, presentation, portioning, and execution across all events.
- Participate in menu development, tastings, and special event planning.
- Adapt quickly to event changes, special requests, dietary restrictions, and evolving guest counts.
- Lead, train, schedule, and develop the banquet culinary team.
- Establish clear expectations and maintain accountability for performance, preparation, cleanliness, and execution.
- Create a positive, professional, and collaborative kitchen environment.
- Provide hands-on leadership during event preparation and service.
- Assist with recruiting, onboarding, training, and development of culinary team members.
- Partner effectively with other culinary leaders throughout Book Tower when necessary.
- Manage food and labor costs while maintaining Anthology's standards for quality and hospitality.
- Forecast product and staffing needs based on upcoming event volume and BEOs.
- Oversee ordering, receiving, inventory, storage, and proper product rotation.
- Minimize waste through thoughtful purchasing, production planning, and utilization.
- Monitor banquet kitchen productivity and identify opportunities to improve efficiency.
- Ensure appropriate staffing levels based on event size, complexity, and business needs.
- Ensure compliance with all food safety, sanitation, health department, and workplace safety requirements.
- Maintain a clean, organized, and inspection-ready kitchen at all times.
- Ensure proper food handling, labeling, storage, temperature control, and sanitation procedures.
- Maintain equipment and communicate repair or maintenance needs promptly.
- Uphold Method Co. and Anthology Events standards, policies, and procedures.
- 3+ years of culinary leadership experience, preferably within banquets, catering, hotels, private events, or high-volume hospitality.
- Previous Banquet Chef, Sous Chef, Executive Sous Chef, or comparable leadership experience strongly preferred.
- Demonstrated experience executing large-scale plated events and multiple event formats.
- Strong knowledge of food preparation, production, purchasing, inventory, and cost controls.
- Experience reading and executing BEOs.
- Proven ability to lead, train, motivate, and hold culinary teams accountable.
- Strong organizational and time-management skills with the ability to manage multiple events and priorities simultaneously.
- Ability to remain composed and solutions-oriented in a fast-paced event environment.
- Strong communication skills and ability to collaborate effectively with culinary, service, sales, and event operations teams.
- Flexible availability, including nights, weekends, holidays, and extended hours based on the event schedule.
- Culinary degree or formal culinary training preferred but not required.
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