Banquet Chef (Hourly

Who You Are

Are you a confident culinary leader who thrives in fast‑paced event environments? Can you bring calm to complexity, pride to presentation, and purpose to every plate? Are you someone who leads by example, communicates clearly, and takes ownership of the full‑kitchen experience—from prep through breakdown— while inspiring your team to deliver excellence at every event?

• Lead and model Bold’s values and standards, setting clear expectations and holding Lutimos and Execution Chefs accountable during service.
• Direct, coach, and develop the kitchen team through pre‑shift lineups, real‑time feedback, and post‑event reflection.
• Foster a positive, professional event‑day culture by managing resources, breaks, and team well‑being.

• Review all BEOs, OPS Packs, pull sheets, diagrams, and timelines to ensure accuracy, readiness, and alignment.
• Collaborate with Sales, Support Managers, and Houseman to confirm details, staffing needs, and equipment pulls.
• Strategically plan staffing and logistics based on event style, service flow, and guest experience goals.

• Serve as the on‑site kitchen lead, establishing clear communication with planners, clients, and venue partners.
• Oversee load‑in, kitchen setup, role assignments, and SOP execution, ensuring menu accuracy and dietary compliance.
• Manage service flow and team performance in real time, maintaining timing, quality, presentation, and uniform standards.

• Ensure all breakdown, cleaning, side work, and equipment loading are completed thoroughly and correctly.
• Complete BOH Event Recaps, follow food‑chain protocols, and return all items to their proper locations.
• Secure vehicles, warehouse, and equipment, closing out each event with full ownership and accountability.

• Strong knowledge of event catering operations, food safety standards, kitchen logistics, and large‑scale service styles (plated, buffet, stations).
• Proven ability to lead and communicate effectively—coaching teams, managing performance, resolving issues, and collaborating with FOH, clients, and venue partners.
• Excellent organizational and problem‑solving skills, including executing BEOs and timelines, managing time and physical demands, adapting quickly on‑site, and working evenings, weekends, and holidays.
• Ability to travel throughout the Greater Atlanta market to multiple venues.

• Constant standing and walking
• Must be able to stand and exert well‑paced mobility for the length of the shift
• Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
• Must be able to lift up to 25 lbs on a regular and continuing basis
• Occasional pushing, pulling, lifting or carrying up to 75 lbs
• Requires manual dexterity to use and operate all necessary equipment