Banquet Chef - Anthology Events

Banquet Chef
Anthology Events at Book Tower | Detroit, MI

Position Overview
Anthology hosts elevated weddings, corporate events, social gatherings, and private dining experiences across a collection of distinctive event spaces.
The Banquet Chef is responsible for the planning, preparation, execution, and overall quality of banquet culinary operations. This role requires a hands‑on culinary leader who thrives in a high‑volume event environment and can consistently deliver exceptional food while maintaining strong standards around organization, labor, food cost, sanitation, and team development.

• 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
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• 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,…