Banquet Chef

Reports to:
Executive Chef, position is exempt

The Banquet Chef works directly with the Executive Chef and Sous Chef to oversee all culinary operations related to banquet functions and group events. You will be responsible for planning, prepping, and executing high-quality food service for events ranging from intimate gatherings to large-scale functions of up to 250 guests. This includes managing production timelines, plating logistics, staff coordination, and ensuring food quality and presentation meet our standards at every touchpoint.

You will collaborate on menu development tailored to client needs and event styles while maintaining efficiency in ordering, prep, and execution. A deep understanding of high-volume cooking techniques—including batch cooking, holding, and rethermalization methods is critical. You must be able to adjust quickly to last-minute changes and maintain poise under pressure during peak service times.

You are highly organized, an expert communicator, and a consistent leader who sets the tone for precision and excellence in banquet execution. You lead by example—capable of jumping on the line or leading a team plating 250 entrees—understanding that leadership requires both vision and hands‑on involvement. Mentorship is a key part of this role; you must teach and inspire your team while showing genuine care for both the product and the people behind it.

At Aparium, we hold ourselves, our guests, and each other to high standards. You will be expected to build honest, respectful relationships across all departments. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open‑minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative;

we have a no‑tolerance policy for the “old school way”.

Must be able to work early mornings, evenings, and weekends, depending on event schedules.

• Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Demonstrate an advanced understanding of planning and execution of banquets and catering events
• Oversee detailed banquet prep timelines, ensuring all mise en place is organized and executed to meet event schedules, with precision in large-batch cooking, proper holding, and timely service
• Lead the team through efficient plating and service strategies for events up to 250 guests, ensuring food quality and presentation remain consistent from first plate to last
• Will lend support to the restaurant when banquets are not in session
• Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed
• Coach and mentor your team on development of their skill set, technique, and menu execution to foster an environment of continuous growth; effectively use corrective action to address root causes of issues, course‑correcting any missed opportunities
• Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Executive Chef, engineering department, and any third‑party vendors to make corrections and improvements as needed
• Maintain regular communication with the Executive Chef, F+B Management, and Sales teams to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
• Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets &…