Key Responsibilites 

• Support all aspects of banquet kitchen operations, ensuring consistent, high-quality execution for events of all sizes
• Collaborate with the Executive Chef to develop and maintain menus, manage inventory, and meet food cost and labor goals
• Participate in client tastings and support event planning with the sales and catering teams
• Lead and mentor kitchen staff, promoting a positive, efficient, and accountable work environment
• Ensure adherence to sanitation, safety, and food handling standards