Event Specialist Chef:

• Lead the planning, preparation, and execution of banquet menus for weddings, corporate events, and other special functions.
• Work with planners to customize menus that relate to a theme and feel of the event, client preferences, dietary needs, and budget.
• Work with Executive Chef to maintain wedding events and food are executed at a 5-star level as well as adding a modern approachable to dishes.
• Manage all back-of-house banquet operations, ensuring food is prepared on time, at high quality, and in compliance with health and safety regulations.
• Research and Development, new ideas and menu concepts to be presented and discussed to keep in line with trends.
• Creative culture: developing the team to be creative with menus and presentation of food.
• Fostering a team that encourages growth, education, and retention.
• Hands on training for all team members; taking time to clearly explain the vision and end goals.
• Supervise and train banquet kitchen staff, including scheduling, delegation, and performance feedback.
• Individual must always have attention to detail with all orders, prep lists, events, cleanliness of kitchen, coolers and back of house areas and their teams presentation

Qualifications

• Minimum 5 years of culinary experience, with at least 2 years in a leadership role in banquets or catering.

• Culinary degree or equivalent professional training.
• Proven ability to manage high-volume food production for large-scale events.

• Strong leadership, communication, and team-building skills.

• Excellent organizational and time-management abilities.

• Knowledge of food safety and sanitation standards (ServSafe Certification required).

• Experience with cost control, inventory, and vendor management.

• Flexibility to work evenings, weekends, and holidays, especially during peak event seasons (spring through fall).

• Familiarity with Cape Cod’s local ingredients and regional cuisine.
• Experience working in resort or destination event settings.