Position Summary

The Banquet Chef is responsible for the planning, preparation, and execution of high-quality food for catered events, receptions, galas, private functions, museum programs, and other special events. Working closely with the Executive Chef and culinary leadership team, this position oversees banquet food production and ensures consistent quality, presentation, timing, and execution across all events. The Banquet Chef provides leadership and direction to culinary staff assigned to banquet operations and works closely with the Event and Food & Beverage teams to ensure menus are executed according to client expectations and established culinary standards. This position requires flexibility to work evenings, weekends, holidays, and extended hours based on the event schedule.

This role pays an annual salary of $90,000 - $100,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 27, 2026.

About the Venue

Oak View Group is launching a high-volume, high-impact events program inside the Lucas Museum of Narrative Art, one of Los Angeles' most anticipated cultural destinations.

The Banquet Chef will lead culinary execution for a robust calendar of large-scale events and private functions. This role is built on planning, organization, and disciplined execution, where success is determined long before service begins. This is not a traditional banquet role. It requires a chef who understands how to build systems, manage complexity, and execute consistently at scale while maintaining strong attention to detail.

Responsibilities

• Manage the preparation and execution of banquet and catered food service for events ranging from intimate receptions to large-scale functions.
• Assist the Executive Chef with menu planning, recipe development, and banquet menu execution.
• Review banquet event orders (BEOs) and event details to determine food production requirements, quantities, timing, and staffing needs.
• Develop detailed production schedules and prep lists for upcoming events.
• Ensure all food is prepared according to established recipes, quality standards, portion controls, and presentation specifications.
• Manage and oversee the preparation, plating, presentation, holding, and service of banquet food.
• Ensure food is delivered to the appropriate service areas on time and at the proper temperature.
• Communicate with the front-of-house and event teams to ensure seamless timing between culinary production and guest service.
• Adjust production and execution based on changing guest counts, event requirements, and service needs.
• Maintain consistent food quality and presentation across multiple events and service periods.
• Assist with menu tastings, special event preparations, and client presentations as needed.
• Manage, train, coach, and develop banquet culinary staff.
• Assign daily work responsibilities and oversee culinary production during events.
• Ensure appropriate staffing levels based on event volume and production requirements.
• Monitor employee attendance, performance, productivity, and adherence to culinary standards.
• Provide coaching and feedback to culinary team members.
• Assist with interviewing, hiring, onboarding, and training culinary employees.
• Promote a positive, collaborative, and professional kitchen culture.
• Ensure all culinary employees follow company policies and food safety procedures.
• Ensure all food preparation and service complies with health department regulations, HACCP standards, and company food safety policies.
• Monitor proper food handling, storage, labeling, temperature control, and rotation.
• Conduct regular inspections of food preparation and storage areas.
• Maintain clean, organized, and sanitary kitchen and banquet production areas.
• Ensure proper cleaning and sanitation of equipment and workspaces before, during, and after events.
• Report equipment issues, maintenance needs, and safety concerns to culinary leadership.
• Assist with ordering, receiving, storing, and rotating food and culinary supplies.
• Monitor food inventory and communicate upcoming production needs to the Executive Chef.
• Assist with portion control, food costing, and waste reduction.
• Maintain accurate production and inventory records.
• Monitor banquet food usage and identify opportunities to reduce waste while maintaining quality.
• Assist with maintaining appropriate par levels for frequently used banquet products and ingredients.
• Work closely with the Executive Chef, Food & Beverage leadership, Event Managers, and service staff to execute events successfully.
• Participate in pre-event meetings and banquet production planning.
• Communicate menu changes, dietary requirements, allergies, and special requests to the culinary team.
• Assist with event breakdown, food storage, product recovery, and kitchen reset following events.
• Support other culinary operations during periods of high volume as needed.
• Perform other duties as assigned.

Qualifications

• High school diploma or equivalent required; culinary degree or formal culinary training preferred.
• 3-5 years of professional culinary experience, including experience in banquet, catering, hotel, restaurant, museum, entertainment, or high-volume food service operations.
• Minimum of 2 years of kitchen management experience.
• Strong knowledge of banquet food production, preparation, and presentation.
• Experience reading and executing banquet event orders and production schedules.
• Strong understanding of food safety and sanitation practices.
• Ability to manage multiple events and production priorities simultaneously.
• Strong leadership, communication, and organizational skills.
• Food Protection Manager certification or ServSafe certification as required.