Banquet/Commissary Kitchen Chef

Job Summary/Overview
The Banquet Chef is responsible for culinary leadership, food quality, financial performance, and operational execution across Circle Square Cultural Center, Fresh Plates Catering, and Commissary Kitchen food operations.
This role reports directly to the Corporate Director of Culinary and partners closely with the Director of the Cultural Center, catering and sales management, and restaurant leadership to ensure a cohesive guest and team experience. The Banquet Chef directly oversees the culinary team of the Cultural Center and Fresh Plates Catering and supports production needs for Whistling Duck, Sid’s Coffee and Deli, Mr. B’s Big Scoops, and The Pub.
About Circle Square Cultural Center and Fresh Plates Catering
Circle Square Cultural Center is a hub of activity for residents and guests, hosting national acts, weddings, expos, galas, and business dinners. Fresh Plates Catering provides food and beverage services for in-house training and events, off-site special events, show-night drop-offs, themed nights at community centers, and food truck activations.
Our service culture is grounded in consistent execution, attention to detail, and genuine care for guests and team members. This role builds a disciplined, distinctive, practical, and people-focused culinary team.
Duties and Responsibilities
The following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in different areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Leadership & Culture

• Build and develop a high-performing culinary leadership team across Cultural Center, Fresh Plates Catering, and stewarding operations through recruitment, training, coaching, and retention.
• Establish a kitchen culture of accountability, respect, creativity, collaboration, urgency, and pride in execution.
• Model through preparation, cleanliness, consistency, service precision, communication, and operational discipline.
• Coach, recognize, and retain team members by setting clear expectations, providing meaningful development opportunities, and building a bench of future leaders.
• Lead with composure, humility, and a genuine commitment to the well-being, success, and safety of the team.

Culinary Concept & Guest Experience

• Lead the culinary identity and execution of Cultural Center and Fresh Plates Catering with approachable, thoughtfully curated, consistent, high-quality food offerings.
• Develop and maintain recipes, plating standards, prep systems, production guides, packaging specifications, and menu standards for Cultural Center, Fresh Plates Catering, and Commissary Kitchen.
• Partner with the Director of the Cultural Center and Sales and Events managers on menu engineering, tastings, and special events.
• Champion guest feedback, service recovery, and continuous improvement in food quality, presentation, timing, value, and consistency.

Financial, Procurement & Labor Management

• Own food-cost performance through accurate recipe costing, menu engineering, portion control, yield management, waste reduction, inventory discipline, and corrective action when results fall outside plan.
• Develop, manage, and monitor culinary budgets, forecasts, food-cost targets, purchasing plans, and financial performance in partnership with the Director of Culinary.
• Lead procurement and vendor relationships for food, culinary supplies, smallwares, and related operating needs; maintain clear product specifications, approved substitutions, quality standards, and competitive pricing.
• Oversee receiving, storage, rotation, requisitioning, and inventory processes to protect food quality, minimize loss, and maintain accurate cost-of-sales reporting.
• Build labor schedules around business volume, event orders, and commissary production; manage productivity, overtime, cross-training, and labor cost.

Operational Excellence

• Oversee daily culinary operations across catering and special events, ensuring disciplined execution from preparation through service and post-service close. Maintain rigorous food safety, sanitation, allergen, temperature-control, labeling, workplace-safety, and quality-assurance standards.
• Lead culinary planning for concerts, catering, private events, festivals, and community programming, including menus, event orders, production plans, staffing, timing, mobile service, and post-event review.
• Maintain kitchen, stewarding, equipment, and smallwares readiness; coordinate preventive maintenance and resolve operational issues promptly.
• Lead opening milestones including hiring, training, menus, sourcing, vendor setup, kitchen readiness, OS&E and smallwares, operating systems, and service standards.
• Perform other duties as assigned
Qualifications (Education, Experience, Technical Skills)
Education and Experience:
· 5+ years of progressive culinary leadership experience.
· Prior Banquet Chef, Executive Sous Chef, Executive Chef, or comparable leadership experience in a full-service banquet kitchen, hotel, event venue, resort, or catered-event environment required.
· Demonstrated exceptional experience across banquets, catering, and high-volume special events.
· Proven food-cost, procurement, labor-management, purchasing, inventory, and P&L acumen.
· Experience leading and developing culinary teams across multiple venues, service styles, or dayparts.
· Opening experience strongly preferred.
· ServSafe Manager certification or equivalent required; degree in Culinary Arts, Hospitality, Business, or related field preferred.

Skills and Knowledge:

· Culture-driven and people-focused.
· Culinarily grounded, concept-aware, and practical in execution.
· Financially disciplined and data-informed.
· Operationally rigorous with elevated standards.
· Calm and decisive in high-volume service, outdoor events, and complex event environments.
· Committed to developing people and building long-term teams.
· Able to work a flexible schedule as necessary, including nights, weekends, and holidays.

Personal Attributes
· Safety-minded
· Professional and friendly
· Self-motivated
· Honesty and integrity
· Attention to detail
· Team oriented/team player

Certifications and Licenses
A valid Florida Driver's License with an acceptable driving history is required.
ServSafe certified or equivalent required