Banquet Chef

Texas A&M Athletics

• We are hiring immediately for a Banquet Chef position.
• Location: Texas A&M University, 200 John David Crow, College Station, TX.
• Schedule: Full time; more details to be available upon interview.
• Requirement: Culinary management/supervisory experience.
• Reports to: Chef De Cuisine

Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today!

Job Summary – Banquet Chef:
The Banquet Chef is responsible for overseeing all Production operations related to Athletics, and internal events. This role ensures the highest quality of food preparation, presentation, and service while maintaining cost control and adherence to health and safety standards. The Banquet Chef works closely with the Chef De Cuisine, sous chefs, and production staff to design menus, coordinate service execution, and lead the production team in producing exceptional dining experiences.

Key responsibilities include planning and directing food production for meal periods of varying size and complexity, supervising production staff, managing inventory and ordering, and maintaining strict food safety and sanitation practices. The Banquet Chef must demonstrate creativity, leadership, and the ability to adapt menus to meet client needs while ensuring consistent quality and efficiency.

The ideal candidate is a highly organized culinary professional with strong leadership skills, excellent time management, and a passion for delivering memorable dining experiences in a fast-paced, high-volume environment. This is a from scratch kitchen. Must be able to break down whole muscle proteins, fish butchery

Qualifications:

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.
• Farm to table; cooking with the seasons mentality preferred.