Banquet Chef at Aparium Hotel Group

Fargo, North Dakota, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

0.0

Posted On

17 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet operations, Culinary leadership, Menu development, High-volume cooking, Batch cooking, Plating logistics, Staff coordination, Inventory management, P&L management, KPI analysis, Food safety, Team mentorship, Communication, Microsoft Excel, Microsoft Word

Industry

Hospitality

Description

BANQUET CHEF POSITION PROFILE Reports to: Executive Chef, position is exempt THE ROLE The Banquet Chef works directly with the Executive Chef and Sous Chef to oversee all culinary operations related to banquet functions and group events. You will be responsible for planning, prepping, and executing high-quality food service for events ranging from intimate gatherings to large-scale functions of up to 250 guests. This includes managing production timelines, plating logistics, staff coordination, and ensuring food quality and presentation meet our standards at every touchpoint. You will collaborate on menu development tailored to client needs and event styles while maintaining efficiency in ordering, prep, and execution. A deep understanding of high-volume cooking techniques—including batch cooking, holding, and rethermalization methods is critical. You must be able to adjust quickly to last-minute changes and maintain poise under pressure during peak service times. You are highly organized, an expert communicator, and a consistent leader who sets the tone for precision and excellence in banquet execution. You lead by example—capable of jumping on the line or leading a team plating 250 entrees—understanding that leadership requires both vision and hands-on involvement. Mentorship is a key part of this role; you must teach and inspire your team while showing genuine care for both the product and the people behind it. At Aparium, we hold ourselves, our guests, and each other to high standards. You will be expected to build honest, respectful relationships across all departments. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”. Must be able to work early mornings, evenings, and weekends, depending on event schedules. WHAT YOU WILL DO * Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience * Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate an advanced understanding of planning and execution of banquets and catering events * Oversee detailed banquet prep timelines, ensuring all mise en place is organized and executed to meet event schedules, with precision in large-batch cooking, proper holding, and timely service * Lead the team through efficient plating and service strategies for events up to 250 guests, ensuring food quality and presentation remain consistent from first plate to last * Will lend support to the restaurant when banquets are not in session * Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution to foster an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Executive Chef, engineering department, and any third-party vendors to make corrections and improvements as needed * Maintain regular communication with the Executive Chef, F+B Management, and Sales teams to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality HOW YOU LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques related to executing B+C events at a high level; understand the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge WHAT YOU WILL NEED * Minimum of 3-5 years previous experience in culinary/food and beverage department head positions * Prior experience with executing plated and family style banquets up to 250 guests * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers WHO WE ARE Hotels done differently. It’s not just a slogan it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Soulful, sophisticated, and avant-garde, the Jasper Hotel serves as Fargo’s social hub for cultured locals and modern travelers looking to connect, discover and indulge, the intersection of luxury and community. Redefining hotel luxury in North Dakota, this new build has 6,000 square feet of flexible space, 125 rooms and features Rosewild Restaurant, a signature lobby lounge, and a café. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.

Responsibilities

The Banquet Chef oversees all culinary operations for group events, including planning, prepping, and executing high-quality food service for up to 250 guests. They collaborate with the Executive Chef on menu development while leading, mentoring, and coordinating the culinary team to ensure consistent food quality and operational efficiency.