Banquet Chef - Anthology Events

About the role

Banquet Chef

Anthology Events at Book Tower | Detroit, MI

Position Overview

Anthology Events is seeking an experienced and highly organized Banquet Chef to lead culinary execution for our private events program at the historic Book Tower in Downtown Detroit. Anthology hosts elevated weddings, corporate events, social gatherings, and private dining experiences across a collection of distinctive event spaces.

The Banquet Chef is responsible for the planning, preparation, execution, and overall quality of banquet culinary operations. This role requires a hands-on culinary leader who thrives in a high-volume event environment and can consistently deliver exceptional food while maintaining strong standards around organization, labor, food cost, sanitation, and team development.

Essential Functions & Responsibilities

Culinary & Event Execution

• Lead all culinary preparation and execution for weddings, corporate events, social events, and other private functions.
• Oversee plated dinners, stations, buffets, cocktail receptions, passed hors d'oeuvres, and other event formats.
• Review Banquet Event Orders (BEOs) and event details to ensure proper preparation, staffing, timing, and execution.
• Coordinate closely with the Events and Operations teams to ensure seamless service and an exceptional guest experience.
• Maintain consistency in food quality, presentation, portioning, and execution across all events.
• Participate in menu development, tastings, and special event planning.
• Adapt quickly to event changes, special requests, dietary restrictions, and evolving guest counts.

Kitchen Leadership

• Lead, train, schedule, and develop the banquet culinary team.
• Establish clear expectations and maintain accountability for performance, preparation, cleanliness, and execution.
• Create a positive, professional, and collaborative kitchen environment.
• Provide hands-on leadership during event preparation and service.
• Assist with recruiting, onboarding, training, and development of culinary team members.
• Partner effectively with other culinary leaders throughout Book Tower when necessary.

Financial & Operational Management

• Manage food and labor costs while maintaining Anthology's standards for quality and hospitality.
• Forecast product and staffing needs based on upcoming event volume and BEOs.
• Oversee ordering, receiving, inventory, storage, and proper product rotation.
• Minimize waste through thoughtful purchasing, production planning, and utilization.
• Monitor banquet kitchen productivity and identify opportunities to improve efficiency.
• Ensure appropriate staffing levels based on event size, complexity, and business needs.

Safety & Standards

• Ensure compliance with all food safety, sanitation, health department, and workplace safety requirements.
• Maintain a clean, organized, and inspection-ready kitchen at all times.
• Ensure proper food handling, labeling, storage, temperature control, and sanitation procedures.
• Maintain equipment and communicate repair or maintenance needs promptly.
• Uphold Method Co. and Anthology Events standards, policies, and procedures.

Qualifications

• 3+ years of culinary leadership experience, preferably within banquets, catering, hotels, private events, or high-volume hospitality.
• Previous Banquet Chef, Sous Chef, Executive Sous Chef, or comparable leadership experience strongly preferred.
• Demonstrated experience executing large-scale plated events and multiple event formats.
• Strong knowledge of food preparation, production, purchasing, inventory, and cost controls.
• Experience reading and executing BEOs.
• Proven ability to lead, train, motivate, and hold culinary teams accountable.
• Strong organizational and time-management skills with the ability to manage multiple events and priorities simultaneously.
• Ability to remain composed and solutions-oriented in a fast-paced event environment.
• Strong communication skills and ability to collaborate effectively with culinary, service, sales, and event operations teams.
• Flexible availability, including nights, weekends, holidays, and extended hours based on the event schedule.
• Culinary degree or formal culinary training preferred but not required.

Working Conditions

• This position requires prolonged periods of standing and walking in a fast-paced kitchen and event environment.
• The Banquet Chef must be able to lift, carry, push, and pull up to 50 pounds and work around hot equipment, open flames, sharp utensils, and varying temperatures.
• The position requires flexibility to work evenings, weekends, holidays, and extended hours based on business and event needs.