{"id":3235680,"url":"https://alion.io/job/mainsail-lodging-development-banquet-chef","title":"Banquet Chef","company":{"id":4448850,"name":"Mainsail Lodging & Development","domain":"mainsailhotels.com","url":"https://alion.io/company/mainsail-lodging-and-development","size_band":"501-1000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Workday","truth_index":{"grade":"A","score":95,"open_postings":5,"ghost_share":0,"stale_share":0.4,"repost_share":0,"time_to_fill_p50_days":18,"computed_at":"2026-10-29T05:49:05Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"middle","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Fayetteville, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":40000,"max_usd":73000,"period":"year","method":"role_seniority_country_remote_cell","sample_n":389},"experience_years_min":3,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-23T00:00:00Z","employer_posted_date":"2026-10-23","last_verified_at":"2026-10-30T00:47:10Z","board_verified":true,"closed_at":null,"days_open":7,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":7},"description":"We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.\nThe Banquet Chef will be responsible for the planning, preparation and execution of all catered and/or banquet events at the hotel. They will work closely with the Executive Chef and Banquet Leadership Team to continually uphold the standards in accordance to the Autograph Collection standards under the franchise of Mainsail. What you have\nHigh school diploma or GED required; culinary degree, diploma, or equivalent professional training preferred.\nMinimum of 3-5 years of professional culinary experience, preferably in a hotel, resort, banquet, catering, or high-volume restaurant environment.\nPrevious experience in a supervisory or sous chef role preferred.\nDemonstrated experience executing banquet events, catering functions, and large-volume food production.\nExperience supporting restaurant kitchen operations and coordinating food service during busy meal periods.\nServSafe Food Handler certification required, or ability to obtain as required by property policy; ServSafe Manager certification preferred.\nStrong knowledge of food preparation techniques, cooking methods, menu execution, portion control, and food presentation.\nKnowledge of food safety, sanitation, proper food storage, temperature controls, and allergen management.\nAbility to read and execute banquet event orders (BEOs), recipes, and standardized production guidelines\nExperience in large Banquet & Catering Event Operations\nExperience in Banquet hot food production and garde manger\nExperience in Banquet Event Food Purchasing and Preparation\nWhat you’ll do\nPlan and execute banquet, catering, and special event kitchen operations.\nReview banquet event orders (BEOs) to ensure accurate preparation according to menus, guest counts, dietary requirements, and event timelines.\nOversee food preparation, production, quality, portioning, and presentation for banquet functions.\nCoordinate with culinary and event teams to ensure timely and efficient service.\nMonitor inventory, assist with ordering, minimize food waste, and maintain food cost standards.\nEnsure compliance with food safety, sanitation, storage, and cleanliness requirements.\nWork in the restaurant as a Sous Chef when needed to support staffing and operational requirements.\nAssist with daily food preparation, line setup, service execution, and kitchen supervision.\nMaintain consistent food quality, presentation, portion control, and adherence to established recipes.\nButchering - processing poultry, fish, and primal cuts of larger animals \nGeneral cleaning to include equipment, floors, walls, coolers, and freezers \nDishwashing - all Trilith Guesthouse kitchen team members wash dishes \nPlating dishes - presenting food for guests to the chef’s specifications \nExpediting - assisting chefs in directing the flow of service from the kitchen to the location \nDemonstration cooking - assisting Trilith Guesthouse chefs and guest chefs with presentations \nLead banquet plate ups, presenting food for guests to the chef’s specifications\nSupport communication and coordination between kitchen and front-of-house teams.\nAssist with restaurant opening and closing procedures and maintain a clean, organized, and safe kitchen.\nProvide direction, training, and support to cooks and other assigned culinary team members.\nAssign tasks and monitor productivity to meet banquet and restaurant service deadlines.\nPromote teamwork, accountability, professionalism, and compliance with property standards.\nMonitor food safety practices and ensure team members follow established sanitation procedures.\nCommunicate staffing, inventory, equipment, and operational concerns to the Executive Chef.\nAdapt to changing business needs and perform other duties as assigned by culinary leadership.\nMaintain a professional presentable uniform and personal grooming \nAble to effectively communicate with the team daily \nMaintain a sense of ownership for the hotel/restaurant \nSupport and complete additional duties as necessary and assigned \nPhysical Demand\nAbility to sit or stand for extended periods of time \nAbility to communicate clearly \nCorrected vision to normal range \nAbility to use knives and kitchen machinery safely and effectively \nAbility to lift 35 lbs. \nAbility to work long hours as needed \nMental Demands\nMake sound judgments quickly \nAbility to work with others in a high demand kitchen \nWork on multiple tasks, making appropriate progress towards deadlines \nAble to work independently, take direction, and provide direction to others \nManage differing personalities within the kitchen, the hotel, and the community \nMaintain the highest degree of confidentiality \nAbility to work effectively in stressful, high pressure situations \nAbility to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary \nMainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, 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