Special Events – Banquet Chef

at The Culinary Institute of America (view profile)
Location Napa
Date Posted January 27, 2019
Job Type Full-time



The Special Events Banquet Chef will be responsible for all aspects of planning and production of kitchen service for Special Events, ensuring that all quality standards are properly executed and upheld.  This includes managing all the prep, scheduling and staffing, ensuring all the food is executed properly, controlling labor costs, and exceeding customer satisfaction.  Additionally, the Banquet Chef will work with the Chef de Cuisine of the restaurant as part of the overall Copia Culinary Team.


  • Directs special events culinary team in the performance of their daily duties, with a focus on attaining the highest quality of food preparation, presentation, consistency, accuracy and timeliness. Runs shift effectively while keeping guest satisfaction as the focus.  Provides constructive feedback during shift as required.
  • Communicates directly with front of the house staff in relation to time guidelines, counts and special dietary restrictions during execution of service.
  • Provides support for the restaurant Chef de Cuisine as needed and directed by the Executive Chef.
  • Oversees the cleanliness and organization of all culinary work stations, ensuring compliance with all procedures and sanitation standards. Oversees and ensures proper cleaning and sanitation of all kitchen equipment including refrigerators, freezer, rolling cages, dry storage and surrounding work areas.
  • Works with the culinary management team to attain and maintain food cost goals and develop menus.
  • Assists Executive Chef with training and evaluating of culinary staff.
  • Reports incidents of performance deficiencies, insubordination and injuries to the Executive Chef.
  • Conducts pre-service meetings with Front of House Special Events team to review and overview menu items, ensuring the serving team has the information needed to properly present the menu to the guest.
  • Educates and coaches all culinary team members in all aspects of cooking skills, ingredients and recipe requirements as documented by Executive Chef.
  • Monitors and ensures proper inventories of all cooking stations.
  • Oversees proper receiving, inspecting, repackaging and storing of all food orders.
  • Responsible for ensuring all opening and closing procedures are properly completed by assigned team members.
  • Manages full and proper uniform appearance of back of house staff.
  • Responsibility for monitoring posted work schedule.
  • Any and all other duties as assigned.



  • Associate’s Degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.


  • Minimum of three (3) years of cooking experience in full service restaurant, hotel or resort.
  • Experience in quantity food production.
  • Background in catering, high volume or fine dining restaurant establishment.

Licenses / Certifications:

  • HACCP or ServSafe Certified, or California Food Handler’s Certificate or ability to obtain within thirty (30) days from hire date.


  • Understanding and ability to calculate and manage food and labor costs within a set budget.
  • Culinary Institute of America graduate preferred.
  • Some baking and pasty experience.


  • Expert knife skills.
  • Advanced level of culinary skills.
  • Advanced butchery skills.
  • Effective written and verbal communication with team members.
  • Ability to monitor, evaluate and solve operations problems as they arrive.
  • Ability to remain calm, focused, professional and supportive in stressful situations.
  • Confident and proficient in directing culinary staff with multiple diverse organizational and culinary tasks.
  • Beginning to intermediate computer skills.
  • Strong organizational skills.


  • Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in St. Helena, CA). Must possess own transportation in order to travel between locations during the work day as required.
  • Must be available to work nights and weekends based upon business needs.
  • Regular work requires a great deal of sitting, standing, lifting, bending and stretching.
  • Must be able to stand for eight (8) hours.
  • Ability to work in extreme temperatures hot and cold for extended periods.
  • Ability to lift and carry up to twenty-five (25) pounds.
  • Must be able to lift up to forty (40) pounds, or more with assistance.

At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits.  We believe in supporting our employees with benefits to assist with work life balance.

Benefits are offered based on the position type and status. Benefits offered may include

  • Medical and prescription drug plan
  • Dental plan, Vision plan
  • Insurance: Life, Home, Auto, even Pet!
  • Short – and long-term disability plans
  • Generous paid time off programs, including paid holidays
  • Retirement savings plan 403(b) with company contributions
  • Employee assistance program
  • Tuition assistance programs
  • And more!
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