Banquet Chef

The Banquet Chef plays a vital leadership role in executing large-scale, high-quality culinary operations for banquet and catered events at the United Center-the largest arena in the United States, located on the near West Side of Chicago, Illinois. As the home of the Chicago Blackhawks (NHL) and Chicago Bulls (NBA), the United Center also serves as a premier venue for world-class concerts, private events, and corporate functions.

This role is responsible for the end-to-end planning, preparation, and execution of all banquet food operations, ensuring culinary excellence, operational efficiency, and adherence to strict food safety and union labor standards. The ideal candidate is a high-performing culinary leader with proven banquet or high-volume catering experience, outstanding team management skills, and the ability to thrive in a fast-paced, high-visibility environment. Experience working in a unionized kitchen is required.

Primary Responsibilities

Lead all culinary operations for banquets, private suites, and catered events, often simultaneously, in a dynamic, high-profile arena setting.

Plan and execute large-scale banquet service (plated, buffet, action stations) for hundreds to thousands of guests with consistent quality and precision.

Collaborate with directors, event managers, and front-of-house teams to ensure menu execution aligns with client expectations and event timelines.

Develop detailed prep lists, production schedules, plating diagrams, and staffing plans to ensure operational efficiency and food consistency.

Manage a unionized culinary workforce, adhering to collective bargaining agreements and maintaining a positive and respectful working relationship with union members.

Schedule staff in compliance with labor agreements, manage breaks appropriately, and partner with HR and operations on any labor-related issues or grievances.

Conduct daily line checks and walkthroughs to ensure sanitation, taste, and quality meet Levy and regulatory standards.

Maintain all necessary documentation including temperature logs, waste tracking, cleaning schedules, and allergen procedures.

Oversee food ordering, storage, and inventory specific to banquet production, coordinating closely with purchasing to manage par levels and minimize waste.

Supervise and train team members on banquet production techniques, food presentation, and culinary safety standards.

Lead pre-event briefings to align the team on service timelines, menu changes, and individual assignments.

Support post-event breakdown, cleaning, and organization of all banquet kitchen areas.

Partner in end-of-month inventory counts and cost tracking; support the Executive Chef in achieving food cost and labor targets.

Champion a strong culinary culture focused on teamwork, high standards, safety, and guest satisfaction.

Skills and Experience

2+ years of culinary leadership experience, preferably in a banquet, catering, or arena/hospitality environment

Proven success managing large-scale, high-volume banquet or event production

Experience working in a union kitchen environment is required

Culinary degree or formal training preferred

Strong leadership, team-building, and communication skills

Working knowledge of food and labor cost controls

Highly organized with ability to plan and execute multiple events simultaneously

Proficiency in Microsoft Office, food production software, and inventory systems

Familiarity with HACCP and all relevant health and safety regulations

Passion for hospitality, culinary excellence, and delivering memorable guest experiences in a high-energy environment