Banquet Chef

About Us

The Villa by Nerval is one of Edmonton's premier luxury event venues, hosting high-end weddings, corporate galas, cultural celebrations, meetings & conferences. We specialize in delivering exceptional hospitality and world-class culinary experiences that reflect our clients' cultural traditions and event visions.

We are seeking an experienced, versatile, and high-performing Banquet Chef to lead our kitchen operations. The ideal candidate will be highly proficient in East Indian Cuisine as well as Contemporary Western Banquet offerings, with proven experience executing large-scale events.

Position Overview

The Banquet Chef will oversee all culinary aspects of banquet events - menu design, production, prep scheduling, event execution, food quality, safety, and leadership of the culinary team. This role requires a chef with strong cultural culinary understanding, excellent organization, and the ability to perform under pressure.

Key Responsibilities

Culinary Leadership

· Lead the preparation and execution of banquet menus for weddings, receptions, corporate events, and celebrations.

· Design and execute East Indian menus (vegetarian and non-vegetarian) including buffet, plated service, and interactive stations.

· Design and execute Western and continental banquet menus (plated dinners, multi-course, buffet, corporate banquets).

· Ensure consistent taste, portioning, and premium presentation aligned with The Villa's standards.

· Maintain recipe documentation, production sheets, and menu costing.

Event Execution

· Coordinate with Banquet/Event Managers and Sales teams to ensure kitchen readiness for events ranging from 100–800 guests.

· Oversee plating, buffet setup, and timing to ensure efficient service flow.

· Monitor food quality live during events and adjust where necessary.

· Maintain high-temperature integrity of food on buffets and warmers.

· Develop seasonal menus and event-specific flavor profiles

Inventory & Cost Control

· Oversee ordering, food storage, vendor relationships, and inventory rotation.

· Maintain yield, portion control, and food-cost efficiency.

· Reduce waste through proper planning and prep forecasting.

Food Safety & Compliance

· Always maintain high health and sanitation standards.

· Ensure compliance with Alberta Health Services regulations, HACCP, and WHMIS.

· Oversee temperature logs, cleaning schedules, and food handling procedures.

Team Leadership

· Train, motivate, and mentor culinary staff.

· Establish prep schedules and daily production checklists.

· Maintain a professional kitchen environment built on respect, communication, and accountability.

· Participate in hiring and onboarding cooks and support staff.

Qualifications

· 2–3 years experience as Banquet Chef, Sous Chef, or Executive Chef in hotel, banquet, or high-volume catering environments.

· Strong, proven experience with East Indian cuisine (e.g., Punjabi / North Indian, vegetarian and non-veg).

· Strong working knowledge of Western cuisine (buffets, plated dinners, multi-course events).

· Ability to lead banquet environments for 200–800 guests.

· Knowledge of menu costing, yields, forecasting, and scaling recipes.

· Excellent communication and leadership skills.

· Ability to work evenings, weekends, and event-driven schedules.

· Valid Food Safety Certification required.

What We Offer

· Competitive salary

· Opportunity to develop signature menus and culinary concepts

· A premium venue environment with diverse cultural events

· Supportive leadership team and long-term growth potential

Job Type: Full-time

Benefits:

• Discounted or free food
• On-site parking

Education:

• Secondary School (preferred)

Experience:

• Cooking: 1 year (required)

Language:

• English (required)

Licence/Certification:

• Food Handler Certification (preferred)
• Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person