JOB TITLE

AM BANQUET SUPERVISORCompensation:

$30-32 per hour, typically 40 hours per week with opportunity for overtimeReports to: Executive Chef Position type: Full-time (requires flexible schedule, though typically mornings Monday through Friday. Weekends as needed, including holidays) JOB DESCRIPTIONThe Rainier Club is one of the most distinguished private social and business clubs in the Pacific Northwest. In addition to 250 events and programs provided to its members each year, the Club has been hosting weddings and grandiose parties for more than 10 decades.

Job Summary:

We are seeking an experienced Banquet Chef Supervisor to join our team. The ideal candidate is detail oriented, can multi-task and works well under pressure. This person has a diverse skill set in savory cooking and can accommodate an array of custom menus. This person has the willingness to learn and demonstrates a sense of urgency. Primary focus of this position is to ensure accurate food quantities and quality, proper cooking, pertinent timelines, and all other food related details per each event. Key Responsibilities Review and interpret Banquet Event Orders (BEOs) to understand guest counts, dietary restrictions, and menu requirements Work with the Executive Chef to create daily prep sheets Monitor food quality, temperature, and presentation to ensure all banquet plates and buffets meet high standards Supervise and train the banquet kitchen staff Conduct pre-shift meetings to brief the team on event specifics, task delegations, and timing Serve as the primary BOH problem solver, adapting immediately to unknown variables, such as sudden guest count surges, last-minute dietary restrictions, or erratic event timelines Maintain a calm, focused, and professional demeanor under extreme high-pressure situations to keep the kitchen grounded Coordinate seamlessly with Front of House to synchronize food timing, courses, and member requests Communicate clearly and constructively across departments to ensure a unified approach to member serviceMaintain a clean and organized kitchen workspaceFollow recipes and food safety guidelines to ensure consistency and safetyControl product cost through rotation, cross-utilization, proper storage, handling, and labeling with special attention to banquet shelves and speed racksParticipate in monthly inventory preparation and day of countingAssists in seasonal banquet menu planning All duties as assigned Qualifications & Skills3 plus years in high-volume banquet production, ideally within a luxury hotel, resort, or private club environmentProven track record of managing chaotic environments and resolving service issues on the flyStrong stamina for heavy prep periods, high-speed execution, and long shifts on feet, with the ability to lift 50 plus poundsExceptional teamwork abilities, open communication style, and a cool under fire mentalityFlexible schedule based on banquet business levels to include weekends and holidays as required

BENEFITS

Medical, dental, vision and life insurance 401(k) plan Annual leave, paid holidays and P.T.O. Complimentary staff meals and coffeeDiscounted ORCA Card for $23 a monthDiscounted Parking $5 a day Schedule will typically be 7am-3pm Monday through Friday, with variation based on business levels that week to include weekends or evening shifts Overtime opportunities, particularly during peak holiday season