SUMMARY: 

The Cooper culinary team is seeking a passionate and detail-oriented Chef de Cuisine of Banquets & Events to join us in delivering exceptional dining experiences for luxury weddings, high-profile social events, and corporate gatherings. This role is entrusted with leading the culinary vision for weddings, strolling receptions, and bespoke special events. From elegant plated galas to creative, chef-driven stations, this role ensures flawless execution and unforgettable dining experiences that honor the Lowcountry while elevating every celebration in alignment with Forbes Five-Star service standards. 

DUTIES & RESPONSIBILITIES: 

Culinary Leadership & Event Execution 

• Direct and oversee all culinary production for weddings, strolling receptions, and milestone events. 

• Collaborate with the Director of Culinary, Events team, and clients to design seasonal and personalized menus. 

• Execute high-volume plated dinners, live chef stations, and interactive reception formats with consistency and artistry. 

• Maintain exacting standards of quality, flavor, and presentation for every event, regardless of scale. 

Operational Excellence 

• Manage daily banquet kitchen operations including prep lists, BEO interpretation, tasting execution, and event-day coordination. 

• Oversee plating logistics, timing, and service flow for both large-scale and boutique weddings. 

• Monitor event-driven inventory, oversee ordering, and ensure food and labor costs remain within budget. 

• Partner with Banquet Operations to synchronize service timing, room flow, and guest experience. 

Team Development & Culture 

• Lead, inspire, and mentor a team of banquet cooks and event culinarians. 

• Provide daily coaching and skills development to ensure readiness for weddings and receptions of all formats. 

• Foster a culture of collaboration with event managers, stewards, and banquet captains to deliver seamless guest experiences. 

Safety, Compliance & Stewardship 

• Uphold HACCP, sanitation, and food safety standards at all times. 

• Ensure proper storage, labeling, and rotation of all event food products.  

• Support The Cooper’s sustainability initiatives, including waste reduction, composting, and eco-conscious practices. 

QUALIFICATIONS: 

• 5+ years of progressive culinary experience in luxury hotels, resorts, or premier event venues. 

• Proven leadership experience as a Banquet Chef, Executive Sous Chef, or equivalent role. 

• Expertise in weddings, high-volume receptions, and elevated plated service. 

• Strong knowledge of event menu design, seasonal sourcing, and culinary trends in luxury hospitality. 

• Exceptional organizational and communication skills, especially with event planners and service teams. 

• ServSafe Manager or equivalent certification required. 

• Passion for Charleston’s Lowcountry cuisine, paired with refined global perspective. 

PHYSICAL DEMANDS: 

• Ability to work in varied temperatures, including freezers (-10°F) and hot kitchen areas (up to 110°F). 

• Must stand for extended periods (up to 8 hours), with intermittent sitting. 

• Physical stamina for a 40-hour work week. 

• Ability to hear and speak clearly in a busy kitchen environment. 

• Capacity to maneuver in tight spaces and move quickly when needed. 

• Must lift, push, and pull up to 70 lbs occasionally. 

• Frequent bending, stretching, squatting, and reaching for cleaning and prep tasks. 

• Visual acuity for food quality control and equipment safety. 

• Manual dexterity for use of knives, tools, and kitchen machinery.