Reports to the Executive Chef, to lead all culinary operations related to catered events, banquets and large-scale food service functions across District venues (The Chateau, Championship & Mountain Golf Courses, The Grille, Aspen Grove and Diamond Peak Ski Resort). Oversees food production, menu execution, kitchen operations, and culinary staff assigned to banquet and catering services. Responsible for maintaining high culinary standards, ensuring food safety compliance, managing labor and food costs, and leading a professional culinary team that delivers exceptional guest experiences. Strong culinary leadership & event production skills. Ability to manage multiple large-scale events simultaneously. Req: Graduation from accredited culinary program & 4-6 years experience in banquet, catering, or high-volume culinary operations. Valid Driver’s License & Washoe County Sheriff’s Work Permit for Food & Beverage operations. Washoe County Food Safety Manager Certification or obtain within 3 months from date of employment. Obtain Alcohol Awareness card within 30 days of employment. Lift and/or move up to 50 pounds. Position may require evenings, weekends, holidays, and extended hours during large events or peak seasons. Open until filled. FULL DETAILS IN JOB DESCRIPTION PDF. Salary: $61,693-$86,341/year. DOE.

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