Who We Are

We welcome you for a memorable dining experience in one of our restaurants or in our state-of-the-art banquet facilities. Our menus are fresh, exciting and unlike any other in Madison offering an approachable and authentic place for everyday or special occasions. Whether you’re in the mood for a classic Wisconsin fish fry with beer battered filets, a house-made pasta featuring local, seasonal ingredients or simply a sandwich, we’ve got a little something for everyone.

The Edgewater is Madison’s Place for patrons to find the perfect balance between upscale casual and fine dining. Our waterfront property offers breathtaking shoreline views of beautiful Lake Mendota as well as our luxurious historic property. Customers of both The Statehouse and Augie’s Tavern can relax while being attended to by restaurant and bar staff with incredible professionalism. Or, they can grab a burger or salad in The Boathouse for an upscale casual dining experience, sitting right on the shoreline of the lake. Whether a local Madisonian out for a special occasion or a resort guest looking for a quick bite, we offer something for everyone. We invite our guests to come for an hour or stay for an evening-long celebration. If they’re looking for a great environment, incredible food and drinks and a welcoming staff, this is the place!

What We Accomplish Together

The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants.

Our Banquet Executive Chef is responsible for hiring and training a top-notch Banquet culinary staff, along with managing the daily operations of our banquet kitchen. The Banquet Executive Chef is responsible for creating and maintaining all banquet menus along with the preparation, presentation, and service of these menu items with support from the Executive Chef. The Banquet Executive Chef will also assist in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales, and manage food & inventory costs.

Job Responsibilities

• Provide leadership and support to the banquet culinary staff, including establishing and monitoring work performance.
• Provide direction for all day-to-day operations of the banquet culinary team and banquet stewarding department.
• Serve as a role model to emulate the culture and standards of The Edgewater.
• Ensure that all Human Resources policies are administered equally and consistently.
• Remain up to date on emerging Banquet food service trends and demonstrate new cooking techniques and equipment to staff in order to keep staff current with customer expectations.
• Perform the daily duties of an employee in their absence, and/or appoint the appropriate replacement to fill service gaps.
• Manage the banquet culinary department’s administrative duties, including but not limited to attending and leading department meetings, attending BEO meetings, ordering food, products & supplies, creating staff schedules, motivating and educating the banquet culinary team to advance their culinary skillsets.
• Interview hire and train culinary team members to execute food preparation to the standards of The Edgewater F&B Division.
• Manage the banquet culinary department’s expenses including food cost, supplies, uniforms and equipment.
• Provide insight and creative solutions to our banquet menu development.
• Be familiar with and enforce all policies related to liquor laws, OSHA standards and other local, state or federal laws and regulations.
• Ensure compliance with all State and City mandated food handling and sanitation standards.
• Display leadership in hospitality by modeling excellent customer service for both internal and external customers.
• Manage the culinary planning, ordering, and execution of the daily food for the employee cafeteria.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.

What You Have

• 2+ years of experience in a high-volume banquet kitchen.
• 2+ years of experience in a full-service hotel setting or similar operating model.
• 3+ years in the culinary management.
• A 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major.
• Proven track record of demonstrative leadership in a culinary department setting.
• A flexible schedule and availability to work nights, weekends, and holidays as needed.
• The ability to lift and/or move at least 50 pounds daily.
• Maintain excellent quality standards including consistency and presentation.
• Excellent customer service skills with the desire to work in a team environment.
• The ability to communicate strongly in English, both in writing and spoken word.
• Wonderful hand-eye coordination and an exceptional sense of taste and smell.

Working Conditions

This position operates in a full-service, professional kitchen environment. The Banquet Executive Chef is required to use commercial grade kitchen equipment, such as cooking instruments and cooking devices. The position also utilizes standard office equipment such as computers, telephones, copier and fax machines. This position requires evening/weekend work.

Physical Abilities

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk or hear. This position is very active and is frequently required to stand; walk; use hands and fingers to handle or feel; and reach with hands and arms, occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.