Banquet Chefs

Position Summary The Banquet Chef is responsible for the planning, preparation, and execution of all banquet and private event culinary operations at the club. This role ensures that all banquet food is prepared to the highest standards of quality, consistency, and presentation while maintaining efficiency and cost control. The Banquet Chef works closely with the Executive Chef, Event Manager, and Food & Beverage team to deliver exceptional dining experiences for members and guests. Key ResponsibilitiesEvent Culinary Execution Plan, prepare, and execute all banquet and private event menus in coordination with the Executive Chef. Ensure consistent quality, presentation, and timing for all banquet food service. Lead kitchen operations during banquet and event service. Coordinate preparation schedules to ensure events run smoothly and on time. Menu Development Assist the Executive Chef in developing banquet menus, seasonal offerings, and specialty event menus. Provide creative input for weddings, member events, golf outings, and club functions. Adapt menus to meet dietary needs, allergies, and special requests. Kitchen Leadership Supervise banquet culinary staff including cooks, prep cooks, and stewards during event production. Train and mentor kitchen team members on banquet production standards. Ensure all staff follow proper food handling, sanitation, and safety procedures. Event Coordination Work closely with the Event Manager and front-of-house team to review BEOs (Banquet Event Orders). Attend pre-event meetings to confirm menus, timing, and special requests. Adjust staffing and food production as needed to meet event requirements. Food Quality & Standards Maintain the club's standards for food quality, presentation, and consistency. Ensure proper portioning and plating for all banquet service. Monitor kitchen organization, cleanliness, and sanitation. Inventory & Cost Control Assist the Executive Chef with ordering banquet food products. Maintain appropriate inventory levels for upcoming events. Help control food costs, waste, and portion management. Compliance & Safety Ensure compliance with all health department regulations and club policies. Maintain ServSafe and food safety standards throughout banquet production. Qualifications 3-5 years of culinary experience in banquet or high-volume kitchen operations. Previous supervisory kitchen experience preferred. Strong organizational and time management skills. Ability to manage multiple events simultaneously. Strong communication and leadership abilities. Culinary degree preferred but not required. Working Conditions Ability to work evenings, weekends, and holidays as required by the club's event schedule. Ability to stand for long periods and lift up to 50 pounds. Fast-paced kitchen environment with high standards for service and presentation. Key Relationships Executive Chef Event Manager / Private Events Team Food & Beverage Director Kitchen and Stewarding Staff Pay: $20.00 - $24.00 per hour Benefits: Food provided Work Location: In person