Benefits:

401(k)

401(k) matching

Competitive salary

Dental insurance

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Banquet Chef

Plan and execute all banquet, wedding, golf tournament, member event, and private party menus.

Review Banquet Event Orders (BEOs) and coordinate production schedules with Events and Food & Beverage teams.

Lead banquet kitchen staff during preparation, service, and breakdown.

Ensure food quality, consistency, presentation, and portion control for events ranging from small member dinners to large banquets.

Manage food cost, labor cost, inventory, purchasing, and waste control.

Develop seasonal banquet menus and special event offerings.

Maintain sanitation, food safety, and HACCP standards.

Train, schedule, coach, and evaluate banquet cooks and culinary staff.

Coordinate with the Executive Chef on staffing, menu development, and club-wide culinary standards.

Oversee buffet displays, plated dinners, action stations, and cocktail reception food production.

Ensure timely execution of multiple simultaneous events while maintaining club service standards.

Assist with à la carte operations during non-banquet periods as needed.

Key Performance Indicators (KPIs)

Banquet food cost %

Labor cost %

Member and guest satisfaction scores

Event execution accuracy

Food safety compliance

Staff retention and training completion

Waste reduction and inventory control

Requirements for Banquet Chef

3–7+ years of banquet or high-volume event culinary experience

Previous country club, resort, hotel, or upscale catering background preferred

Strong knowledge of banquet production and BEO management

Ability to lead teams during weddings, tournaments, holiday events, and member functions

Food Manager Certification preferred