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