DEPARTMENT: Culinary
JOB TITLE : Banquet Chef
REPORTS TO: Executive Sous Chef
SCHEDULE: Full-Time (including nights, weekends, and holidays as required)
COMPENSATION: Competitive; based on experience
BENEFITS: Eligible for Club benefits package, including meals, golf privileges, professional development/education, and other applicable benefits
Burning Tree Country Club is seeking a highly skilled, creative, and values-driven Banquet Chef to lead the execution of all banquet and catered culinary operations. This role is responsible for planning, organizing, and directing banquet kitchen staff to ensure that every event exceeds Member and guest expectations.
The Banquet Chef plays a critical leadership role within the Culinary Department, partnering closely with the Executive Chef and Sous Chef to design innovative menus, execute high-quality food production, and uphold the highest standards of presentation, safety, and professionalism.
Through strong leadership, attention to detail, and a commitment to excellence, the Banquet Chef ensures consistency, creativity, and operational efficiency in all banquet functions.
Who We Are
Burning Tree Country Club is a private, family-oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.
Our community includes:
- An 18-hole championship golf course that has hosted U.S. Open Qualifiers and Met PGA events
- An 8-lane, 25-meter pool with diving well
- Har-Tru tennis courts and platform tennis complex
- Multiple dining venues and event spaces
- Active junior programs in golf, tennis, and aquatics
- A year-round Youth Activities Program and Summer Camp
We take pride in delivering first-class service through strong teamwork, thoughtful leadership, and attention to detail across all departments.
Our Culinary Department supports daily à la carte dining as well as high-level banquets and special events. We take pride in delivering first-class cuisine through teamwork, innovation, and meticulous execution.
Who You Are
You are a passionate culinary professional who thrives in a high-demand, event-driven environment. You:
- Lead confidently and professionally under pressure
- Bring creativity and originality to menu development
- Demonstrate strong organizational and time-management skills
- Maintain composure and efficiency during high-volume events
- Inspire and mentor kitchen staff
- Take pride in delivering consistent, high-quality results
The Essentials (Core Responsibilities)
Culinary Leadership & Execution
- Plan, organize, and direct banquet kitchen operations
- Oversee food preparation and execution for all banquet and catered events
- Assist Executive Chef and Sous Chef in developing seasonal and event-specific menus
- Test and taste new menus and recipes to ensure quality and consistency
- Brief banquet kitchen staff on upcoming events and expectations
- Establish daily priorities and assign tasks accordingly
Operational & Inventory Management
- Conduct physical inventory of food items specific to events
- Order supplies and manage purchasing as needed
- Ensure proper storage, rotation, and sanitation of food products
- Maintain a clean, organized, and sanitary kitchen environment
Team Development & Support
- Supervise and support banquet kitchen staff
- Provide hands-on training in line cooking, food preparation, and plating
- Take direction from the Executive Chef and Sous Chef
- Foster teamwork, accountability, and professionalism
The Expectations (Performance & Leadership)
- Demonstrate strong culinary knowledge and technical skill
- Execute events with professionalism and appropriate urgency
- Maintain composure and effectiveness in high-stress environments
- Uphold sanitation, safety, and health standards
- Collaborate effectively with Front-of-House and Events teams
- Communicate clearly and professionally with Members and staff
- Work evenings, weekends, and holidays as operationally required
- Seek opportunities to improve menus, systems, and execution
The Standards (Qualifications & Professional Conduct)
Education & Experience
- Culinary degree preferred
- Minimum 3 years’ experience in banquets within an upscale restaurant, club, or hotel
- Extensive culinary and food & beverage knowledge
- Experience supervising and leading staff
Skills & Competencies
- Creativity and innovation in menu development
- Strong leadership and team management skills
- Exceptional attention to detail and presentation
- High-level organizational and multitasking ability
- Strong verbal and written communication skills
- Ability to establish positive rapport with Members and staff
Physical & Work Environment Requirements
- Ability to stand for extended periods
- Walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach
- Lift, push, or pull up to 30 pounds
- Perform repetitive motions
- Work in hot, humid, and fast-paced kitchen environments
Commitment to Excellence
To perform this role successfully, the Banquet Chef must consistently meet the productivity, quality, and leadership standards expected at Burning Tree Country Club. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions.