Banquet Chef

About the role

The Banquet Chef is responsible for the culinary operations for all private and member events. This role focuses exclusively on banquet services, with duties that include menu development, food preparation, and presentation for a variety of events such as weddings, corporate functions, and special Member occasions. The Banquet Chef works closely with the Executive Chef and event staff to ensure the highest standards of food quality, service, and safety are met.

Responsibilities

• Lead the creation, planning, and execution of menus based on forecasted member and guest counts for private events.
• Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards.
• Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials.
• Analyze food and labor production reports, including menu engineering, to manage and optimize costs.
• Oversee the procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts.
• Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools, and waste areas.
• Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience.
• Professionally manage last-minute requests or changes from members and guests, ensuring a high level of service.
• Engage in service recovery, addressing member and guest complaints promptly and professionally to ensure satisfaction.
• Interview, select, and hire of employees, with significant input from the Executive Sous Chef.
• Lead employee training, development, advancement, and promotion efforts, with input from the Executive Sous Chef.
• Plan and adjust work schedules and specific responsibilities among team members, directly the work of at least two or more full-time employees or their equivalent.
• Manage employee relations, including handling complaints, resolving issues, and disciplining employees in alignment with company policies.
• Complete additional duties as assigned by management.

Requirements

• A high school diploma or equivalent.
• A minimum of 3 years of experience as a Sous Chef in a professional kitchen environment.
• Valid Health & Sanitation certification in accordance with state regulations.
• Food service management certification, as required by state law.

Qualifications

• A college degree in culinary arts or a related field is preferred.
• Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines.

Skills

• Effective communication skills, including talking and hearing, with sufficient visual acuity.
• Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
• Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
• Able to lift, carry, push, and pull up to 100 lbs. occasionally.

Benefits

We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:

• Medical, dental, and vision coverage
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement savings plan
• Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)

Want to learn more? Visit www.invitedbenefits.com for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture.

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Invited is an Equal Employment Opportunity Employer