Banquet Chef

Responsibilities

• 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.
• Cook 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.

Requirements

• 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

Benefits

• 401(k)
• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

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