Union League Liberty Hill Banquet Chef

Critical Information

The Union League is seeking a Banquet Chef to lead and elevate all banquet culinary operations. This role is perfect for a culinary-driven leader with 5–10 years of progressive culinary leadership experience, preferably in luxury private clubs, high-end resorts, or upscale hotels.

Key Responsibilities

• Culinary Excellence & Innovation:
  • Execute and uphold a high-end culinary program across all banquet events
  • Design and refine menus in collaboration with the Executive Chef and the Private Event Manager, emphasizing seasonality, technique, and elevated presentation
  • Ensure consistent delivery of restaurant-quality cuisine at scale, across plated, buffet, and action station formats
  • Lead tastings for weddings, member events, and golf outings, tailoring menus to client expectations
• High-Volume Event Execution:
  • Oversee execution of events ranging from intimate dinners to 1,000 guest functions
  • Lead culinary operations for golf-related events, including outings, tournaments, shotgun starts, and clubhouse receptions
  • Build and maintain SOP’s that support precision, consistency, and efficiency under pressure
  • Anticipate and adapt to dynamic event timelines, weather-related golf changes, and last-minute adjustments
• Leadership & Team Development:
  • Direct and develop a large, high-performing banquet culinary team
  • Train staff on advanced techniques, plating standards, and high-volume execution
  • Foster a culture rooted in discipline, professionalism, culinary pride, and positivity
  • Partner with Executive Chef and Executive Sous Chef in hiring, mentoring, and performance management
• Operational & Financial Performance:
  • Work with purchasing director to drive food cost control, waste reduction, and purchasing discipline without compromising quality
  • Manage production schedules, prep systems, and labor deployment aligned with business levels with a focus on managing seasonality
  • Maintain rigorous standards in sanitation, food safety, and kitchen organization
  • Ensure proper utilization and care of all banquet kitchen equipment and facilities
• Member & Guest Experience:
  • Collaborate closely with events, golf operations, and front-of-house leadership to deliver seamless experiences
  • Consistently deliver a memorable, luxury-level dining experience that distinguishes the club

Qualifications

• 5–10 years of progressive culinary leadership experience, with strong banquet or high-volume background
• Experience in luxury private clubs, high-end resorts, or upscale hotels preferred
• Proven ability to execute large-scale events without sacrificing culinary integrity
• Strong foundation in classical technique with a modern culinary perspective
• Demonstrated success in team leadership, organization, and high-pressure environments
• Solid understanding of food cost control, labor management, and operational systems

Core Competencies

• Chef-driven mindset with a passion for excellence
• Ability to scale refined cuisine to high-volume production
• Exceptional organization and logistical planning
• Leadership presence and team development
• Adaptability in a dynamic, event-driven environment

Benefits & Compensation

• Competitive salary commensurate with experience
• Professional development and growth opportunities within a premier private club environment
• Health Insurance
• Vision Insurance
• Dental Insurance
• Life and Disability Insurance
• Flexible Spending and Health Savings Accounts
• Employee Assistance Program
• 401(k) plan with Company Match
• Paid Time Off (PTO)
• Paid Holidays, Bereavement, and Jury Duty
• Paid Pregnancy/Parental leave
• Tuition Reimbursement

Application Instructions

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