Banquet Chef

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Job Overview

Banquet Chef – Kirkbrae Country Club

Job Type: Full-Time
Department: Culinary / Food & Beverage
Reports To: Executive Chef / Executive Sous Chef

About the Position

We are seeking an experienced and highly motivated Banquet Chef to join our culinary team at a premier private country club. The Banquet Chef will be responsible for leading banquet food production and execution for weddings, private events, club functions, tournaments, meetings, and other special events.

The ideal candidate is an organized, hands-on culinary professional who takes pride in quality, presentation, consistency, and teamwork. This position requires strong leadership skills, excellent communication, attention to detail, and the ability to perform effectively in a fast-paced, high-volume environment.

Responsibilities

• Lead and oversee all banquet food preparation, production, and execution.
• Prepare high-quality food in accordance with club standards, recipes, and presentation guidelines.
• Coordinate banquet food production with the Executive Chef, Sous Chefs, banquet team, and service staff.
• Review banquet event orders (BEOs) and ensure all culinary requirements are understood and executed accurately.
• Plan production schedules and organize prep to ensure food is ready on time for each event.
• Supervise, train, and motivate banquet cooks and other culinary staff.
• Assign daily duties and monitor staff performance throughout banquet operations.
• Maintain consistent portion sizes, food quality, presentation, and temperature standards.
• Assist with menu development, seasonal offerings, and special event menus.
• Work closely with the pastry, prep, and a la carte culinary teams when necessary.
• Ensure proper food handling, sanitation, storage, labeling, and rotation procedures are followed.
• Monitor food inventory and communicate product needs to the Executive Chef or purchasing team.
• Minimize food waste while maintaining appropriate production levels.
• Maintain a clean, organized, and safe kitchen and banquet preparation area.
• Ensure all equipment is properly used, cleaned, and maintained.
• Assist with receiving and properly storing food deliveries.
• Maintain compliance with health department regulations and club food safety standards.
• Assist with special events, holiday functions, weddings, golf tournaments, member events, and other club activities.
• Communicate effectively with management and other departments regarding event needs and changes.
• Remain flexible and professional when event details, guest counts, or timelines change.
• Perform other culinary and supervisory duties as assigned.

Qualifications

• Minimum of 3–5 years of professional culinary experience, preferably in banquet, hotel, resort, country club, or high-volume food service operations.
• Previous supervisory or leadership experience preferred.
• Culinary degree or formal culinary training preferred but not required.
• Strong knowledge of banquet production, food preparation, and presentation.
• Ability to read and execute recipes and banquet event orders accurately.
• Strong organizational and time-management skills.
• Excellent communication and leadership abilities.
• Ability to train, motivate, and hold culinary staff accountable to established standards.
• Ability to work efficiently under pressure while maintaining quality and professionalism.
• Strong knowledge of food safety and sanitation procedures.
• Ability to lift and carry food products and equipment and stand for extended periods.
• Must be available to work evenings, weekends, holidays, and special events as required by the club.

Key Skills

• Banquet & Event Production
• High-Volume Food Preparation
• Culinary Leadership
• Menu Execution
• Food Presentation
• Staff Training & Development
• Inventory & Waste Control
• Food Safety & Sanitation
• Time Management
• Communication & Teamwork
• Attention to Detail

What We Offer

• Competitive compensation based on experience
• Opportunity to work in a professional private club environment
• Opportunities for professional growth and advancement
• A collaborative culinary team

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a hot, fast-paced kitchen environment.
• Ability to bend, stoop, reach, and move throughout the kitchen and banquet areas.
• Ability to safely operate standard commercial kitchen equipment

Expected hours: 40.0 – 50.0 per week

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off

Work Location: In person