Banquet Chef

The Banquet Chef is responsible for the overall management and daily operation of the banquet and catering kitchen, including planning, directing, coordinating, and supervising food production and kitchen personnel. The position is responsible for ensuring efficient kitchen operations, appropriate staffing, food quality, service standards, sanitation, inventory management, and adherence to established food and labor cost objectives. The Banquet Chef customarily and regularly exercises independent judgment and discretion in managing kitchen operations, directing employees, assigning work, addressing operational and employee issues, and ensuring banquet and catering functions are executed according to established standards. The position is responsible for the training, development, performance management, and supervision of assigned culinary personnel. The Banquet Chef works closely with the Director of Culinary, Executive Chef, Executive Sous Chef, Clubhouse Management, Human Resources, and Front-of-House Management to ensure a coordinated and high-quality dining experience for members and guests. The position perform hands‑on culinary and food production duties when necessary to support operations. Member and guest satisfaction is paramount. Management and Supervision Manage and direct the daily operations of the banquet and catering kitchen. Customarily and regularly direct the work of two or more full‑time employees or their equivalent. Plan, organize, assign, and prioritize work for assigned kitchen and stewarding personnel based on business volume, banquet schedules, staffing levels, and operational requirements. Supervise line cooks, pantry staff, stewards, dishwashers, and other assigned kitchen personnel. Determine staffing needs and coordinate employee assignments to ensure efficient kitchen operations. Participate in interviewing, selection, hiring, training, scheduling, performance evaluation, counseling, discipline, promotion, and termination of department employees. Make recommendations regarding hiring, firing, advancement, promotion, discipline, and other changes in employment status, with such recommendations given appropriate consideration and particular weight by management. Conduct and document employee counseling and disciplinary actions in accordance with Club policies and Human Resources procedures. Train and cross‑train employees to ensure appropriate skill levels, productivity, service standards, and operational coverage. Monitor employee performance and provide direction, coaching, and feedback as appropriate. Maintain a professional, respectful, and harmonious work environment. Communicate and implement applicable Human Resources policies, procedures, and requirements. Work closely with Human Resources regarding employee relations, performance concerns, training, and policy compliance. Banquet and Catering Operations Plan, coordinate, and direct food preparation and culinary activities for all assigned banquet and catering functions. Review banquet event orders, menus, prep sheets, production schedules, and par levels to determine appropriate preparation and staffing requirements. Oversee all kitchen‑related activities associated with banquet and catering operations. Ensure banquet and catering functions are prepared and executed according to established quality, presentation, timing, and service standards. Coordinate with Front‑of‑House Management to ensure banquet setups and service requirements are accurately executed. Monitor the normal flow of kitchen operations during assigned shifts and make operational adjustments as necessary. Ensure quality culinary dishes are prepared and served according to established schedules. Address and resolve operational issues that arise during banquet and catering functions. Serve as the person in charge of the kitchen in the absence of the Executive Sous Chef, as assigned. Culinary Operations and Food Quality Develop, create, and implement new menu items, specialty dishes, and culinary concepts for banquet and catering functions. Conduct tastings and evaluate new menu items and specialty dishes as needed. Create special menu items for events, groups, and members/guests. Ensure food quality, presentation, consistency, portion control, and proper food handling procedures. Monitor culinary production to ensure established recipes, preparation standards, and presentation requirements are followed. Maintain knowledge of various cooking methods, culinary techniques, soups, sauces, and specialty preparations. Participate in the preparation of daily lunch and dinner specials as operationally necessary. Provide culinary direction and guidance to assigned kitchen personnel. Research current culinary trends and incorporate appropriate techniques, products, and concepts into banquet and catering menus. Utilize culinary knowledge in recipe development, creative cuisine design, research and development, and quality control. Continuously evaluate kitchen operations and recommend improvements to enhance food quality, efficiency, service, and member satisfaction. Cost Control and Inventory Management Monitor and control food and labor costs in accordance with established budgets and departmental objectives. Manage inventory levels, product rotation, storage, and proper utilization of food products. Monitor product quality and communicate concerns regarding spoiled, damaged, or otherwise unusable products to appropriate management. Ensure proper utilization of products and leftovers in accordance with Club policies. Assist with purchasing and product selection as assigned. Monitor portion control, waste, production levels, and food usage to support cost‑control objectives. Maintain appropriate inventory levels based on banquet schedules, business volume, and operational requirements. Sanitation, Safety, and Compliance Ensure the kitchen and surrounding areas are maintained in a clean, organized, and sanitary condition. Ensure compliance with applicable federal, state, and local food safety, sanitation, health, and workplace safety requirements. Ensure employees follow established sanitation, food handling, cleaning, and safety procedures. Maintain required food safety and sanitation certifications. Instruct and oversee stewarding personnel regarding proper cleaning and sanitation of kitchen equipment and work areas. Ensure equipment and work areas are properly cleaned, maintained, and organized. Maintain high standards of personal hygiene and ensure employees adhere to applicable personal hygiene requirements. Communication and Coordination Communicate regularly with the Executive Chef and Clubhouse Management regarding kitchen operations, staffing, food quality, costs, employee performance, and operational needs. Work collaboratively with Front‑of‑House Management to ensure banquet and catering functions are properly coordinated. Attend and participate in weekly Food & Beverage and other operational meetings as required. Respond to member and guest concerns in a professional, courteous, and timely manner. Work with management and other departments to resolve operational issues and maintain a high level of member and guest satisfaction. Communicate operational expectations and changes to assigned employees. Maintain effective communication with vendors, members, guests, employees, and management. Hands‑On Culinary Responsibilities May perform hands‑on culinary duties, including preparation, cooking, plating, and production, when necessary to support the operation. May work on various kitchen stations and assist other production areas when operationally necessary. May assist with banquet production, plating, preparation, and setup. Ensure all food production meets established Club standards for quality, presentation, portion, timing, and consistency. Hands‑on culinary duties are performed as necessary to support and manage the operation and do not replace the employee's primary responsibility for management and supervision of the banquet/catering kitchen. Independent Judgment and Discretion Exercise independent judgment and discretion in the management of daily kitchen operations. Determine appropriate staffing assignments, work priorities, production requirements, and operational procedures within established Club guidelines. Make decisions regarding food production, staffing, employee performance, inventory utilization, cost control, quality standards, and operational efficiency. Resolve routine and non‑routine operational issues and determine appropriate courses of action. Recommend changes to procedures, staffing, menus, production methods, and operational practices to improve efficiency and service. Carry out responsibilities with limited direct supervision while keeping appropriate management informed of significant operational matters. Perform any other duties and/or tasks assigned by management. Knowledge, Skills, and Abilities Excellent culinary knowledge and skills. Strong knowledge of banquet and catering kitchen operations. Demonstrated ability to manage and supervise culinary and stewarding personnel. Strong leadership, coaching, training, and employee development skills. Excellent interpersonal and conflict‑resolution skills. Strong written and verbal communication skills. Excellent organizational and time‑management skills. Ability to prioritize and coordinate multiple tasks in a fast‑paced environment. Knowledge of food cost, labor cost, inventory control, portion control, and waste management. Knowledge of federal, state, and local food safety and sanitation requirements. Working knowledge of commercial kitchen equipment and food production systems. Ability to develop recipes, menus, specialty dishes, and creative culinary concepts. Computer proficiency, including Microsoft Office and applicable POS, inventory, scheduling, or food‑service systems. Jonas experience preferred. Ability to respond professionally and courteously to member, guest, employee, and vendor inquiries. Ability to recognize operational issues and take appropriate corrective action. Ability to work effectively with limited supervision. Ability to adapt to changing operational demands. Ability to work effectively under pressure and in hot or stressful kitchen conditions. Ability to lift and/or move up to 50 pounds as required. Education and Experience High school diploma or equivalent required. Four‑year degree in Culinary Arts, Hospitality Management, or a related field preferred; equivalent relevant culinary management experience may be considered. Minimum of four years of related culinary experience required. Previous Sous Chef, Assistant Sous Chef, Banquet Chef, Catering Chef, or comparable supervisory culinary experience preferred. Demonstrated experience managing and supervising kitchen personnel. Demonstrated experience with employee training, development, coaching, and performance management. Demonstrated knowledge of current restaurant, hospitality, and culinary industry trends. Experience with banquet and catering operations preferred. Experience with food and labor cost controls required. Experience with inventory management and kitchen production systems preferred. Valid Food Handler/Health Card or applicable food safety certification required. Supervisory Responsibilities The Banquet has direct supervisory responsibility for assigned kitchen and stewarding personnel, which may include: Line Cooks, Pantry Cooks, Prep Cooks, Stewards, Dishwashers or other assigned culinary or kitchen employees. Drug Free Workplace /E-Verify/ EOE #J-18808-Ljbffr quailridgecc