Banquet Chef

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs and athletic clubs. Our clubs offer first‑class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities and fitness centers. Come be a part of this incredible and inclusive team at Invited! Job Summary 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. This position requires creativity and organizational skills to deliver memorable dining experiences while managing food and labour costs in line with budgetary guidelines. Reporting Structure Reports to the Executive Chef Directly supervises banquet kitchen staff Day to Day 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 labour production reports, including menu engineering, to manage and optimise costs. Oversee the procurement of food supplies and kitchen equipment, organise 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 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 managing 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. Additional Duties Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. Follow all company, club and department policies, procedures and instructions. Represent the company’s management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity. Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues and staff. Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. Support the overall efficiency of the team by collaborating and contributing to the club’s goals. About You Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous‑Chef in a professional kitchen environment. Valid health and sanitation certification in accordance with state regulations. Food service management certification, as required by state law. Preferred A college degree in culinary arts or a related field. Comprehensive knowledge of kitchen equipment, cost and labour controls and expertise in both traditional and contemporary cuisines. Physical Requirements Must be able to stand, walk and perform physical activities for extended periods. 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. Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment Equipment (30–50 lbs.) Chaffers (30–50 lbs.) Boxes (30–50 lbs.) Carts (10–50 lbs.) Kitchen knives (1–5 lbs.) Pots, pans and other food storage containers (5–50 lbs.) Work Schedule Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer 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 for full details. Invited is an Equal Employment Opportunity Employer. The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the club. #J-18808-Ljbffr