Banquet Chef

About the Role 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 labor costs in line with budgetary guidelines. Responsibilities 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 labor production reports, including menu engineering, to manage and optimize costs. Oversee the procurement of food supplies and kitchen equipment, organize 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 supervising 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. Qualifications High school diploma or equivalent. 3 years of experience as a Sous Chef in a professional kitchen environment. Valid Health & Sanitation certification in accordance with state regulations. Food service management certification, as required by state law. Required Skills Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines. Preferred Skills College degree in culinary arts or a related field. Pay range and compensation package: 70-80k per year 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. Equal Opportunity Statement 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. #J-18808-Ljbffr