Banquet Chef (PL)

Banquet Chef

The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center.

At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings.

Come join our team on the Island of Much More!

Banquet Chef Responsibilities:

• Ensures consistent high-quality food production, presentation, sanitation, food safety, storage, dating, labeling, and recipe adherence
• Maintains complete working knowledge of all banquet menus while continuously elevating culinary experience through bold flavors, creativity, and innovative banquet design elements
• Leads by example with professional standards of conduct, appearance, and work habits; maintains a clean and organized kitchen, walk-ins, equipment, and prep environment
• Coordinates with culinary leadership to develop specialty menu offerings, supports catering sales with creative input, and performs all additional related tasks as assigned
• Communicates daily operational updates to Club Chef and kitchen team to ensure consistent alignment of banquet culinary operation
• Maintains effective professional communication with Banquet Director, Catering Sales Manager, Banquet Captains, and Service Team throughout planning and execution
• Participates in weekly BEO / Chefs / F&B management meetings and conducts internal pre-shift huddles and kitchen meetings as needed
• Ensures training, sanitation expectations, and product consistency are reinforced through structured communication and feedback with subordinates
• Collaborate with Stewarding Manager, Banquet Manager, Setup Team and culinary leadership to ensure correct event setups, buffet layouts, plate-ups, equipment usage, and breakdown flow
• Oversees daily banquet production inventory of sauces, bases, butchery, dressings, and core culinary components to ensure readiness for events
• Ensures production is executed on time and in correct sequence; delegates responsibilities clearly, states expectations precisely, and follows up on completion
• Utilizes subordinates' strengths efficiently to ensure seamless flow of execution and high-volume banquet timing requirements
• Assists with weekly scheduling within labor guidelines, monitors banquet labor cost, and submits overtime for approval
• Adheres to food cost + labor goals and takes corrective action when needed to ensure financial efficiency and profitability
• Writes daily / weekly prep lists, conducts ongoing performance evaluation of kitchen staff/externs, and maintains all kitchen safety/security standards.
• Oversee ordering, specialty item procurement, equipment deficiency reporting, inventory control, and administrative reporting assigned by Club / Executive Chef

Banquet Chef Qualifications:

• Minimum 5 years' experience with at least 2 years as Banquet Chef or Banquet Sous Chef
• Graduate of culinary school or apprenticeship program preferred.
• Able to certify as Certified Sous Chef or higher
• ServSafe Manager Certification required (Instructor/Proctor certification preferred)

Banquet Chef Critical Skills:

• Strong knowledge of food safety regulations (HACCP, ServSafe, DPH standards)
• Demonstrated success in cost control, vendor relations, and P&L accountability
• Proven ability to lead, train, and mentor diverse culinary teams
• Excellent organizational, communication, and leadership skills

Banquet Chef Physical Demand:

• Ability to stand for prolonged periods, walk, bend, stoop, and lift up to 50 lbs.
• Work in hot, cold, and wet kitchen environments
• Flexibility to work evenings, weekends, and holidays as required