Banquet Chef

Invited is a leading hospitality and service company established in 1957, operating private clubs nationwide and offering amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, and fitness facilities. This description reflects the role of Banquet Chef within our clubs. Job Summary The Banquet Chef is responsible for the culinary operations for all private and member events. This role focuses on banquet services, including menu development, food preparation, and presentation for events such as weddings, corporate functions, and Member occasions. The Banquet Chef collaborates with the Executive Chef and event staff to ensure high standards of food quality, service, and safety, while managing food and labor costs within budget 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 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 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 responsibilities among team members, supervising 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 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 management team by supporting and enforcing policies with ethics and integrity Maintain professionalism and a commitment to excellence in interactions with members, colleagues, and staff Promote and follow safe working practices, ensuring compliance with safety guidelines Take initiative in personal and professional growth and maintain required certifications relevant to the role Address and resolve challenges using available resources, working with regional and corporate teams Support overall team efficiency and contribute to club goals About You Required High school diploma or equivalent Minimum of 3 years of experience as a Sous Chef in a professional kitchen Valid Health & Sanitation certification in accordance with state regulations Food service management certification, as required by state law Preferred College degree in culinary arts or a related field Comprehensive knowledge of kitchen equipment, cost and labor 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 We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you are in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: 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 For full details, visit For questions, visit the Invited Jobs website for ClubLife, Employee Experience, Company Benefits, and Our Culture. 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