Banquet Chef

Employment Type: Direct Hire Salary: $75,000–$80,000 + up to 7.5% performance-based bonus About the Club A premier private club in Indian River Shores, Florida, is seeking a talented Banquet Chef to join its culinary team. The club is known for elevated hospitality, exceptional member experiences, and high-quality culinary offerings. About the Opportunity This is a hands-on Banquet Chef role responsible for leading food production for weddings, golf tournaments, private functions, member events, and signature club gatherings. The ideal candidate will be comfortable leading a culinary team while actively cooking, prepping, plating, and executing events. This is a strong opportunity for a chef with high-volume banquet experience who wants to grow within a luxury culinary operation, with potential advancement into a Chef de Cuisine or Executive Sous Chef role. Key Responsibilities Lead banquet food production for events serving anywhere from intimate member dinners to 400–700 guests Work hands-on alongside the culinary team to prep, cook, plate, and execute events Supervise and coordinate the banquet culinary team while maintaining quality, consistency, and timing Prepare, butcher, and portion proteins as needed Execute weddings, golf tournaments, member events, and seasonal functions Maintain high standards for food quality, presentation, cleanliness, and sanitation Assist with menu execution, inventory, ordering, and staffing as needed Must-Haves 3–5+ years of culinary leadership experience in banquet operations or a similar high-volume environment Experience as a Banquet Chef, Banquet Sous Chef, Sous Chef, or Executive Sous Chef with significant banquet responsibilities Ability to maintain quality and presentation standards in a fast-paced environment Flexibility to work early mornings, late nights, weekends, and holidays as required Experience in a luxury hotel, upscale private club, resort, fine dining operation, or high-end catering environment preferred Golf, tennis, or private-club event experience is a plus Culinary degree is not required ; relevant hands-on experience is most important Up to 7.5% end-of-season performance bonus Medical, dental, and vision insurance Company contribution toward health insurance premiums 401(k) with up to 6% company match PTO available, primarily during the slower season Full-time, year-round position Schedule The schedule varies based on the club's event calendar and seasonality: Peak Season (November–Mother's Day): Approximately 50–55 hours/week; may include 6–7 days during especially busy periods Shoulder Season (Mother's Day–July 4): Approximately 40 hours/week with two days off Off-Season (July 4–mid-October): Approximately 30 hours/week while supporting the culinary team and events as needed Be part of a high-end culinary operation where quality, teamwork, and professional growth are valued. You’ll work alongside an experienced culinary team, contribute to a wide range of upscale events, and have the opportunity to take on greater responsibility as you grow. This is a year-round position with a clear path for advancement into a Chef de Cuisine or Executive Sous Chef role. #J-18808-Ljbffr