Banquet Chef

Job Description

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 anlaşma 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 work spaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities, fitness centers, and much more.

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 varietyঞ

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• Reports to the Executive Chef
• Directly supervises banquet ponovno kitchen staff

• 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 andҟоу 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 the work of at least two or more full‑time employees or their equivalent.

• 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.(chand.}

• High school diploma or equivalent.
• A minimum of 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.

• A 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.

• Must be able to stand, walk, and perform physical activities for extended periods.
• Ability to work in varying temperatures and environments, with…