Banquet Chef

Description

The Banquet Chef is responsible for planning, preparing, and executing exceptional culinary experiences for banquets, private events, weddings, member functions, and other club-sponsored events at Colleton River Club. This position oversees banquet food production, ensures consistent quality and presentation, and coordinates with culinary leadership, event management, and service teams to deliver outstanding dining experiences.

The Banquet Chef leads and develops banquet kitchen team members, manages food preparation and production schedules, monitors food costs and inventory, and ensures compliance with food safety, sanitation, and Club standards. The ideal candidate is an organized, creative, and hands-on culinary professional who thrives in a fast-paced environment and takes pride in delivering exceptional food and service.

Essential Duties and Responsibilities

• Plan, prepare, and execute banquet menus for a variety of events, including weddings, private parties, member functions, golf tournaments, and special Club events.
• Collaborate with the Executive Chef, culinary team, and event management to develop menus that meet event specifications, member expectations, and budget requirements.
• Oversee all aspects of banquet food production, including preparation, cooking, plating, presentation, and timely execution of service.
• Ensure consistency in food quality, flavor, portion sizes, presentation, and adherence to established recipes and standards.
• Supervise, train, coach, and develop banquet kitchen staff to promote teamwork, accountability, and professional growth.
• Coordinate production schedules, staffing needs, and kitchen assignments to ensure adequate preparation and efficient execution of events.
• Monitor food inventory, purchasing, storage, and product utilization to minimize waste and maintain appropriate food costs.
• Ensure proper handling of food allergies, dietary restrictions, and special meal requests.
• Maintain compliance with applicable food safety regulations, sanitation standards, and Club policies.
• Maintain clean, organized, and properly equipped kitchen and food preparation areas.
• Monitor equipment condition and communicate maintenance or repair needs promptly.
• Work closely with front-of-house staff and event coordinators to ensure smooth communication and seamless event execution.
• Assist with forecasting food and labor needs, managing departmental expenses, and maintaining accurate production and inventory records.
• Adapt to changing event requirements, guest counts, timelines, and service expectations while maintaining quality and professionalism.
• Perform other duties as assigned by culinary leadership.

Requirements

 Required Qualifications

• Previous professional culinary experience in banquet, catering, hotel, resort, country club, or other high-volume food service operations.
• Demonstrated ability to execute large-scale food production while maintaining high standards of quality, consistency, and presentation.
• Strong knowledge of culinary techniques, menu execution, food preparation, and kitchen operations.
• Knowledge of food safety, sanitation, proper food handling, and temperature control procedures.
• Ability to lead, motivate, and work effectively with a diverse culinary team.
• Strong organizational, communication, and time-management skills.
• Ability to manage multiple priorities and meet strict event deadlines in a fast-paced environment.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, based on Club events and business needs.
• Ability to stand for extended periods and perform the physical duties associated with commercial kitchen operations, with or without reasonable accommodation.

Preferred Qualifications

• Culinary degree, diploma, or formal culinary training.
• Experience in a private club, luxury resort, upscale hotel, or other high-end hospitality environment.
• Previous experience in a banquet leadership or supervisory role.
• Experience with banquet menu development, food costing, inventory management, and labor planning.
• ServSafe Food Protection Manager certification or equivalent recognized food safety certification.
• Experience accommodating diverse dietary needs, food allergies, and specialized menus.

Core Competencies

• Culinary excellence and attention to detail.
• Leadership, team development, and accountability.
• Planning, organization, and execution.
• Cost control and resource management.
• Adaptability and problem-solving.
• Professionalism and commitment to exceptional member and guest experiences.

Colleton River Club is an Equal Opportunity Employer committed to providing equal employment opportunities to all applicants and employees. We do not discriminate on the basis of race, color, religion, sex, pregnancy, sexual orientation, gender identity, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable federal, state, or local law.

Employment offers may be contingent upon satisfactory completion of a background check, as applicable to the position and in accordance with applicable laws. Any background information obtained will be evaluated in a fair and nondiscriminatory manner.

Colleton River Club participates in E-Verify to confirm the employment eligibility of newly hired employees. All employment eligibility verification is conducted in accordance with applicable laws and E-Verify requirements.

We are committed to maintaining a workplace that values respect, fairness, integrity, and equal opportunity for all.