Banquet Chef - Maderas Golf Club

Non-exempt

Job Summary:

The Banquet Chef supports and assists the Executive Chef and Executive Sous Chef in achieving the financial and operational objectives of the Culinary Department. This role oversees all facets of banquet food production, including staffing, menu development, planning, forecasting, and requisitioning. The Banquet Chef ensures consistent quality, efficient production flow, and exceptional service delivery for all banquet and catered events.

Essential Functions:

• Maintains high standards of food quality and ensures consistency in banquet food production and delivery.
• Works with the Executive Chef to analyze financial results, support budgeting, and identify cost‑control opportunities.
• Prepares requisitions for supplies and food items required for banquet production.
• Observes production flow and adjusts processes to maintain cost control, efficiency, and quality standards.
• Ensures proper receiving, storage, temperature control, labeling, dating, and rotation of food products in compliance with health department regulations.
• Writes, maintains, and updates banquet menu specifications, standardized recipes, photos, and production forecasts.
• Monitors kitchen equipment cleanliness and functionality; submits work tickets for repairs as needed.
• Visually inspects banquet foods for proper color, presentation, and overall appeal.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; addressing complaints and resolving problems.
• Manages department members including, but not limited to, Cooks and Stewards.
• Ensures effective orientation and training for new associates and develops ongoing training programs.
• Monitors business volume forecasts and plans manpower, productivity, costs, and expenses accordingly.
• Implements and maintains excellent service standards to achieve guest satisfaction.
• Communicates changes, new policies, and updated procedures to the department.
• Conducts regular staff meetings with subordinates.
• Maintain satisfactory attendance.
• Performs other duties as required.

Supervisory Responsibilities:

• None.

Qualifications:

Minimum Qualifications:

• 3–5 years of culinary experience, including banquet or high‑volume production.
• Prior experience supervising culinary staff.
• Strong understanding of food handling, sanitation, and health department regulations.
• Ability to follow and enforce standardized recipes, production sheets, and portioning guidelines.
• Ability to safely operate and oversee use of standard kitchen equipment.
• Ability to stand for extended periods, lift up to 50 lbs., and work in a fast‑paced environment.
• Strong communication skills for coordinating staff and working with leadership.
• Availability to work evenings, weekends, holidays, and banquet events as needed.
• Must be 21 years old.
• Ability to perform all essential functions of the job description.

Preferred Qualifications:

• Strong organizational and time management skills, ability to multitask and prioritize effectively.
• Knowledge of banquet and catering operations.
• Must be flexible in scheduling.
• Excellent customer service and problem solving.

Physical Demands:

• Frequently stands, walks, sits; uses hands; frequently reaches with hands and arms; frequently talks and hears.
• Occasionally climbs or balances; occasionally stoops, kneels, crouches, squats or crawls; occasionally lifts up to 50 pounds.
• Prolonged periods of walking or standing.

Environment/Noise:

• Exposure to varying temperatures, humidity, steam, cleaning chemicals, and continuous noise.
• Work in both indoor and outdoor settings.
• May involve exposure to varying weather conditions.
• Noise level is moderate.

Employee Benefits Include:

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Employer Paid Life Insurance
• Employer Paid AD&D
• 401k (with Em