Banquet Chef

DEPARTMENT: Culinary

JOB TITLE: Banquet Chef

REPORTS TO: Executive Sous Chef

SCHEDULE: Full‑Time (including nights, weekends, and holidays as required)

COMPENSATION: Competitive; based on experience

BENEFITS: Eligible for Club benefits package, including meals, golf privileges, professional development/education, and other applicable benefits

Burning Tree Country Club is seeking a highly skilled, creative, and values‑driven Banquet Chef to lead the execution of all banquet and catered culinary operations. This role is responsible for planning, organizing, and directing banquet kitchen staff to ensure that every event exceeds Member and guest expectations.

The Banquet Chef plays a critical leadership role within the Culinary Department, partnering closely with the Executive Chef and Sous Chef to design innovative menus, execute high‑quality food production, and uphold the highest standards of presentation, safety, and professionalism.

Through strong leadership, attention to detail, and a commitment to excellence, the Banquet Chef ensures consistency, creativity, and operational efficiency in all banquet functions.

Burning Tree Country Club is a private, family‑oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.

• An 18‑hole championship golf course that has hosted U.S. Open Qualifiers and Met PGA events
• An 8‑lane, 25‑meter pool with diving well
• Har‑Tru tennis courts and platform tennis complex
• Multiple dining venues and event spaces
• Active junior programs in golf, tennis, and aquatics
• A year‑round Youth Activities Program and Summer Camp

We take pride in delivering first‑class service through strong teamwork, thoughtful leadership, and attention to detail across all departments.

Our Culinary Department supports daily à la carte dining as well as high‑level banquets and special events. We take pride in delivering first‑class cuisine through teamwork, innovation, and meticulous execution.

You are a passionate culinary professional who thrives in a high‑demand, event‑driven environment. You:

• Lead confidently and professionally under pressure
• Bring creativity and originality to menu development
• Demonstrate strong organizational and time‑management skills
• Maintain composure and efficiency during high‑volume events
• Inspire and mentor kitchen staff
• Take pride in delivering consistent, high‑quality results

• Plan, organize, and direct banquet kitchen operations
• Oversee food preparation and execution for all banquet and catered events
• Assist Executive Chef and Sous Chef in developing seasonal and event‑specific menus
• Test and taste new menus and recipes to ensure quality and consistency
• Brief banquet kitchen staff on upcoming events and expectations
• Establish daily priorities and assign tasks accordingly

• Conduct physical inventory of food items specific to events
• Order supplies and manage purchasing as needed
• Ensure proper storage, rotation, and sanitation of food products
• Maintain a clean, organized, and sanitary kitchen environment

• Supervise and support banquet kitchen staff
• Provide hands‑on training in line cooking, food preparation, and plating
• Take direction from the Executive Chef and Sous Chef
• Foster teamwork, accountability, and professionalism

• Demonstrate strong culinary knowledge and technical skill
• Execute events with professionalism and appropriate urgency
• Maintain composure and effectiveness in high‑stress environments
• Uphold sanitation, safety, and health standards
• Collaborate effectively with Front‑of‑House and Events teams
• Communicate clearly and professionally with Members and staff
• Work evenings, weekends, and holidays as operationally required
• Seek opportunities to improve menus, systems, and execution

• Culinary degree preferred
• Minimum 3 years’ experience in banquets within an upscale restaurant, club, or hotel
• Extensive culinary and food & beverage knowledge
• Experience supervising…