Banquet Chef

Banquet Chef Position

The Banquet Chef at Granite Links is responsible for overseeing all culinary operations related to member and private events, including weddings, golf outings, corporate functions, and club-hosted gatherings. This role requires a combination of culinary expertise, operational efficiency, and strong leadership to consistently deliver high-quality dining experiences that reflect the club's elevated standards. We are interested in both part and full time help, Friday-Sunday availability is a must.

Key Responsibilities:

• Lead and supervise the banquet culinary team to ensure consistent food quality, presentation, and service.
• Collaborate with the Events Manager and Executive Chef to plan and execute all banquet functions, ensuring seamless coordination of timelines and logistics.
• Uphold strict standards of cleanliness, organization, and food safety throughout all banquet kitchen areas.
• Manage banquet-specific inventory and ordering, control food costs, and minimize waste.
• Ensure full compliance with health department regulations and sanitation protocols.
• Train and mentor kitchen staff in banquet production methods and club expectations.
• Direct the setup, service, and breakdown of banquet food stations and prep areas for all events.
• Provide hands-on culinary leadership during high-volume events and key service periods.
• Source and coordinate specialty and seasonal ingredients in collaboration with approved vendors.

Qualifications:

• 3–5 years of experience in high-volume banquet or catering environments, preferably in a private club or luxury hospitality setting.
• Demonstrated leadership ability with strong organizational and time-management skills.
• Proficient in the operation of commercial kitchen equipment and adherence to safety protocols.
• Flexible schedule availability, including evenings, weekends, and holidays.
• Current Serv Safe certification or equivalent food safety credential required.

Physical Requirements:

• Ability to stand for extended periods in a high-heat kitchen environment.
• Capable of lifting up to 50 pounds and performing physically demanding tasks during event preparation and service.
• Comfortable working in a fast-paced, deadline-driven setting with multiple simultaneous events.