Banquet and Catering Chef

Compass Group•New York, NY

27d•$90,000 - $100,000

About The Position

The Banquet & Private Events Chef is a senior culinary leadership role responsible for the conceptualization, execution, and operational management of all private events and off-site catering for a high-end private members club. This chef will oversee bespoke member events, corporate office catering, private residence dining, and curated pantry/restock programs, delivering a seamless, elevated culinary experience aligned with the club’s values and brand. This role requires a chef who excels in luxury hospitality, customization, and precision, and who understands that private members service is fundamentally different from traditional restaurant or hotel banquet operations.

Requirements

A.O.S. Degree in Culinary Arts or equivalent professional culinary training.
5+ years of progressive culinary experience, with a minimum of 3 years in senior banquet, catering, or private dining leadership.
Strong background in high-volume and batch production without compromising quality or presentation.
Proven ability to execute custom, client-driven menus with discretion and attention to detail.
Deep knowledge of food cost controls, production planning, and operational efficiency.
ServSafe Certified (or ability to obtain promptly).
Exceptional organizational, communication, and leadership skills

Nice To Haves

Demonstrated experience in luxury hospitality environments (private clubs, fine dining catering, high-end hotels, estates, or bespoke catering companies).

Responsibilities

Own and lead all culinary aspects of private events, banquets, off-site catering, and bespoke dining experiences for members and their guests.
Execute high-touch, customized menus for corporate offices, private residences, and member-hosted events, ensuring discretion, consistency, and excellence.
Oversee pantry and refrigerator restock programs, including menu curation, sourcing, production, packaging standards, and delivery execution.
Ensure flawless execution for events ranging from intimate dinners to large-scale, high-profile functions.
Develop and implement event-specific, seasonal, and member-driven menus in collaboration with the Culinary Director, Executive Chef, and Chef de Cuisine.
Create refined, transport-friendly menus that maintain integrity, presentation, and quality across off-site environments.
Lead culinary R&D for special requests, alternative dietary needs, and unique member activations.
Maintain a strong understanding of luxury catering trends, global influences, and modern service styles.
Serve as a culinary liaison to Events, Membership, Sales, and Creative teams, supporting proposal development, tastings, and custom menu presentations.
Collaborate with sales and events leadership to align culinary offerings with member expectations, budgets, and brand positioning.
Support tastings, high-level presentations, media requests, promotions, and photo shoots as needed.
Direct all banquet and catering production under the guidance of the Executive Chef and Culinary Director.
Maintain rigorous quality control, consistency, and presentation standards across all event formats.
Oversee inventory, purchasing, vendor relationships, and cost controls for events and catering operations.
Identify and onboard new specialty vendors and purveyors as needed to support premium offerings.
Develop systems and SOPs for off-site execution, packing, transportation, and service standards.
Lead, train, and mentor banquet and catering culinary staff, fostering a culture of professionalism, accountability, and hospitality.
Partner with CDC and Sous Chefs on staffing, scheduling, and execution.
Participate in hiring, coaching, performance management, and disciplinary actions as needed.
Ensure full compliance with HACCP, ServSafe, and local health regulations across all on-site and off-site operations.
Maintain the highest standards of food safety, sanitation, and emergency preparedness.