Banquet Chef

OAKMONT COUNTRY CLUB•Oakmont, PA

3d•Onsite

About The Position

Oakmont Country Club is seeking a skilled, motivated Banquet Chef to support banquet and catering operations for parties, events, and special occasions. The role leads banquet kitchen staff and helps deliver an outstanding culinary experience to members and guests. The Banquet Chef assists with event execution, kitchen team development, menu planning and purchasing, budget and inventory management, and quality, safety, and compliance. The position requires open availability, including evenings, weekends, and holidays. Competitive salary and benefits are offered.

Requirements

3–5 years of progressive experience in a leadership role in a high-volume hotel, resort, or banquet operation, with a focus on fine dining.
Alcohol awareness certification and/or a food service permit or valid health/food handler cards as required by local or state government agency.
ServSafe Food Protection Manager Certification or industry equivalent.
Successful completion of a technical culinary education or apprenticeship program.
Open availability, including evenings, weekends, and holidays.
Ability to work shifts of ten hours or more and to stand, sit, or walk for extended periods.
Ability to grasp, lift, and/or carry up to 50 pounds as needed.
Finger and hand dexterity to operate kitchen machinery and knives.
Ability to withstand temperature changes and occasional smoke, steam, and heat, and to work in a confined area.
Hearing, visual, and sensory abilities to observe and detect emergency situations and distinguish product, taste, texture, temperature, presentation, and preparation.

Responsibilities

Assist banquet and catering staff with banquets, parties, and other special events.
Continually enhance the culinary experience of banquet and event guests.
Ensure menu items are prepared according to recipes and the hotel’s operating standards.
Establish daily priorities and assign production and preparation tasks to banquet kitchen staff and chefs.
Identify kitchen staff development needs and provide coaching and mentoring.
Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
Review sales and food costs with the Executive Chef to ensure the banquet kitchen meets budgeted costs.
Assist the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
Communicate kitchen needs to purchasing and storeroom personnel.
Help determine minimum and maximum stock levels for food, cooking supplies, and equipment.
Conduct frequent kitchen walkthroughs and direct staff to correct deficiencies.
Maintain food preparation, handling, and storage standards.
Oversee regular cleaning of equipment used in the banquet kitchen.
Ensure compliance with applicable laws and regulations.
Maintain inventory control procedures.
Ensure the banquet kitchen is prepared for the following day’s work.