Banquet Chef

Country Club of Buffalo • Town of Amherst, NY

4h

About The Position

The Country Club of Buffalo is seeking a talented Banquet Chef to be an integral part of our kitchen family. The Banquet Chef is responsible for the overall production and execution of all food for banquet functions, private parties, club member events, holiday buffets, Sunday brunch, and special occasions. This role oversees banquet kitchen operations, manages food costs, supervises culinary staff, and ensures that all events meet the highest standards of quality, presentation, and service.

The Banquet Chef works closely with the Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Manager, Director of Purchasing, and Front-of-House (FOH) team to deliver exceptional culinary experiences.

Country Club of Buffalo team members are;
Polished professionals;
Respectful of the coworkers, members, the Club and its traditions;
Inspired to consistently pursue the betterment of the Club and themselves;
Dedicated to their responsibilities and accountable to their peers; and
Engaged in our community.
The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club.

The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club’s amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club’s revenues are approximately $9 million annually, including $3 million in food and beverage.

Requirements

• Proven experience in high-volume banquet or event culinary production.
• Strong leadership and team management skills.
• Demonstrated ability to manage food costs and maintain budget targets.
• Knowledge of inventory control and procurement processes.
• Excellent organizational and communication skills.
• Ability to work flexible hours, including weekends and holidays.
• Commitment to quality, presentation, and operational excellence.

Responsibilities

• Oversee food production for private and club member events, including banquets, brunches, and special occasions.
• Collaborate with the Executive Chef to create seasonal and event-specific menus.
• Ensure all event presentations meet club standards.
• Supervise, schedule, and train banquet culinary staff.
• Maintain professional standards of conduct, appearance, and performance.
• Assist or relieve the Sous Chef when needed.
• Monitor and manage food costs for banquet functions.
• Conduct inventory and assist in procurement for events.
• Attend weekly BEO meetings and share updates with the banquet team.
• Work closely with Banquet Managers and FOH staff to ensure smooth event execution.
• Maintain cleanliness and organization of the banquet kitchen.
• Ensure compliance with all food safety and sanitation standards.
• Perform additional duties or projects as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed