Banquet Chef

the club•Denver, CO

3d•Onsite

About The Position

The Denver Country Club is seeking an experienced and passionate Banquet Chef to lead the preparation and execution of all culinary operations for private events, member functions, and special occasions. Reporting directly to the Executive Chef, the Banquet Chef will oversee banquet kitchen production and manage a team of banquet cooks to ensure exceptional food quality, consistency, and service standards.

Requirements

Minimum of 5 years of banquet or high-volume culinary experience, preferably in a private club, luxury hospitality, or upscale dining environment.
Proven leadership experience supervising and developing culinary team members.
Strong knowledge of food safety, sanitation practices, and health department regulations.
Ability to thrive in a fast-paced environment while managing multiple priorities and deadlines.
Excellent communication, organizational, and time-management skills.
Calm, professional demeanor with the ability to perform effectively under pressure.
Strong work ethic, reliability, and commitment to excellence.
Leads by example and demonstrates accountability in all aspects of the role.
Consistent in maintaining culinary and service standards.
Team-oriented leader who fosters collaboration, respect, and a positive kitchen culture.
Detail-oriented with a passion for delivering exceptional member and guest experiences.

Responsibilities

Plan, organize, and execute all culinary production for banquets, weddings, private events, member functions, and special occasions.
Review banquet event orders, menus, guest counts, timelines, and production requirements to ensure proper preparation, staffing, and execution.
Lead, supervise, train, and develop banquet culinary staff while maintaining clear expectations for performance, accountability, and teamwork.
Develop production plans, prep lists, and daily assignments to ensure efficient workflow and timely event execution.
Maintain food quality, consistency, presentation, and portion standards across all banquet events.
Manage food and labor costs through proper portioning, recipe adherence, product utilization, inventory control, waste reduction, and efficient staffing.
Monitor product usage, labor productivity, and overtime while identifying opportunities to improve efficiency and reduce unnecessary expenses.
Maintain accurate inventory levels and ensure proper ordering, storage, labeling, dating, and FIFO rotation of products.
Work with culinary leadership to achieve established food-cost and labor-cost targets and demonstrate fiscal responsibility in the use of Club resources.
Maintain a clean, organized, and efficient banquet kitchen, including workstations, prep areas, walk-ins, freezers, and storage areas.
Ensure production is completed according to established timelines and kitchens are properly prepared, broken down, and reset for each event.
Anticipate operational needs and proactively communicate staffing, product, equipment, or production concerns to culinary leadership.
Maintain strict compliance with health department regulations, food safety standards, and Denver Country Club policies.
Ensure proper food handling, temperature control, cooling, reheating, storage, labeling, sanitation, and cross-contamination prevention.
Train and hold culinary staff accountable for proper sanitation, personal hygiene, and safe food-handling practices.
Conduct routine inspections of banquet kitchen areas and immediately address food safety, sanitation, or organizational deficiencies.
Maintain the highest standards of culinary quality, presentation, consistency, and execution.
Ensure banquet menus are prepared according to established recipes, specifications, and Club standards.
Respond effectively to last-minute changes, special requests, dietary requirements, and event-specific needs.
Maintain a professional presence and support a culture of teamwork, accountability, and excellence that reflects the standards of Denver Country Club.