Banquet Chef

Invited•Vienna, VA

About The Position

The Banquet Chef is responsible for culinary operations for private and member events, focusing exclusively on banquet services. Duties include developing menus, preparing and presenting food for weddings, corporate functions, and special Member occasions, and working closely with the Executive Chef and event staff to maintain high standards of food quality, service, and safety. The position requires creativity and organizational skills to deliver memorable dining experiences while managing food and labor costs within budget guidelines. The Banquet Chef directly supervises banquet kitchen staff and reports to the Executive Chef. The role also involves interacting with members and guests, managing service recovery, supervising and developing employees, and supporting club operations and company policies. Additional duties may be assigned as needed.

Requirements

High school diploma or equivalent.
At least 3 years of experience as a Sous Chef in a professional kitchen environment.
Valid Health & Sanitation certification in accordance with state regulations.
Food service management certification, as required by state law.
Ability to stand, walk, and perform physical activities for extended periods.
Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
Ability to climb ladders, squat, kneel, reach, grasp, twist, bend, and fold or unfold as required.
Ability to occasionally lift, carry, push, and pull up to 100 lbs.
Effective communication skills, including talking and hearing, with sufficient visual acuity.
Ability to work additional hours, including weekends and/or holidays, as required to meet position deadlines.

Nice To Haves

A college degree in culinary arts or a related field.
Comprehensive knowledge of kitchen equipment, cost and labor controls, and traditional and contemporary cuisines.

Responsibilities

Create, plan, and execute menus based on forecasted member and guest counts for private events.
Collaborate with the Executive Chef to align meal production with event needs and culinary standards.
Determine budgetary needs and control expenses for food supplies, kitchen equipment, and materials.
Analyze food and labor production reports, including menu engineering, to manage and optimize costs.
Oversee procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts.
Ensure kitchen cleanliness and sanitation, including workstations, equipment, counters, tools, and waste areas.
Represent the club by interacting with members and guests, conducting table visits, soliciting feedback, and collaborating with committees to improve the member and guest experience.
Professionally manage last-minute member and guest requests or changes.
Address member and guest complaints promptly and professionally through service recovery.
Interview, select, and hire employees, with significant input from the Executive Sous Chef.
Lead employee training, development, advancement, and promotion efforts, with input from the Executive Sous Chef.
Plan and adjust work schedules and responsibilities among team members, and directly direct the work of at least two or more full-time employees or their equivalent.
Manage employee relations, including complaints, issue resolution, and discipline in accordance with company policies.
Follow company, club, and department policies, procedures, and instructions.
Support and enforce policies while maintaining high standards of ethics and integrity.
Promote safe working practices and compliance with safety guidelines.
Maintain required certifications and pursue personal and professional growth.
Address challenges using available resources and work with regional and corporate teams to support club operations.
Collaborate with the team and contribute to club goals and efficiency.
Assist others and take on additional tasks as assigned by management.