Banquet Chef

Suntree Country Club Inc•Melbourne, FL

About The Position

Oversee and manage all aspects of banquet food preparation and service. The Banquet Chef will be responsible for planning, preparing, and presenting high-quality dishes for large events, including weddings, corporate functions, and other catered gatherings. This role requires strong leadership skills, excellent culinary knowledge, and the ability to work efficiently under pressure. The Banquet Chef will work closely with the Director and Assistant Director of Food & Beverage, the Director and Assistant Director of Events.

Requirements

In-depth knowledge of culinary techniques, kitchen management, and food safety.
Be aware of new items that are introduced onto the market and keep up with the latest product trends.
Fully understand the market needs and desires for each area of the Club and ensure that the menus are developed to reflect those needs.
Passion for food and the culinary arts, with a commitment to delivering outstanding dining experiences.
Excellent time management skills and the ability to work under pressure in a fast-paced environment.
Strong leadership, organizational, and communication skills.
Manage culinary staff fairly and take a personal interest in knowing them all.
Project a positive and motivated attitude among all staff.
Ability to work flexible hours, including evenings, weekends, and holidays, as needed.
Proven experience as a Chef de Cuisine, Sous Chef, or in a similar leadership role in a high-end restaurant or hospitality environment.
Formal culinary education (e.g., degree or certification from a recognized culinary school) is preferred, but significant experience in the field is equally valued.
5-7 years of progressive growth in a similar Club/restaurant.
Certification in food safety.
Prolonged periods of standing and working in a kitchen.
Exposure to extreme heat, steam, and cold is present in a kitchen environment.
Must be able to lift up to 30 to 50 pounds at times.
Exposure to various chemical fumes and noise.
Manual dexterity to cut and chop foods and perform other related tasks.

Responsibilities

Menu Planning:
Collaborate with event planners, clients, and management to design and customize banquet menus that meet the specific needs and preferences of each event.
Create menus that are seasonal, cost-effective, and aligned with the overall theme and style of the event.
Offer suggestions for buffet-style, plated, or family-style service, and ensure menu items accommodate dietary restrictions and preferences (e.g., vegetarian, gluten-free, etc.).
Food Preparation & Cooking:
Design, plan, and implement seasonal menus, incorporating fresh ingredients and new culinary trends.
Oversee the preparation, cooking, and presentation of large quantities of food for banquets and catering events, ensuring consistency, quality, and presentation standards are met.
Coordinate the cooking and assembly of dishes, ensuring proper timing and accuracy for large-scale meal service.
Ensure food is prepared and served at the correct temperature, portion size, and presentation.
Work with the kitchen team to execute a smooth workflow and minimize delays or issues during high-volume service.
Team Leadership & Staff Management:
Lead, train, and manage kitchen staff involved in banquet operations, including prep cooks, line cooks, and dishwashers.
Ensure all kitchen staff understands their roles and responsibilities for each event and provide guidance during meal service.
Maintain a positive and productive working environment, fostering collaboration and teamwork among the staff.
Ensure staff follows proper food safety and hygiene protocols and provides regular feedback to improve kitchen performance.
Event Coordination & Execution:
Manage kitchen inventory, ordering supplies, and ensuring the kitchen is well-stocked.
Work closely with event coordinators, front-of-house staff, and banquet managers to ensure all food service aspects of the event are executed flawlessly.
Oversee the timely delivery of food to banquet venues, ensuring food is served hot, fresh, and presented attractively.
Ensure that food stations, buffets, and plated services are set up correctly according to event specifications and client requests.
Ensure proper inventory management, including planning and ordering necessary ingredients, supplies, and equipment for each event.
Quality Control & Presentation:
Manage food costs and ensure that kitchen operations are within budgetary constraints.
Maintain strict attention to detail when it comes to food quality, portion control, and presentation.
Continuously monitor food quality and work to resolve any issues with the food before and during service.
Implement high standards for cleanliness, plate presentation, and adherence to customer preferences.
Health & Safety Compliance:
Ensure that the kitchen operates in compliance with local health regulations, including food safety, cleanliness, and sanitation standards.
Oversee the storage and handling of food products, ensuring the proper conditions to minimize waste and prevent contamination.
Regularly inspect kitchen equipment and facilities to ensure they are in proper working condition and follow safety procedures.
Member Satisfaction:
Maintain direct communication with front-of-house staff to ensure Member and Guest satisfaction with the food and dining experience.
Respond to customer feedback and adjust menu items or recipes as needed.
Ensure consistency and quality of food across all services (breakfast, lunch, dinner, catering, etc.).
Cost Control & Budgeting:
Help establish and maintain a budget for banquet operations, ensuring cost control and efficient use of resources.
Monitor inventory levels before and after events, ensuring that food is used efficiently and waste is minimized.
Track and report food costs for banquet events, adjusting menus and portion sizes as needed to stay within budget.