Banquet Chef

Druid Hills Golf Club; Atlanta (GA); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision, and Life保险

PTO

401K with employer match

Employee Golf Days

Free lunch daily

Discounts (Verizon, Hertz)

Job summary

Druid Hills Golf Club is seeking a Banquet Chef to lead all aspects of banquet food production, ensuring meals are creatively prepared and aligned with club standards. You will manage a team, collaborate with service staff, and work directly with clients to create memorable culinary experiences for diverse events.

Ideal candidates have proven high-volume banquet experience and a culinary degree or equivalent.

Qualifications

• Proven experience as a Banquet Chef in a high-volume setting.
• Strong leadership and communication abilities.
• Culinary degree or equivalent experience preferred.

Responsibilities

• Oversee the daily operations of the banquet kitchen, including food preparation, cooking, and presentation.
• Design and develop banquet menus in collaboration with the Executive Chef, considering seasonal ingredients and client preferences.
• Lead, train, and motivate kitchen staff, ensuring consistency in food quality and presentation.
• Manage food costs and control inventory, maintaining high standards of food safety and sanitation.
• Work closely with event coordinators to understand client needs and execute events successfully.
• Participate in regular team meetings to discuss menu changes, staffing needs, and operational improvements.

Skills

Leadership

Team management

Communication

Multitasking

Education

Culinary degree or equivalent

Job description

Pay rate: $65,000 - $75,000 annually, commensurate with experience

About the Role

The Banquet Chef at Druid Hills Golf Club will be responsible for all aspects of banquet food production, ensuring that meals are prepared creatively, artistically, and in line with club standards. This position requires a strong leader who can effectively manage a team, collaborate with service staff, and work directly with clients to create memorable culinary experiences for various events.

Responsibilities

• Oversee the daily operations of the banquet kitchen, including food preparation, cooking, and presentation.
• Design and develop banquet menus in collaboration with the Executive Chef, taking into consideration seasonal ingredients and client preferences.
• Lead, train, and motivate kitchen staff, ensuring consistency in food quality and presentation.
• Manage food costs and control inventory, while maintaining the highest standards of food safety and sanitation.
• Work closely with event coordinators to understand specific client needs and execute events successfully.
• Participate in regular team meetings to discuss menu changes, staffing needs, and operational improvements.
• Proven experience as a Banquet Chef in a high-volume setting.
• Strong culinary skills, with a focus on presentation and plating techniques.
• Excellent leadership and communication abilities, with experience managing kitchen staff.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Culinary degree or equivalent experience preferred.

Benefits

• Medical, Dental, Vision, and Life Insurance
• Short-term and long-term disability insurance
• Paid Time Off (PTO)
• Verizon Phone Bill Discounts
• 401K + employer match (up to 6%)
• Culture with Monthly Awards and Recognition
• Free lunch daily
• FSA for health and dependent care
• Employee Golf Days
• Hertz Rental Car Discounts
• Employee Scholarship Opportunity
• Employee Assistance Program