Banquet Chef

Invited Clubs; Chicago (IL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical, dental and vision coverage

Life insurance

Disability insurance

401(k) retirement savings plan

Generous paid time off

Job summary

Invited Clubs is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prepare and present food, and partner with the Executive Chef to meet high standards of quality, service and safety while managing food and labour costs.

The role requires creativity, organization and the ability to deliver memorable dining experiences for weddings, corporate functions and member occasions.

Qualifications

• High school diploma or equivalent.
• Minimum 3 years of experience as a Sous‑Chef in a professional kitchen.
• Valid health and sanitation certification per state regulations.
• Food service management certification as required by state law.
• College degree in culinary arts or related field preferred.
• Comprehensive knowledge of kitchen equipment, cost and labour controls; expertise in traditional and contemporary cuisines.

Responsibilities

• Lead menu creation, planning and execution for private events based on forecasted counts.
• Collaborate with Executive Chef to ensure meal production aligns with event needs and standards.
• Determine budgetary needs and control expenses related to food supplies and equipment.
• Analyze food and labour production reports to manage and optimise costs.
• Oversee procurement, inventory, and sanitation; manage staff training and development.
• Interview, hire and train employees with input from Executive Sous‑Chef.
• Plan and adjust work schedules; directly manage 2+ full‑time employees.
• Ensure safety and cleanliness of kitchen and equipment.

Skills

Leadership

Team management

Communication

Menu planning

Education

High school diploma or equivalent

Sous-Chef experience 3+ years

Health and sanitation certification

Food service management certification

Tools

Kitchen equipment knowledge

Cost and labour controls

Job description

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs and athletic clubs. Our clubs offer first‑class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities and fitness centers. Come be a part of this incredible and inclusive team at Invited!

Job Summary

The Banquet Chef is responsible for the culinary operations for all private and member events. This role focuses exclusively on banquet services, with duties that include menu development, food preparation and presentation for a variety of events such as weddings, corporate functions and special member occasions. The Banquet Chef works closely with the Executive Chef and event staff to ensure the highest standards of food quality, service and safety are met. This position requires creativity and organizational skills to deliver memorable dining experiences while managing food and labour costs in line with budgetary guidelines.

Reporting Structure

• Reports to the Executive Chef
• Directly supervises banquet kitchen staff

Day to Day

• Lead the creation, planning and execution of menus based on forecasted member and guest counts for private events.
• Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards.
• Determine budgetary needs and control expenses related to food supplies, kitchen equipment and materials.
• Analyze food and labour production reports, including menu engineering, to manage and optimise costs.
• Oversee the procurement of food supplies and kitchen equipment, organise inventory processes and participate in inventory counts.
• Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools and waste areas.
• Represent the club by interacting with members and guests, including daily table visits, soliciting feedback and collaborating with committees to enhance the member and guest experience.
• Professionally manage last‑minute requests or changes from members and guests, ensuring a high level of service.
• Engage in service recovery, addressing member and guest complaints promptly and professionally to ensure satisfaction.
• 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 specific responsibilities among team members, directly managing the work of at least two or more full‑time employees or their equivalent.
• Manage employee relations, including handling complaints, resolving issues and disciplining employees in alignment with company policies.
• Complete additional duties as assigned by management.

Additional Duties

• Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management.
• Follow all company, club and department policies, procedures and instructions.
• Represent the company’s management team by supporting and enforcing policies while maintaining the highest standards of ethics and integrity.
• Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues and staff.
• Promote and follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
• Take the initiative in personal and professional growth and maintain any required certifications relevant to your role.
• Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
• Support the overall efficiency of the team by collaborating and contributing to the club’s goals.

About You

Required

• High school diploma or equivalent.
• A minimum of 3 years of experience as a Sous‑Chef in a professional kitchen environment.
• Valid health and sanitation certification in accordance with state regulations.
• Food service management certification, as required by state law.

Preferred

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

Physical Requirements

• Must be able 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.
• Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending and folding/unfolding as required.
• Able to lift, carry, push and pull up to 100 lbs occasionally.
• Effective communication skills, including talking and hearing, with sufficient visual acuity.

Primary Tools/Equipment

• Equipment (30–50 lbs.)
• Chaffers (30–50 lbs.)
• Boxes (30–50 lbs.)
• Carts (10–50 lbs.)
• Kitchen knives (1–5 lbs.)
• Pots, pans and other food storage containers (5–50 lbs.)

Work Schedule

• Attendance requirements for this position as outlined on the weekly schedule.
• Additional hours are required to meet deadlines of the position, including weekends and/or holidays.

What We Offer

• Medical, dental and vision coverage
• Life insurance
• Short‑term and long‑term disability insurance
• 401(k) retirement savings plan
• Generous paid time off and leave programs (time off as required by applicable law is also provided for part‑time team members)

Want to learn more? Visit www.invitedbenefits.com for full details.

Invited is an Equal Employment Opportunity Employer.

The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the club.