Banquet Chef

Oakmont Country Club; Oakmont (Allegheny County); On-site; USD 55,000 - 85,000; Full time

Job summary

Oakmont Country Club in Oakmont, PA seeks a skilled Banquet Chef to lead our banquet kitchen team and deliver exceptional culinary experiences for parties, events, and special occasions.

You will manage daily production, mentor staff, and coordinate with purchasing to plan menus and control costs while ensuring compliance with safety standards.

Qualifications

• 3–5 years progressive experience in a high-volume hotel, resort or banquet operation with a focus on fine dining in a leadership role.
• Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.
• ServSafe Food Protection Manager Certification or industry equivalent.
• Completion of a technical culinary education or apprenticeship program.

Responsibilities

• Assist banquet and catering staff with banquets, parties, and other special events.
• Continually enhance the culinary experience of banquet and event guests.
• Establish daily priorities and assign production tasks to banquet kitchen staff and chefs.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Assist the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
• Oversee the regular cleaning of all equipment used in the banquet kitchen.

Skills

Leadership

Banquet operations

Culinary execution

Menu planning

Staff development

Education

Culinary education (technical or apprenticeship)

Job description

We are looking for a skilled and motivated Banquet Chef to join our culinary team. In this role, you will support banquet and catering operations for parties, events, and special occasions, leading the banquet kitchen staff and helping deliver an outstanding culinary experience to every member and guest.ResponsibilitiesCulinary & Event ExecutionAssist banquet and catering staff with banquets, parties, and other special eventsContinually enhance the culinary experience of banquet and event guestsEnsure all menu items are prepared according to recipes and the hotel’s operating standardsKitchen Leadership & Team DevelopmentEstablish daily priorities and assign production and preparation tasks to banquet kitchen staff and chefsIdentify the development needs of kitchen staff and provide coaching and mentoring to build their knowledge and skillsReview staffing levels to ensure guest service, operational needs, and financial objectives are metFinancial & Purchasing ManagementReview sales and food costs with the Executive Chef to ensure the banquet kitchen meets budgeted costsAssist the Executive Chef and Purchasing Manager with banquet menu planning and food purchasingCommunicate kitchen needs to purchasing and storeroom personnelHelp determine minimum and maximum stock levels for all food, cooking supplies, and equipmentQuality, Safety & ComplianceConduct frequent walkthroughs of each kitchen area and direct staff to correct any deficienciesMaintain food preparation, handling, and storage standardsOversee the regular cleaning of all equipment used in the banquet kitchenEnsure compliance with all applicable laws and regulationsInventory & PlanningMaintain inventory control proceduresEnsure the banquet kitchen is fully prepared for the following day’s workMust have open availability, including evenings, weekends and holidays. Competitive salary and benefits are offered.Requirements:3-5 years progressive experience in a high-volume hotel, resort or banquet operation with a focus on fine dining required in a leadership role;Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency;Must have ServSafe Food Protection Manager Certification or industry equivalent.Successful completion of a technical culinary education or apprenticeship program required;All applicable qualifications from applicants will be accepted.Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time.Able to grasp, lift and/or carry up to 50 lbs. as needed.Finger/hand dexterity to operate kitchen machinery, knives, etc.Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation