Banquet Chef - Campus Dining & Events

International Junior Golf Academy; Howey-in-the-Hills (FL); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Short-term disability

Paid time off

Job summary

International Junior Golf Academy in Howey-in-the-Hills, Florida is seeking a hands-on Banquet Chef to craft high-quality banquet and catering experiences for student-athletes. Expect collaboration on menus, seasonal offerings, and efficient line cooking in a fast-paced campus kitchen.

You bring banquet/catering experience, strong safety knowledge, and a culinary degree or equivalent. The role emphasizes quality, presentation, and cost-conscious preparation in a mission-driven dining program.

Qualifications

• Banquet cooking, catering, or high-volume kitchen experience.
• Ability to plan menus and execute seasonal offerings.
• Strong knowledge of food safety and quality standards.
• Ability to work under pressure and in a team.
• Experience in fast-paced food production settings.

Responsibilities

• Prepare and execute banquet, catering, and a la carte service to standards.
• Collaborate on menu planning and seasonal offerings for campus events.
• Demonstrate strong knife skills and line cooking in a busy kitchen.
• Lead by example with mise en place and quality control.
• Assist with food cost management and waste reduction.
• Maintain clean, safe, and organized work areas following procedures.

Skills

Banquet cooking

Menu planning

Food safety

Teamwork in kitchen

Education

Culinary Arts degree or equivalent

Job description

International Junior Golf Academy in Howey-in-the-Hills, Florida is seeking a hands-on Banquet Chef to craft high-quality banquet and catering experiences for student-athletes. Expect collaboration on menus, seasonal offerings, and efficient line cooking in a fast-paced campus kitchen.

You bring banquet/catering experience, strong safety knowledge, and a culinary degree or equivalent. The role emphasizes quality, presentation, and cost-conscious preparation in a mission-driven dining program.