Banquet Chef: Craft Memorable Event Menus

The Clubs of Kingwood; Raleigh (NC); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Short/long-term disability insurance

401(k) retirement savings plan

Generous paid time off

Job summary

Invited is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prepare and present dishes, and work closely with the Executive Chef to uphold high standards of quality, service, and safety.

The role focuses on banquet services while managing food and labor costs within budget. The ideal candidate will have 3+ years as a Sous Chef, a Health & Sanitation certification, and a state-required food service management certification.

Qualifications

• High school diploma or equivalent.
• 3+ years experience as a Sous Chef in a professional kitchen.
• Valid Health & Sanitation certification as per state regulations.
• Food service management certification as required by state law.

Responsibilities

• Lead creation and execution of menus for private events based on forecasted counts.
• Collaborate with Executive Chef to ensure meal production meets event needs and standards.
• Control costs by managing food supplies, kitchen equipment, and labor.
• Oversee procurement, inventory, and inventory counts.
• Ensure kitchen sanitation and safety across all workstations and equipment.
• Interact with members and guests to solicit feedback and enhance experience.
• Recruit, train, and develop kitchen staff with input from Executive Sous Chef.
• Plan work schedules and assign responsibilities to two or more full-time staff.

Skills

Effective communication

Education

High school diploma or equivalent

Health & Sanitation certification

Food service management certification

College degree in culinary arts (preferred)

Job description

Invited is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prepare and present dishes, and work closely with the Executive Chef to uphold high standards of quality, service, and safety.

The role focuses on banquet services while managing food and labor costs within budget. The ideal candidate will have 3+ years as a Sous Chef, a Health & Sanitation certification, and a state-required food service management certification.