Banquet Chef: Create Memorable Private Event Menus

The Clubs of Peachtree City & Newnan; Atlanta (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

Life insurance

Disability insurance

401(k) plan

Paid time off

Job summary

The Clubs of Peachtree City & Newnan in Georgia is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prepare food, and present dishes for weddings, corporate functions, and member celebrations.

You will work closely with the Executive Chef and events team to maintain top quality, safety, and cost controls while mentoring kitchen staff and managing labor. This role requires creativity, organization, and customer service excellence.

Qualifications

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

Responsibilities

• Lead menu development for private events and weddings to meet forecasted counts.
• Collaborate with the Executive Chef to ensure meal production meets high standards.
• Control food and labor costs within budgetary guidelines.
• Oversee procurement, inventory, and equipment for the banquet kitchen.
• Maintain sanitation, safety, and cleanliness of all work areas.

Skills

Sous Chef experience

Menu planning

Food cost control

Event coordination

Education

High school diploma

Health & Sanitation certification

Food service management certification

Culinary degree (preferred)

Job description

The Clubs of Peachtree City & Newnan in Georgia is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prepare food, and present dishes for weddings, corporate functions, and member celebrations.

You will work closely with the Executive Chef and events team to maintain top quality, safety, and cost controls while mentoring kitchen staff and managing labor. This role requires creativity, organization, and customer service excellence.