Banquet Chef de Cuisine

Bonita Bay Club; Limetree Park (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Club amenities access

Employee fitness center

Merchandise discounts

Comprehensive benefits

Job summary

Bonita Bay Club in Bonita Springs, Florida, is seeking a Banquet Chef de Cuisine to lead daily banquet and buffet culinary operations, ensuring top‑quality food, precise execution of BEOs, and adherence to safety and sanitation standards.

You will collaborate with the Executive Sous Chef and Directors to plan menus, supervise kitchen staff, mentor cooks, and drive service excellence for weddings, corporate events, and seasonal club activities.

Qualifications

• Minimum of three years of culinary management experience in a high-volume private club or comparable banquet operation.
• Comprehensive knowledge of professional cooking methods, large-volume production, banquet execution, food quality standards, and kitchen organization.
• Ability to competently perform and supervise all principal banquet kitchen production positions.
• Strong leadership, organization, communication, interpersonal, and problem-solving skills; capable of making sound decisions under pressure.
• Maintain a current Florida-recognized Food Protection Manager certification, such as ServSafe Manager.
• Possess or obtain American Culinary Federation CCC or Certified Executive Chef (CEC) certification within two years of assuming the role.
• Ability and willingness to work an irregular schedule consistent with seasonal business needs and to coordinate time-off requests in advance.
• Ability to stand and walk for extended periods, bend and stoop, and lift and carry up to 50 pounds, with reasonable accommodation where applicable.
• Ability to pass a drug test

Responsibilities

• Lead daily operations for banquet and buffet culinary programs, including BEOs and club events.
• Ensure food quality, proper cooking techniques, seasonings, mise en place, sanitation, and kitchen organization.
• Coordinate with Executive Sous Chef, Executive Pastry Chef, and Director of Culinary Operations to maintain high standards.
• Mentor and communicate across culinary, front-of-house, and stewarding teams.

Skills

Culinary management

Cooking methods

Large-volume production

Banquet execution

Food quality standards

Kitchen organization

Banquet kitchen leadership

Leadership

Communication

Problem solving

Food safety certification

ACF CCC/CEC certification

Flexibility

Physical stamina

Drug test

Job description

We provide excellent benefits and perks, including the privilege of using club amenities! On a space-available basis, employees have the ability to play golf, tennis, or pickleball. Employees can also use the Employee Fitness Center and may purchase merchandise in one of our many shops. Our full-time team is also eligible for medical, dental, vision, life, short- and long-term disability, 401k, and other great benefits.

A DAY IN THE LIFE OF A BANQUET CHEF DE CUISINE:

As the Banquet Chef de Cuisine, you will be responsible for the daily leadership, preparation, production, and execution of Bonita Bay Club banquet and buffet culinary operations, including banquet event orders (BEOs), POETS Night, daily lunch buffets, staff meal, Sunday brunch, and Club special events. Working closely with the Executive Sous Chef, Executive Pastry Chef, and Director of Culinary Operations, this position maintains exacting standards for food quality, proper cooking technique, seasoning, mise en place, punctuality, sanitation, and kitchen organization. The Banquet Chef de Cuisine serves as a hands-on leader, mentor, and clear communicator across the culinary, front-of-house, and stewarding teams.

JOB SKILLS AND QUALIFICATIONS:

• Minimum of three years of culinary management experience in a high-volume private club or comparable banquet operation.
• Comprehensive knowledge of professional cooking methods, large-volume production, banquet execution, food quality standards, and kitchen organization.
• Ability to competently perform and supervise all principal banquet kitchen production positions.
• Strong leadership, organization, communication, interpersonal, and problem-solving skills; capable of making sound decisions under pressure.
• Maintain a current Florida-recognized Food Protection Manager certification, such as ServSafe Manager.
• Possess or obtain American Culinary Federation Certified Chef de Cuisine (CCC) or Certified Executive Chef (CEC) certification within two years of assuming the role.
• Ability and willingness to work an irregular schedule consistent with seasonal business needs and to coordinate time-off requests in advance.
• Ability to stand and walk for extended periods, bend and stoop, and lift and carry up to 50 pounds, with reasonable accommodation where applicable.
• Ability to pass a drug test

ESTIMATED SCHEDULE:

• In Season (January-April) available 5-6 days/week as business demands
• Shoulder Season (October-November & May) 5+ days/week as business demands
• Off Season (June-September) 40+ hours/week as business demands

ABOUT BONITA BAY CLUB

Bonita Bay Club is a private club renowned for the most extensive services, amenities, and facilities nestled in the center of Bonita Springs, Florida. Situated within 2400 pristine acres of the Bonita Bay community, half of which is preserved as natural habitat. The club boasts five championship golf courses crafted by designers Arthur Hills and Tom Fazio, a golf club fitting lab, a teaching academy, and a short game training zone. The club's Sports Center features 16 Har-Tru tennis courts, 15 pickleball courts, and a zero-entry resort-style pool. The 60,000-square-foot Lifestyle Center houses a cutting-edge fitness center, spa, and salon nearby. Bonita Bay Club has earned prestigious accolades, including Distinguished Club and Platinum Club status, and is recognized as one of America's Healthiest Clubs for its dedication to member and employee wellness.