Banquet Chef: Lead Creative Event Menus

Invited Clubs; Trophy Club (TX); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Short-term and long-term disability

401(k) retirement savings plan

Generous paid time off

Job summary

Invited is seeking a Banquet Chef to lead culinary operations for private events, weddings, and corporate functions. You will develop menus, prepare and present dishes, and supervise banquet kitchen staff to ensure top quality, guest satisfaction, and cost control.

Work closely with the Executive Chef, manage food and labor costs within budget, and uphold safety and sanitation standards across all events and venues.

Qualifications

• High school diploma or equivalent.
• A minimum of 3 years of experience as a Sous Chef in a professional kitchen environment.
• Valid Health & Sanitation certification in accordance with state regulations.
• Food service management certification, as required by state law.
• A college degree in culinary arts or a related field is preferred.

Responsibilities

• Lead the creation, planning, and execution of menus for private events.
• Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards.
• Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials.
• Oversee procurement of food supplies and kitchen equipment and manage inventory processes.
• Ensure cleanliness and sanitation of the kitchen and work areas.
• Represent the club by engaging with members and guests, seeking feedback and enhancing the dining experience.
• Interview, hire, and train kitchen staff with input from the Executive Sous Chef.

Skills

Sous Chef experience

Sanitation certification

Food service management certification

Education

High school diploma or equivalent

Culinary degree (preferred)

Job description

Invited is seeking a Banquet Chef to lead culinary operations for private events, weddings, and corporate functions. You will develop menus, prepare and present dishes, and supervise banquet kitchen staff to ensure top quality, guest satisfaction, and cost control.

Work closely with the Executive Chef, manage food and labor costs within budget, and uphold safety and sanitation standards across all events and venues.