Banquet Chef — Lead High-End Club Events & Menus

Colleton River Club, Inc.; Bluffton (SC); On-site; USD 65,000 - 90,000; Full time

Job summary

Colleton River Club, Inc. is seeking a Banquet Chef to plan, prepare, and execute exceptional culinary experiences for banquets, weddings, and club events. You will lead banquet kitchen operations, coordinate with culinary leadership and event management, and ensure top-tier food quality and service.

The role demands hands-on leadership in a fast-paced environment, strong organizational skills, and a passion for delivering outstanding dining experiences to members and guests.

Qualifications

• Proven ability to lead and develop banquet kitchen teams.
• Experience executing large-scale banquet and event menus with budget control.
• Strong knowledge of culinary techniques, menu execution, and kitchen operations.
• Knowledge of food safety, sanitation, and temperature control procedures.
• Able to manage multiple priorities and meet event deadlines in a fast-paced environment.

Responsibilities

• Plan, prepare, and execute banquet menus for weddings, private events, member functions, and club events.
• Collaborate with the culinary team and event management to meet event specs and budgets.
• Oversee all aspects of banquet production from prep to plating and service execution.
• Ensure consistent food quality, flavor, and presentation according to recipes.
• Supervise and develop banquet kitchen staff and coordinate production schedules.
• Monitor inventory, purchasing, and costs to minimize waste.
• Ensure compliance with food safety regulations and club policies.

Skills

Culinary leadership

Budgeting

Food safety

Large-scale production

Team management

Event coordination

Flexible schedule

Education

Culinary degree/diploma

Tools

ServSafe Certification

Job description

Colleton River Club, Inc. is seeking a Banquet Chef to plan, prepare, and execute exceptional culinary experiences for banquets, weddings, and club events. You will lead banquet kitchen operations, coordinate with culinary leadership and event management, and ensure top-tier food quality and service.

The role demands hands-on leadership in a fast-paced environment, strong organizational skills, and a passion for delivering outstanding dining experiences to members and guests.