Banquet Chef: Lead High-Impact Event Dining

BlueStar Resort & Golf; Brentwood (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

PTO 120 hours/year

7 paid holidays

401(k) plan

Job summary

BlueStar Resort & Golf is seeking a skilled Banquet Chef for Trilogy at The Vineyards in Brentwood, CA. You will lead the kitchen, supervise staff, plan menus, control costs, and ensure food safety and high quality for events.

Reporting to the Executive Chef, you will partner with the Banquet Manager, develop cost sheets, and train team members to deliver exceptional guest experiences while upholding BlueStar values.

Qualifications

• High School diploma or equivalent preferred.
• 2 years’ experience as Banquet Chef, Chef de Cuisine or Kitchen Supervisor, or equivalent.
• 1–3 years supervisory experience required.
• ACF certification preferred (Certified Chef de Cuisine or higher).
• Current Food Handlers Card; proficient with Microsoft Office/Excel.

Responsibilities

• Plan menus and create purchase orders for food while ensuring safety and freshness.
• Manage food costs and P&L to meet budget while maintaining quality and value.
• Collaborate with Banquet Manager on guest counts and event timelines; provide recipes and cost sheets.
• Oversee kitchen staff and equipment; ensure proper cooking techniques and service times.
• Respond to customer concerns and maintain positive relations with guests and suppliers.
• Lead by example; foster teamwork, safety, and professional growth.
• Support staff hiring, training, scheduling, and performance reviews.

Skills

Budgeting

Staff supervision

Menu planning

Communication

Food safety

Team leadership

Microsoft Excel

Education

American Culinary Federation - Certified Chef de Cuisine

High School diploma or equivalent

Food Handlers Card

Tools

Microsoft Office

Excel

Job description

BlueStar Resort & Golf is seeking a skilled Banquet Chef for Trilogy at The Vineyards in Brentwood, CA. You will lead the kitchen, supervise staff, plan menus, control costs, and ensure food safety and high quality for events.

Reporting to the Executive Chef, you will partner with the Banquet Manager, develop cost sheets, and train team members to deliver exceptional guest experiences while upholding BlueStar values.