Banquet Chef: Lead Private-Event Dining

Invited Clubs; San Diego (CA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Disability insurance

401(k) retirement savings plan

Generous paid time off

Job summary

Invited is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prep and present dishes, and work closely with the Executive Chef to uphold high standards of quality, service, and safety.

This role requires creativity, strong organizational skills, and the ability to manage food and labor costs within budgets. You will train and supervise kitchen staff and ensure guest experiences meet the club's standards.

Qualifications

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

Responsibilities

• Lead the creation, planning, and execution of menus for private events.
• Collaborate with the Executive Chef to ensure meal production meets standards.
• Determine budgetary needs and control expenses for food and equipment.
• Oversee procurement, inventory, and cost optimization of food supplies.
• Ensure kitchen sanitation and safety across workstations and equipment.
• Represent the club by engaging with members and guests to enhance experiences.
• Recruit, train, and develop kitchen staff and manage schedules.

Skills

Sous Chef experience

Education

High school diploma

Health & Sanitation certification

Food service management certification

Job description

Invited is seeking a Banquet Chef to lead culinary operations for private and member events. You will develop menus, prep and present dishes, and work closely with the Executive Chef to uphold high standards of quality, service, and safety.

This role requires creativity, strong organizational skills, and the ability to manage food and labor costs within budgets. You will train and supervise kitchen staff and ensure guest experiences meet the club's standards.