Banquet Chef Tournant — Fine-Dining Production Lead

Ponte Vedra Inn & Club; Ponte Vedra Beach (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive pay

Paid time off

Medical, dental, vision, life, and AD

401(k) with company match

Flexible scheduling

Employee dining and parking

Job summary

Ponte Vedra Inn & Club is seeking a Banquet Chef Tournant / Production to support banquet and production culinary operations and deliver high-quality food for guest events and fine dining. Reports to the Banquet Sous Chef and Executive Chef, contributing to culinary excellence with teamwork and dedication.

The role emphasizes quality, sanitation, and efficiency, with opportunities to lead in a luxury resort environment along Florida’s Atlantic coast.

Qualifications

• Minimum three (3) years of à la carte and fine dining culinary experience.
• Strong knowledge of hot food preparation techniques, including broiling, frying, sautéing, and grilling.
• Working knowledge of food sanitation and health department standards.
• Experience operating commercial kitchen equipment.
• Basic mathematical skills required for recipes, measurements, requisitions, and portion control.
• Ability to read, write, speak, and effectively communicate in English.
• Strong organizational skills and attention to detail.
• Ability to work independently while contributing to a team-oriented environment.
• Excellent interpersonal and guest service skills.
• Energetic and professional demeanor.
• Ability to stand for extended periods and work continuously in confined kitchen spaces.
• Ability to work in hot, cold, and fluctuating temperature environments.
• Manual dexterity required to safely operate kitchen tools and equipment.
• Ability to lift and carry up to 50 pounds and move products weighing up to 100 pounds using appropriate equipment.
• Must meet company grooming standards.
• Must reside within a reasonable commuting distance of the property.
• Availability to work varied schedules, including days, evenings, weekends, and holidays.
• Must successfully pass required pre-employment substance testing.

Responsibilities

• Prepare all food items according to established recipes and production standards to ensure consistency and quality.
• Select, inspect, and use high-quality ingredients in the preparation of menu items.
• Support banquet, production, and à la carte culinary operations.
• Monitor product storage, rotation, and portion control, with particular attention to high-cost food items.
• Maintain clean and organized refrigeration, storage, and work areas in compliance with health and sanitation regulations.
• Ensure kitchen equipment is clean, properly maintained, and operating safely.
• Prepare requisitions for food products and supplies needed for assigned workstations.
• Read recipes and perform mathematical calculations necessary for food preparation, measurements, and portioning.
• Operate kitchen equipment including stoves, ovens, broilers, slicers, steamers, kettles, grills, fryers, and sauté stations.
• Maintain compliance with established sanitation, safety, and food handling standards.
• Collaborate with culinary team members to meet service standards and guest expectations.
• Deliver exceptional service by contributing to the overall guest dining experience.

Skills

A la carte

Fine dining

Food preparation

Kitchen equipment

Sanitation standards

English proficiency

Math for recipes

Attention to detail

Tools

Commercial kitchen equipment

Job description

Ponte Vedra Inn & Club is seeking a Banquet Chef Tournant / Production to support banquet and production culinary operations and deliver high-quality food for guest events and fine dining. Reports to the Banquet Sous Chef and Executive Chef, contributing to culinary excellence with teamwork and dedication.

The role emphasizes quality, sanitation, and efficiency, with opportunities to lead in a luxury resort environment along Florida’s Atlantic coast.