Banquet Chef Tournant: Fine-Dining Production Lead

Ponte-Vedra-Inn-; Sawgrass (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive pay

Paid time off

Medical, dental, vision, life and(dis)

401(k) with company match

Flexible scheduling

Uniform dry-cleaning services

Career growth opportunities

Job summary

Ponte Vedra Inn & Club is seeking a Banquet Chef Tournant / Production to support à la carte and banquet culinary operations. You will prepare high-quality foods for guest events and fine dining while maintaining exceptional standards of quality, sanitation, and efficiency.

The role reports to the Banquet Sous Chef and Executive Chef, requiring strong English communication, and the ability to work varied schedules in a hospitality-driven environment.

Qualifications

• Minimum three (3) years of à la carte and fine dining culinary experience.
• Strong knowledge of hot food preparation techniques (broiling, frying, sautéing, grilling).
• Working knowledge of food sanitation and health department standards.

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 menu items.
• Support banquet, production, and à la carte culinary operations.
• Monitor product storage, rotation, and portion control, with attention to high-cost 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.
• Read recipes and perform calculations for portions and measurements.
• Collaborate with culinary team to meet service standards and guest expectations.

Skills

Fine dining

Hot food prep

Equipment operation

English proficiency

Tools

Commercial kitchen equipment

Job description

Ponte Vedra Inn & Club is seeking a Banquet Chef Tournant / Production to support à la carte and banquet culinary operations. You will prepare high-quality foods for guest events and fine dining while maintaining exceptional standards of quality, sanitation, and efficiency.

The role reports to the Banquet Sous Chef and Executive Chef, requiring strong English communication, and the ability to work varied schedules in a hospitality-driven environment.