Banquet Kitchen Lead Chef - Event-Scale Culinary Expert

Pinehurst, LLC; Pinehurst (NC); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Pinehurst Resort is seeking a Banquet Chef to lead, plan, and direct the Kitchen Department for banquet and catering events. You will ensure high quality, consistency, and safety in all food preparations under Pinehurst standards.

The role emphasizes supervision of 15–20 staff, adherence to schedules, and collaboration with Executive Chef, stewarding, and front-of-house teams. A strong background in culinary leadership is essential.

Qualifications

• High School Diploma or GED and a minimum of five years’ culinary and supervisory experience; or an equivalent combination of education and experience.
• Culinary School Degree preferred.

Responsibilities

• Drive vehicle as needed and comply with safety policies and MVR checks.
• Oversee and perform food preparation during shifts according to Pinehurst Resort recipes.
• Train staff and ensure food safety and sanitation standards are met.
• Coordinate daily tasks and assign staff to work efficiently.
• Contribute to daily specials and seasonal menu changes.
• Inspect all food for consistency and proper buffet setup and presentation.
• Ensure adherence to scheduled hours and document any changes.
• Communicate with PCC Executive Chef and front-of-house managers.
• Participate in annual department performance reviews and daily kitchen meetings.
• Handle incident reporting and assist in equipment requisitions.
• Plan monthly inventory and use EATEC system appropriately.
• Be available to work across different Food & Beverage locations and holidays as needed.

Education

High School Diploma or GED; 5+ years culinary/supervisory experience

Job description

SUMMARY:

As the Pinehurstbanquet chef, you are primarily responsible for the planning, organizing, controlling and directing the work of employees in thePinehurst BanquetKitchen Department. Overseeing the food preparation of allbanquetand catering event while ensuring superior quality and consistency at all times.

EDUCATION and/or EXPERIENCE:

High School Diploma or General Education Degree required and a minimum of five years’ culinary and supervisory experience; or an equivalent combination of education and experience. Culinary School Degree preferred.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.
• Responsible for the ordering and overseeing and/or performing preparation of all foods during his/her shift, in accordance with guidelines and standardized recipes set by Pinehurst Resort.
• Ensure all Employees are properly trained and follow all safety and sanitation precautions for his/her specific job.
• Responsible for placement and coordination of Employees and their daily tasks.
• Plays an active role into food specials of the day and seasonal menu changes.
• Responsible for inspection of all food to ensure its consistency.
• Responsible for the proper set-up and presentation of all food and buffets throughout shift.
• Ensure all buffet food is being monitored and changed throughout entire specified time of buffet.
• Ensure all Employees adhere to scheduled hours. Must sign off and explain any changes or additional hours necessary beyond original schedule.
• Ensure proper communication is taking place with the PCC Executive Chef so that all pertinent information necessary for business is relayed.
• Responsible for communication with the front of the house captains and/or managers.
• Responsible for the annual performance review of respective department’s Employees.
• Responsible for the daily kitchen shift meetings and communicating the Safety and Sanitation topics, according to the Annual Safety Calendar/Program.
• Responsible for filling out and following through with any necessary Incident Reports during respective shift.
• Assume responsibility for appropriate kitchen business in absence of PCC Executive Chef or Chef de Cuisine.
• Be proactive in any and all situations which could arise that may have an adverse effect on the integrity of the kitchen culinary operation. Make sound judgment calls and decisions based upon the principles of the Pinehurst Country Club and the Executive Chef.
• Work with the Steward Supervisor in filling out necessary equipment requisitions for culinary equipment needs.
• Plan and execute monthly departmental Inventory process, according to Resort/EATEC standards.
• Utilize Recipe, Requisition and other features of the EATEC system.
• In this position you will be expected to be available to work in various locations of Food and Beverage outlets depending on business levels. In addition, you will be expected to work holidays wherever needed even if your primary outlet is closed.

SUPERVISORY RESPONSIBILITIES:

Supervises a range of 15 to 20 employees in PCC Culinary and Stewarding, and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing performance; rewarding and disciplining employees; addressing complaints and resolving problems.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.