Banquet Kitchen Lead Chef - Event-Scale Culinary Expert

Clear Destination Inc.; Pinehurst, Northern (NC, KY); 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

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.