Banquet Production Chef for High-Volume Events

Hideaway Golf Club; La Quinta (CA); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Pet Insurance

401K Matching

Paid Vacation

Sick Leave

Daily Lunch Program

Job summary

Hideaway Golf Club in California seeks a Banquet Cook to prepare, cook, and execute high-quality food for banquets, private events, and large-scale club operations. You will focus on large-batch cooking, setup, and consistent execution of approved recipes, working under banquet and culinary leadership.

Responsibilities include reviewing BEOs, producing mise en place, supporting various service formats, and ensuring proper temperatures and portion control.

Qualifications

• Experience in banquets, catering, hotels, resorts, or high-volume kitchens.
• Ability to produce large batches with consistent quality and portion control.
• Knowledge of recipe scaling, production planning, and bulk cooking methods.
• Ability to read recipes, BEOs, production sheets, and schedules.
• Familiarity with commercial kitchen equipment and food safety practices.

Responsibilities

• Prepare large quantities of food for banquets, private events, member functions, and club operations.
• Execute and scale batch recipes with consistent flavor, texture, and presentation.
• Operate convection ovens, steamers, tilt skillets, and other high-volume equipment safely.
• Review BEOs, menus, and production sheets to meet event deadlines.
• Maintain quality, portion control, and proper temperatures across all services.

Skills

High-volume cooking

Batch scaling

Food safety practices

Read BEOs

Teamwork

Evening/weekend availability

Job description

Hideaway Golf Club in California seeks a Banquet Cook to prepare, cook, and execute high-quality food for banquets, private events, and large-scale club operations. You will focus on large-batch cooking, setup, and consistent execution of approved recipes, working under banquet and culinary leadership.

Responsibilities include reviewing BEOs, producing mise en place, supporting various service formats, and ensuring proper temperatures and portion control.