Head Chef – Banquets & High-Volume Dining

Bentwater Yacht and Country Club; Texas; On-site; USD 90,000 - 130,000; Full time

Job summary

Bentwater Yacht and Country Club seeks a Chef de Cuisine to lead all food and beverage production and service. You will work under the Executive Chef, drive budgets, train staff, and supervise operations for events and daily service.

You will bring 5–10 years of management experience in high-volume F&B, possess TABC and CPR certifications, and be adept at costing, scheduling, and staff development. The role demands leadership, teamwork, and a strong guest-service mindset.

Qualifications

• 5–10 years of management experience in a high-volume F&B environment
• Multi-unit management preferred
• TABC certification within 90 days from start date
• CPR certification within 90 days of employment
• Proficient in MS Office and Jonas POS
• Basic accounting knowledge and P&L awareness

Responsibilities

• Oversee all food & beverage production and service across venues
• Plan and implement budgets; manage costs and resources
• Hire, train and supervise kitchen staff and service teams
• Direct scheduling, inventory, and daily operations for events and banquets
• Ensure consistent quality, eye appeal, and timely delivery of all plates
• Develop training procedures for management and hourly employees
• Maintain professional standards of conduct and appearance in line with BWYCC values
• Collaborate with Executive Chef to exceed member and guest expectations

Skills

Leadership

Banquet planning

Catering experience

Menu costing

Team training

Food production

Education

High school diploma or GED

College degree preferred

Tools

Jonas POS

MS Office

Job description

The Chef de Cuisine is responsible for all food & beverage production and service. This position reports to the Executive Chef - Bentwater yacht and Country Club. This person assists in planning and implements budgets, hires, trains and supervises subordinates and applies relative marketing principles to ensure the wants and needs of club members and guests are consistently exceeded.

• Education/Training (or equivalent): H.S. Degree College Degree
• Certification/License
  
  
  

High school diploma or GED

College Degree preferred

Minimum 5 -10 years management experience in high volume food & beverage establishment required

Multi-unit management preferred.

TABC (Texas Alcohol Beverage Commission) certification required within 90 days from start date

CPR Certification required within 90 days of employment.

• Technical or Administrative Knowledge:
  
  
  

Proficient in MS Office

Proficient in POS Software - Jonas preferred

Basic Accounting knowledge (P&L responsibilities)

• Special Skills and Abilities and/or:
  
  
  

Motivational, ability to lead team, familiar with all styles of service, strong background of catering and banquet industry. Ability to develop and maintain training procedure for management and hourly employees. Personable / outgoing, good with people.

Essential Functions include but not limited to the following:

• To have complete understanding and knowledge of every station on the line.
• Prepares cost worksheets for all events and menu specials
• Weekly, daily ordering and maintaining inventory controls
• Weekly and monthly counting, costing and reporting of inventory
• Scheduling all kitchen staff for regular service as well as banquets
• Directing and teaching staff daily
• Direct involvement of training new employee’s for the line.
• Attends daily taste panels.
• Manages food production to ensure the highest quality preparation and presentation on a consistent basis.
• Reviews line set up using standard set up chart.
• Tastes food and takes corrective actions if necessary.
• Ensures production level is in accordance with business forecast.
• Reviews 86’d items and relates information accordingly.
• Establishes and maintains professional standards of conduct and appearance at all times and manages by example.
• Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Makes sure production of food takes place in a timely fashion.
• Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained.
• Ensures all items are covered, dated, and labeled on the line and walk-in cooler.
• Assist with preparation of other food products on serving line.
• Keeps walk in cooler and refrigerated drawer clean and organized at all times.
• Has complete knowledge of all items on menu or special, how to cook, plate presentations and portion size.
• Makes plate drawing of daily specials and keeps on record. Posts and updates new plate drawing on the a La Carte line
• Adhere to BWYCC mission statement and core values
• Additional Duties as assigned by the Executive Chef and/or General Manager