Senior Event Chef: Weddings, Banquets & Catering

Hiddenvalley Golf Club LLC; Riverside (CA); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

401(k)

Employee discounts

Health insurance

Paid time off

Job summary

Hiddenvalley Golf Club LLC in Riverside, CA is seeking an experienced Chef to lead our weddings, banquets, catering, golf tournaments, and special events within our food and beverage operation.

This full-time role focuses on high-volume event service, maintaining food quality and presentation, coordinating menus and timelines, training kitchen staff, and ensuring health and safety standards while delivering memorable guest experiences.

Qualifications

• Minimum 3 years of professional chef/kitchen experience.
• Wedding, banquet, catering, or event experience strongly preferred.
• Experience handling large parties and event food service.
• Knowledge of food safety and proper kitchen procedures.

Responsibilities

• Prepare and oversee food service primarily for weddings, banquets, catering, tournaments, and special events
• Plan and execute banquet and catering menus
• Coordinate food preparation and timing for large events
• Maintain high standards for food quality, presentation, and portion control
• Assist with menu development and event planning
• Manage ordering, inventory, and food-cost control
• Maintain a clean and organized kitchen that meets all health and safety standards
• Coordinate closely with management and event staff to ensure successful weddings and events
• Train and supervise kitchen staff as needed
• Be available for weekends, evenings, weddings, and special events as required

Skills

Wedding/catering/event experience

Leadership

Food safety knowledge

Time management

Chef/kitchen experience

Job description

Hiddenvalley Golf Club LLC in Riverside, CA is seeking an experienced Chef to lead our weddings, banquets, catering, golf tournaments, and special events within our food and beverage operation.

This full-time role focuses on high-volume event service, maintaining food quality and presentation, coordinating menus and timelines, training kitchen staff, and ensuring health and safety standards while delivering memorable guest experiences.