Banquet Chef

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $15.00 - $20.00

Work Schedule

Weekend Shifts

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement savings plan

Paid Time Off

Job Description

Invited is a leading company in the hospitality and service industry, with a long-standing history dating back to 1957. As the largest owner and operator of private clubs in the United States, Invited manages over 130 country clubs, city clubs, and athletic clubs nationwide. These clubs provide first-class amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. The company prides itself on building strong relationships and enriching the lives of its members, guests, and over 17,000 employees, fostering an inclusive and dynamic work environment.

The role of the Banquet Ch... Show More

Job Requirements

High school diploma or equivalent
Minimum of 3 years of experience as a Sous Chef in a professional kitchen environment
Valid Health and Sanitation certification
Food service management certification as required by state law
Ability to stand, walk, and perform physical activities for extended periods
Ability to work in varying temperatures and environments
Capability to lift, carry, push, and pull up to 100 lbs occasionally
Effective communication skills including talking and hearing with sufficient visual acuity
Availability to work additional hours including weekends and holidays

Job Qualifications

High school diploma or equivalent
Minimum of 3 years of experience as a Sous Chef in a professional kitchen environment
Valid Health and Sanitation certification in accordance with state regulations
Food service management certification, as required by state law
Knowledge of kitchen equipment, cost and labor controls, and expertise in traditional and contemporary cuisines
Ability to lead and develop kitchen staff
Strong communication and interpersonal skills
Experience in menu development and banquet service management

Job Duties

Lead the creation, planning, and execution of menus based on forecasted member and guest counts for private events
Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards
Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials
Analyze food and labor production reports, including menu engineering, to manage and optimize costs
Oversee the procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts
Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools, and waste areas
Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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