Banquet Chef

San Diego, CA, USA|

Job Overview

Compensation

Hourly

Range $28.00 - $30.00

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 distinguished leader in the hospitality and service industry, renowned for its commitment to building meaningful relationships and enriching the lives of its members and guests. Established in 1957, Invited has grown to become the largest owner and operator of private clubs in the United States, boasting a portfolio of over 130 country clubs, city clubs, and athletic clubs nationwide. These clubs are celebrated for their first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and comprehensive fitness centers among other upscale features. As a company, Invited values inclusivity, excellence, and professionalism, making it a sought-after employer for those who are passionate about hospitality and service excellence. The organization’s workforce consists of more than 17,000 employees who contribute to its ongoing success and stellar reputation in the private club industry.

The role of Banquet Chef at Invited centers around leading the culinary operations for all private and member events within the club's diverse settings. This position is crucial in ensuring that every banquet, whether it be a wedding, corporate function, or special member occasion, meets the highest standards of culinary quality and presentation. The Banquet Chef works closely in partnership with the Executive Chef and event staff to deliver exceptional dining experiences that are memorable and exceed the expectations of members and guests. This role requires a blend of creativity, leadership, and solid organizational skills to handle menu development, food preparation, and overall banquet kitchen management efficiently. The Banquet Chef is also responsible for managing food and labor costs meticulously to stay aligned with the club’s budgetary guidelines, ensuring both operational efficiency and gastronomic excellence.

In this leadership role, the Banquet Chef directly supervises the banquet kitchen staff and reports to the Executive Chef. The position involves strategic planning of menus based on anticipated guest attendance, controlling food supplies and kitchen resources, and maintaining stringent standards of cleanliness and safety within the kitchen environment. Beyond kitchen management, the Banquet Chef interacts directly with members and guests to solicit feedback and address special requests while fostering a culture of outstanding customer service. This includes addressing last-minute changes, handling service recovery situations, and maintaining the professionalism that the club is known for. Employee management is also a vital component of the role; the Banquet Chef participates actively in the hiring, training, and development processes for kitchen staff, ensuring that the team is skilled, motivated, and aligned with the club’s values.

Physical stamina is required for this role as the Banquet Chef must be able to stand and move for extended periods, handle heavy equipment and supplies, and work in varying environmental conditions. A commitment to safety and adherence to health and sanitation regulations is fundamental. The work schedule includes attendance as outlined weekly but may demand additional hours during peak times, including weekends and holidays. Invited offers a comprehensive Total Rewards package to full-time team members, including medical, dental, and vision coverage; life insurance; disability insurance; a 401(k) retirement plan; and generous paid time off programs. This role represents an exciting opportunity for culinary professionals seeking to advance their careers in a supportive, prestigious, and dynamic environment that values both individual growth and team success.

Job Requirements

High school diploma or equivalent
A 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
Ability to stand, walk, and perform physical activities for extended periods
Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases
Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required
Able to lift, carry, push, and pull up to 100 lbs occasionally
Effective communication skills including talking and hearing, with sufficient visual acuity

Job Qualifications

High school diploma or equivalent
A 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
Preferred: A college degree in culinary arts or a related field
Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines

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