Banquet Chef

The Banquet Chef is responsible for planning, preparing, and executing exceptional culinary experiences for banquets, private events, weddings, member functions, and other club-sponsored events at Colleton River Club. This position oversees banquet food production, ensures consistent quality and presentation, and coordinates with culinary leadership, event management, and service teams to deliver outstanding dining experiences.

The Banquet Chef leads and develops banquet kitchen team members, manages food preparation and production schedules, monitors food costs and inventory, and ensures compliance with food safety, sanitation, and Club standards. The ideal candidate is an organized, creative, and hands-on culinary professional who thrives in a fast-paced environment and takes pride in delivering exceptional food and service.

Essential Duties and Responsibilities

• Plan, prepare, and execute banquet menus for a variety of events, including weddings, private parties, member functions, golf tournaments, and special Club events.
• Collaborate with the Executive Chef, culinary team, and event management to develop menus that meet event specifications, member expectations, and budget requirements.
• Oversee all aspects of banquet food production, including preparation, cooking, plating, presentation, and timely execution of service.
• Ensure consistency in food quality, flavor, portion sizes, presentation, and adherence to established recipes and standards.
• Supervise, train, coach, and develop banquet kitchen staff to promote teamwork, accountability, and professional growth.
• Coordinate production schedules, staffing needs, and kitchen assignments to ensure adequate preparation and efficient execution of events.
• Monitor food inventory, purchasing, storage, and product utilization to minimize waste and maintain appropriate food costs.
• Ensure proper handling of food allergies, dietary restrictions, and special meal requests.
• Maintain compliance with applicable food safety regulations, sanitation standards, and Club policies.
• Maintain clean, organized, and properly equipped kitchen and food preparation areas.
• Monitor equipment condition and communicate maintenance or repair needs promptly.
• Work closely with front-of-house staff and event coordinators to ensure smooth communication and seamless event execution.
• Assist with forecasting food and labor needs, managing departmental expenses, and maintaining accurate production and inventory records.
• Adapt to changing event requirements, guest counts, timelines, and service expectations while maintaining quality and professionalism.
• Perform other duties as assigned by culinary leadership.