BANQUETS & EVENTS CHEF

Doylestown Country Club is seeking an experienced Banquet & Events Chef to join our culinary leadership team. This is an excellent opportunity for a chef who enjoys the energy and creativity of events, takes pride in producing exceptional food, and thrives in a collaborative, team-oriented kitchen.

The Banquet & Events Chef will work directly with the Executive Chef and will be responsible for the planning, preparation, and execution of culinary operations for the Club's private events, weddings, golf outings, member functions, holiday celebrations, and other special events.

Our ideal candidate has previous experience in a private club, upscale restaurant, high-end hotel, resort, or catering environment and understands the unique demands of producing restaurant-quality cuisine at banquet volume. The successful candidate will be organized, hands-on, detail-oriented, and capable of leading a culinary team through events ranging from intimate dinners to large-scale Club celebrations.

This is a full-time, year-round position offering competitive compensation and benefits, professional stability, and the opportunity to continue developing as a culinary leader alongside an experienced culinary and hospitality team.

Key Responsibilities

Plan, organize, and execute culinary production for weddings, private events, member functions, golf outings, holiday events, and other Club functions.Review Banquet Event Orders (BEOs), menus, guest counts, timelines, dietary restrictions, and special requests to develop effective production plans, prep lists, and staffing assignments.Work closely with the Executive Chef on banquet menu development, seasonal offerings, tastings, recipes, plating standards, and presentation.Lead banquet culinary production from advance preparation through plating and service, ensuring food is served on time, at the proper temperature, and according to established quality and presentation standards.Supervise, train, and provide daily direction to cooks and other culinary team members assigned to banquet production.Coordinate closely with the Banquets Director, Food & Beverage Managers, banquet captains, and other front-of-house leaders to ensure seamless timing and execution of every event.Participate in event and BEO meetings as appropriate and communicate culinary requirements, changes, and potential challenges in advance.Maintain consistent standards for food quality, taste, presentation, portioning, and recipe execution across plated dinners, buffets, stations, receptions, and other event formats.Anticipate production needs and ensure proper quantities of food and supplies are available while minimizing waste and unnecessary overproduction.Assist the Executive Chef with purchasing, inventory management, product utilization, food-cost control, and labor efficiency related to banquet operations.Accommodate allergies, dietary restrictions, member preferences, and special requests with accuracy and attention to detail.Maintain proper food handling, storage, labeling, dating, temperature control, and product rotation in accordance with Club standards and applicable health regulations.Uphold the highest standards of kitchen cleanliness, organization, food safety, sanitation, and workplace safety.Remain flexible and composed when responding to last-minute changes in guest counts, event timing, menu requirements, or other operational needs.Foster a positive, professional kitchen culture built around teamwork, communication, accountability, respect, and pride in the finished product.Assist other areas of the culinary operation when business needs require and perform additional responsibilities as assigned by the Executive Chef.Qualifications & Experience

Minimum of 3–5 years of progressive professional culinary experience, with banquet, catering, private club, hotel, resort, or other high-volume event experience strongly preferred.Previous culinary supervisory or leadership experience preferred.Demonstrated ability to successfully execute high-quality food for both small events and large-volume functions.Strong knowledge of classical and contemporary cooking techniques, banquet production, food presentation, and large-scale plating.Experience reading and executing Banquet Event Orders (BEOs) and developing production schedules and prep lists.Working knowledge of food purchasing, inventory, portion control, food cost, waste reduction, and labor management.Strong understanding of food safety, sanitation, allergen awareness, and proper food-handling procedures.Culinary degree or formal culinary training preferred; equivalent professional experience will be considered.ServSafe certification preferred or ability to obtain certification.Schedule: Full-time, year-round.

Schedule is based on the Club's event calendar and will include evenings, weekends, and holidays as business levels require.

Employment Type: Full-Time

Pay: $52,000.00 - $60,000.00 per year

Benefits:

401(k)401(k) matchingDental insuranceHealth insurancePaid time offWork Location: In person