Banquet Chef

Position Summary

The Banquet Chef leads the daily preparation and execution of banquet food service at Oakland Hills Country Club. Working under the Executive Sous Chef and Executive Chef, this hands-on leader ensures that member events, weddings, meetings, golf outings, and Club functions receive consistently excellent food, thoughtful presentation, and timely service. The position oversees production planning, staff scheduling, training, sanitation, and cost control while building a dependable and professional culinary team.

Event Planning and Culinary Execution

Review banquet event orders, menus, guest counts, service times, room locations, and dietary requirements. Confirm details with the Executive Chef and catering team and promptly resolve missing information or conflicting instructions.Create daily and weekly production plans, preparation lists, station assignments, and service timelines.

Ensure that both preparation and execution teams understand their responsibilities and deadlines.Lead food preparation, cooking, plating, buffet setup, carving stations, and replenishment. Verify flavor, temperature, portion size, presentation, and readiness before food leaves the kitchen.Coordinate service timing with banquet service leaders and communicate changes clearly to culinary, pastry, and stewarding teams.

Adapt to approved last-minute changes without compromising quality.Work with the Executive Chef on seasonal menus, recipes, tastings, and special requests. Coordinate desserts and baked goods with the pastry team and shared production needs with other kitchens.Maintain accurate recipes, yields, plating guides, and production records to deliver consistent results across events of different sizes.Staff Leadership and Scheduling

Prepare banquet culinary staff schedules for approval, matching staffing levels and skills to event demands, preparation requirements, and the labor budget.Assign work, monitor progress, and provide hands-on support during preparation and service. Plan coverage, breaks, and transitions between shifts.Train and coach employees in cooking techniques, organization, sanitation, equipment use, and Club standards.

Reinforce accountability, respectful communication, and teamwork.Assist with hiring, onboarding, performance evaluations, and corrective action in coordination with the Executive Chef and Human Resources. Communicate staffing concerns promptly.Food Safety and Kitchen Standards

Enforce established food safety practices, including receiving, storage, labeling, date marking, temperature monitoring, cooling, reheating, and allergen controls.Confirm dietary and allergy requests through established procedures; prevent cross-contact and communicate requirements to every employee involved in preparation and service.Maintain clean, organized workstations, storage areas, and banquet production spaces.

Coordinate dishwashing, sanitation, equipment readiness, and closing duties with stewarding.Monitor safe knife handling and equipment use. Report injuries, unsafe conditions, and equipment problems promptly and follow Club procedures for corrective action.Purchasing and Cost Control

Forecast ingredient needs from event orders and production plans. Submit purchasing requests through approved channels and verify product quality and quantities upon receipt.Monitor inventory, rotation, portioning, yields, and food waste. Use approved surplus safely and maintain appropriate stock levels without unnecessary purchasing.Track labor use against scheduled work and event needs.

Seek approval for staffing adjustments and overtime in accordance with Club procedures.Provide feedback on event results, food and labor costs, production challenges, and opportunities to improve quality and efficiency.Qualifications

Minimum of three years of progressive professional kitchen experience, including substantial banquet production experience and at least one year supervising culinary employees.Experience with plated dinners, buffets, receptions, and multiple simultaneous events; private club, luxury hotel, or comparable hospitality experience preferred.Strong cooking fundamentals and knowledge of batch production, recipe scaling, food presentation, inventory management, and safe food handling.Demonstrated ability to schedule staff, organize production, meet service deadlines, and lead calmly during demanding periods.Clear communication skills and proficiency with email, electronic schedules, and banquet event order systems.

Culinary degree or formal apprenticeship preferred.Current food protection manager certification, such as ServSafe Manager, or ability to obtain it within the timeframe established by the Club.Working Conditions and Physical Requirements

Availability to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on event and operational needs.Ability to perform essential duties in an active kitchen, including prolonged standing and walking, frequent bending and reaching, and safely moving food, supplies, and equipment, with or without reasonable accommodation.Work involves exposure to heat, cold storage, wet surfaces, sharp tools, and commercial kitchen equipment.This description outlines the primary responsibilities of the position.

Related duties may be assigned by the Executive Chef to support Club operations.

Pay: $75,000.00 - $85,000.00 per year

Benefits:

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