What are the responsibilities and job description for the Banquet Chef position at Granite Links?
Position Summary:
The Banquet Chef at Granite Links is responsible for overseeing all culinary operations related to member and private events, including weddings, golf outings, corporate functions, and club-hosted gatherings. This role requires a combination of culinary expertise, operational efficiency, and strong leadership to consistently deliver high-quality dining experiences that reflect the club’s elevated standards.
We are interested in both Part and Full Time Help, Friday-Sunday availability is a must.
Key Responsibilities:
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Lead and supervise the banquet culinary team to ensure consistent food quality, presentation, and service.
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Collaborate with the Events Manager and Executive Chef to plan and execute all banquet functions, ensuring seamless coordination of timelines and logistics.
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Uphold strict standards of cleanliness, organization, and food safety throughout all banquet kitchen areas.
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Manage banquet-specific inventory and ordering, control food costs, and minimize waste.
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Ensure full compliance with health department regulations and sanitation protocols.
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Train and mentor kitchen staff in banquet production methods and club expectations.
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Direct the setup, service, and breakdown of banquet food stations and prep areas for all events.
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Provide hands-on culinary leadership during high-volume events and key service periods.
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Source and coordinate specialty and seasonal ingredients in collaboration with approved vendors.
Qualifications:
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3–5 years of experience in high-volume banquet or catering environments, preferably in a private club or luxury hospitality setting.
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Demonstrated leadership ability with strong organizational and time-management skills.
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Proficient in the operation of commercial kitchen equipment and adherence to safety protocols.
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Flexible schedule availability, including evenings, weekends, and holidays.
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Current ServSafe certification or equivalent food safety credential required.
Physical Requirements:
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Ability to stand for extended periods in a high-heat kitchen environment.
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Capable of lifting up to 50 pounds and performing physically demanding tasks during event preparation and service.
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Comfortable working in a fast-paced, deadline-driven setting with multiple simultaneous events.