Banquet Chef

Maderas Golf Club, located in Poway, CA, is pleased to announce an excellent career opportunity for a Banquet Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Pay Range: $25.00- $27.00 per hour Commission (Based on Experience) 

General Purpose

Supports and assists the Executive Chef and Executive Sous Chef in achieving financial and operational objectives for the Culinary Department. Responsible for day‑to‑day banquet food production, including hands‑on preparation, assisting with staffing coordination, menu execution, and requisitioning.

Essential Duties

• Prepares and executes banquet food production while maintaining quality, consistency, and presentation standards.

• Performs substantial hands‑on cooking duties (majority of work time spent actively engaged in food preparation and production tasks).
• Assists with supervision of culinary staff during banquet functions to ensure efficient and timely service.
• Ensures consistency in banquet food delivery, appearance, and adherence to established recipes and specifications.
• Assists Executive Chef with monitoring costs, portion control, and minimizing waste.
• Prepares and processes requisitions for food, supplies, and kitchen production needs.
• Monitors production flow and makes adjustments to meet quality, timing, and cost control standards.
• Ensures proper receiving, storage, labeling, dating, rotation, and temperature control of all food products in compliance with health and safety regulations.
• Maintains and updates banquet menu specifications, recipes, and production documentation.
• Inspects food preparation and presentation to ensure quality and visual appeal.
• Keeps all kitchen equipment clean and in proper working condition; reports maintenance needs promptly.
• Provides guidance and direction to culinary team members, including cooks and stewards, during shifts.
• Assists in training and onboarding new associates and supports ongoing skill development.
• Supports scheduling and staffing based on banquet volume and operational needs.
• Communicates departmental updates, changes, and procedures to team members.
• Participates in team meetings and contributes to continuous improvement efforts.
• Ensures compliance with safety and sanitation standards and incorporates safe work practices at all times.
• Maintains regular and reliable attendance, including availability for evenings, weekends, and holidays as required.
• Provides day‑to‑day direction to culinary team members such as cooks and stewards.

• Assists with training, coaching, and performance feedback.

• Escalates disciplinary or performance concerns to exempt leadership as appropriate.

Education / Experience

• Culinary certificate from a college or technical school preferred; OR

• 1–3 years of related culinary experience; OR

• Equivalent combination of education and experience.

• Experience supporting banquet or event operations preferred.

Physical Demands

• Frequently stands, walks, uses hands, talks, tastes, and smells.
• Regularly reaches with hands and arms.
• Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls.
• Regularly lifts up to 50 pounds; occasionally lifts up to 100 pounds.

About Troon 

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45 states and 27 countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.  

Salary : $25 - $27