What are the responsibilities and job description for the Executive Banquet Chef | Private Country Club | Weddings & Special Events position at Westwood Country Club?
Job Overview
We are seeking an experienced, passionate, and hands-on Executive Banquet Chef to lead the culinary execution of weddings, member events, golf tournaments, holiday celebrations, business meetings, and private functions in a newly renovated kitchen.
This is an outstanding opportunity for a creative culinary professional who enjoys leading a team while remaining actively involved in the kitchen. You'll work alongside an experienced Executive Chef to create exceptional dining experiences for one of the region's premier private clubs.
If you thrive in a fast-paced environment, take pride in delivering beautiful cuisine, and enjoy mentoring culinary professionals, we'd love to meet you.
Position Summary
The Executive Banquet Chef oversees all banquet culinary operations while personally preparing, cooking, and presenting exceptional cuisine. This position leads banquet kitchen staff, coordinates production schedules, develops menus, maintains food quality standards, and ensures flawless execution of every event.
This is a working leadership position requiring both culinary excellence and strong team management skills.
Primary Responsibilities
- Lead all banquet kitchen operations
- Prepare, cook, plate, and oversee food production for all events
- Develop banquet menus and seasonal features with the Executive Chef
- Plan production schedules for weddings, tournaments, member events, and private functions
- Hire, train, coach, and develop banquet kitchen staff
- Create staff schedules based on event volume
- Maintain food quality, consistency, and presentation standards
- Ensure compliance with all health department and food safety regulations
- Monitor food and labor costs
- Work closely with the Executive Chef, Event Director, and Dining Managers
- Maintain kitchen cleanliness, organization, and equipment
- Foster a positive, professional team culture
- QualificationsRequired
- Five or more years of progressive culinary leadership experience
Preferred
- Country club, luxury hotel, resort, or fine dining experience
- Culinary degree or formal culinary training
- Experience with menu development and cost control
- Experience supervising large culinary teams
- Experience leading banquet or high-volume kitchen operations
- Strong leadership and communication skills
- Excellent organization and time management
- Ability to manage multiple events simultaneously
- Thorough knowledge of food safety and sanitation regulations
- ServSafe Food Protection Manager Certification
Benefits:
- 401(k)
- 401(k) matching
- 403(b)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance
Application Question(s):
- How many years of banquet chef or executive chef experience do you have?
- Have you managed banquet events serving 200 guests?
- Have you worked in a private club, luxury hotel, resort, or fine dining restaurant?
- Do you currently hold a ServSafe Food Protection Manager Certification?
- Are you available to work evenings, weekends, and holidays?
- Do you understand this position is located in St. Louis, Missouri and you will have to relocate?
Work Location: In person