We’re hiring a Banquet Executive Chef to lead high-volume, event-driven culinary operations in a private club setting. This role is built for someone who thrives in structured banquet execution—not à la carte kitchens—and knows how to deliver consistency at scale.

What You’ll Own

• Lead all banquet culinary operations (weddings, corporate events, member functions)
• Execute high-volume service with precision, consistency, and strong cost control
• Build, train, and manage a reliable back-of-house team
• Partner with FOH and event teams to ensure seamless execution
• Maintain strict food safety, sanitation, and quality standards
• Manage ordering, inventory, and labor to hit budget targets

What We’re Looking For

• Proven banquet or high-volume catering leadership experience (non-negotiable)
• Experience as an Executive Chef or strong Sous Chef ready to step up
• Ability to execute large events without compromising quality
• Strong operational discipline—labor, food cost, systems
• Stable work history (no excessive job-hopping)
• Hands-on leader who can run the line when needed