Banquet Chef

Banquet ChefLocation: Indian River Shores, FL | OnsiteEmployment Type: Direct HireSalary: $75,000–$80,000 + up to 7.5% performance-based bonusAbout the Club

Are you the right candidate for this opportunity Make sure to read the full description below.
A premier private club in Indian River Shores, Florida, is seeking a talented Banquet Chef to join its culinary team. The club is known for elevated hospitality, exceptional member experiences, and high-quality culinary offerings.
About the OpportunityThis is a hands-on Banquet Chef role responsible for leading food production for weddings, golf tournaments, private functions, member events, and signature club gatherings. The ideal candidate will be comfortable leading a culinary team while actively cooking, prepping, plating, and executing events.
This is a strong opportunity for a chef with high-volume banquet experience who wants to grow within a luxury culinary operation, with potential advancement into a Chef de Cuisine or Executive Sous Chef role.
Key ResponsibilitiesLead banquet food production for events serving anywhere from intimate member dinners to 400–700 guestsWork hands-on alongside the culinary team to prep, cook, plate, and execute eventsSupervise and coordinate the banquet culinary team while maintaining quality, consistency, and timingPrepare, butcher, and portion proteins as neededExecute weddings, golf tournaments, member events, and seasonal functionsMaintain high standards for food quality, presentation, cleanliness, and sanitationAssist with menu execution, inventory, ordering, and staffing as needed
Must-Haves3–5+ years of culinary leadership experience in banquet operations or a similar high-volume environmentExperience as a Banquet Chef, Banquet Sous Chef, Sous Chef, or Executive Sous Chef with significant banquet responsibilitiesProven experience executing large-scale, high-volume eventsAbility to maintain quality and presentation standards in a fast-paced environmentFlexibility to work early mornings, late nights, weekends, and holidays as requiredExperience in a luxury hotel, upscale private club, resort, fine dining operation, or high-end catering environment preferredGolf, tennis, or private-club event experience is a plusCulinary degree is not required; relevant hands-on experience is most important
Compensation & Benefits$75,000–$80,000 base salaryUp to 7.5% end-of-season performance bonusMedical, dental, and vision insuranceCompany contribution toward health insurance premiums401(k) with up to 6% company matchPTO available, primarily during the slower seasonFull-time, year-round position
ScheduleThe schedule varies based on the club's event calendar and seasonality:Peak Season (November–Mother's Day): Approximately 50–55 hours/week; may include 6–7 days during especially busy periodsShoulder Season (Mother's Day–July 4): Approximately 40 hours/week with two days offOff-Season (July 4–mid-October): Approximately 30 hours/week while supporting the culinary team and events as needed
Be part of a high-end culinary operation where quality, teamwork, and professional growth are valued. You’ll work alongside an experienced culinary team, contribute to a wide range of upscale events, and have the opportunity to take on greater responsibility as you grow. This is a year-round position with a clear path for advancement into a Chef de Cuisine or Executive Sous Chef role. xzbcwsv
Looking forward to your application!