Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest at a time . If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist. Job Title: Banquet Chef Department & Department Number: 15 – Culinary Directly Reports To: Executive Chef FLSA Status: Salary Exempt SUMMARY of our Cultural Beliefs: Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience. Integrity First . I am accountable to be honest and always do the right thing. Value People. I empathize and respect others. Speak Up. I seek, listen and provide candid feedback to improve performance. Empowerment. I have the skills, resources and authority to create memorable experiences. I seek ways to be extraordinary and deliver a positive impact every day. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Plan, develop, and execute banquet menus in collaboration with the Executive Chef and culinary team. Customize menus for special events, ensuring creativity, variety, and alignment with client expectations. Ensure consistency in taste, quality, and presentation across all dishes served at events. Oversee all aspects of banquet food preparation, cooking, and plating. Ensure that food is prepared in accordance with established recipes, portion sizes, and presentation standards. Monitor production timelines to guarantee on-time service for banquets and events. Forecast, order, and manage food and supply inventory specific to banquet operations. Control food costs by minimizing waste, properly storing ingredients, and monitoring usage. Work with vendors to source high-quality products at competitive prices. Supervise, train, and mentor kitchen staff assigned to banquet operations. Delegate tasks and monitor performance to ensure efficiency and high standards. Foster a positive, collaborative, and professional work environment. Coordinate with banquet managers, event planners, and service staff to ensure smooth event execution. Adjust and troubleshoot in real time during events to meet guest needs and expectations. Communicate clearly with team members to ensure seamless kitchen operations. Maintain a clean, safe, and organized banquet kitchen at all times. Ensure compliance with all health department regulations and company sanitation standards. Train staff in safe food handling, equipment use, and workplace safety procedures. Conduct regular tastings and quality checks to maintain high culinary standards. Monitor portion control and presentation consistency across all banquet offerings. Implement continuous improvement practices to elevate banquet dining experiences. Maintain accurate records of inventory, food costs, and labor usage. Assist the Executive Chef with budgeting, cost control, and menu pricing. Provide feedback and recommendations for improving banquet kitchen operations. Minimum Qualifications (Knowledge, Skills, and Abilities) To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. High school diploma or equivalent required; culinary degree or formal training preferred. Minimum of 3–5 years of progressive culinary experience, including at least 2 years in a supervisory or leadership role, preferably in banquets, catering, or large-scale food service. Strong knowledge of banquet-style cooking, large-batch food preparation, and plating techniques. Proficiency in menu planning, recipe development, and portion control. Understanding of food cost management, inventory control, and ordering procedures. Familiarity with various cuisines and the ability to tailor menus to diverse client needs. Proven ability to supervise, train, and motivate a diverse kitchen staff. Strong organizational skills to coordinate multiple events simultaneously. Ability to delegate tasks effectively and ensure accountability. Excellent communication skills for coordinating with event staff, and Bluejack leadership. Thorough knowledge of food safety, sanitation, and workplace safety regulations. Ability to work in a fast-paced, high-pressure environment while maintaining composure and attention to detail. EDUCATION: High school diploma or GED required; culinary or pastry arts coursework preferred but not required.
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