Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
Proven experience as a Banquet Chef in a high-volume setting.
Strong culinary skills, with a focus on presentation and plating techniques.
Experience managing kitchen staff.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Responsibilities
Oversee the daily operations of the banquet kitchen, including food preparation, cooking, and presentation.
Design and develop banquet menus in collaboration with the Executive Chef, taking into consideration seasonal ingredients and client preferences.
Lead, train, and motivate kitchen staff, ensuring consistency in food quality and presentation.
Manage food costs and control inventory, while maintaining the highest standards of food safety and sanitation.
Work closely with event coordinators to understand specific client needs and execute events successfully.
Participate in regular team meetings to discuss menu changes, staffing needs, and operational improvements.
Desired Qualifications
Culinary degree or equivalent experience.
Banquet Chef
Druid Hills Golf Club · Atlanta, United States · — · Posted 2026-09-09
Workplace: on_site
Department: Kitchen
Description
Pay rate: $65,000 - $75,000 annually, commensurate with experience
About the Role
The Banquet Chef at Druid Hills Golf Club will be responsible for all aspects of banquet food production, ensuring that meals are prepared creatively, artistically, and in line with club standards. This position requires a strong leader who can effectively manage a team, collaborate with service staff, and work directly with clients to create memorable culinary experiences for various events.
Responsibilities:
Oversee the daily operations of the banquet kitchen, including food preparation, cooking, and presentation.
Design and develop banquet menus in collaboration with the Executive Chef, taking into consideration seasonal ingredients and client preferences.
Lead, train, and motivate kitchen staff, ensuring consistency in food quality and presentation.
Manage food costs and control inventory, while maintaining the highest standards of food safety and sanitation.
Work closely with event coordinators to understand specific client needs and execute events successfully.
Participate in regular team meetings to discuss menu changes, staffing needs, and operational improvements.
Requirements
Proven experience as a Banquet Chef in a high-volume setting.
Strong culinary skills, with a focus on presentation and plating techniques.
Excellent leadership and communication abilities, with experience managing kitchen staff.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Culinary degree or equivalent experience preferred.