Banquet Chef

Location: Indian River Shores, FL | Onsite

Employment Type: Direct Hire

Salary: $75,000–$80,000 + up to 7.5% performance-based bonus

About the Club

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 Opportunity

This 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 Responsibilities

• Lead banquet food production for events serving anywhere from intimate member dinners to 400–700 guests
• Work hands-on alongside the culinary team to prep, cook, plate, and execute events
• Supervise and coordinate the banquet culinary team while maintaining quality, consistency, and timing
• Prepare, butcher, and portion proteins as needed
• Execute weddings, golf tournaments, member events, and seasonal functions
• Maintain high standards for food quality, presentation, cleanliness, and sanitation
• Assist with menu execution, inventory, ordering, and staffing as needed

Must-Haves

• 3–5+ years of culinary leadership experience in banquet operations or a similar high-volume environment
• Experience as a Banquet Chef, Banquet Sous Chef, Sous Chef, or Executive Sous Chef with significant banquet responsibilities
• Proven experience executing large-scale, high-volume events
• Ability to maintain quality and presentation standards in a fast-paced environment
• Flexibility to work early mornings, late nights, weekends, and holidays as required
• Experience in a luxury hotel, upscale private club, resort, fine dining operation, or high-end catering environment preferred
• Golf, tennis, or private-club event experience is a plus
• Culinary degree is not required; relevant hands-on experience is most important

Compensation & Benefits

• $75,000–$80,000 base salary
• Up to 7.5% end-of-season performance bonus
• Medical, dental, and vision insurance
• Company contribution toward health insurance premiums
• 401(k) with up to 6% company match
• PTO available, primarily during the slower season
• Full-time, year-round position

Schedule

The 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 periods
• Shoulder Season (Mother's Day–July 4): Approximately 40 hours/week with two days off
• Off-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.

Looking forward to your application!