Head Chef / Banquet Manager The Talon Grill at Eagle Point Golf Club
- Eagle Point, Oregon Position Summary The Talon Grill at Eagle Point Golf Club is seeking an experienced, energetic, and highly organized Head Chef / Banquet Manager to lead all culinary operations for our restaurant, bar, golf events, tournaments, weddings, and private banquets.
This leadership role is responsible for delivering exceptional dining experiences for daily restaurant service while also executing high-quality banquet and event operations for groups ranging from intimate gatherings to large tournaments and weddings. The ideal candidate is a strong culinary leader with banquet experience, excellent cost control skills, and a passion for hospitality and team development. Key Responsibilities Culinary Leadership Oversee all kitchen operations for The Talon Grill restaurant, serving lunch & dinner daily to our pub & dining area along with outdoor patio Develop and maintain high-quality lunch, dinner, and special event menus Execute daily lunch & dinner operations for local members & guests ensuring consistent food quality, presentation, and service standards Maintain proper food safety, sanitation, and health department compliance Manage prep schedules, line execution, and kitchen workflow efficiency Banquet & Event Management Work closely with Food & Beverage Manager to coordinate all banquet food production and event execution for tournaments, private parties, and weddings Develop banquet packages, buffet menus, plated dinners, and custom event offerings Ensure smooth event setup, timing, staffing, and post-event follow-up Assist with planning and execution of club events, holiday dining, and member functions Financial & Operational Management Manage food cost, labor cost, inventory, and purchasing controls Maintain vendor relationships and negotiate pricing where appropriate Track banquet profitability and event margins Assist with budgeting, forecasting, and monthly reporting Reduce waste and improve kitchen efficiencies Team Leadership Hire, train, schedule, and develop kitchen staff Lead by example with professionalism and accountability Foster a positive kitchen culture focused on teamwork and consistency Collaborate with front-of-house leadership to ensure excellent guest experiences Qualifications Required 3+ years as head chef, sous chef, or kitchen leadership experience 2+ years of banquet, catering, or large-event execution experience Strong leadership and staff development skills Experience with food cost controls, inventory systems, and scheduling Knowledge of health department standards and food safety compliance Ability to work nights, weekends, holidays, and tournament/event schedules Preferred Golf club, resort, hotel, or private club experience Wedding and tournament banquet experience Experience managing both à la carte and banquet operations ServSafe Certification (or ability to obtain) Compensation & Benefits Compensation Range $55,000
- $62,500 annually (Based on experience and qualifications) Additional Benefits Paid vacation and sick time Golf privileges Employee meals Club discounts Health benefit contribution opportunities Professional development support About Eagle Point Golf Club Eagle Point Golf Club is one of Southern Oregon's premier golf destinations, featuring championship golf, destination lodging, exceptional dining at The Talon Grill, along with a growing banquet business hosting golf tournaments, private parties & weddings.
We pride ourselves on hospitality, memorable guest experiences, and building a strong team culture where excellence is the standard. To Apply Please submit your resume and a brief introduction outlining your culinary and banquet leadership experience. Join our team and help shape the future of The Talon Grill.
Pay:
$55,000.00
00 per year
Benefits:
401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance
Work Location:
In person Head Chef / Banquet Manager 100 Eagle Point Drive, Eagle Point, OR 97524 $55,000
- $62,500 a year
- Full-time $55,000
- $62,500 a year
- Full-time Head Chef / Banquet Manager The Talon Grill at Eagle Point Golf Club
- Eagle Point, Oregon Position Summary The Talon Grill at Eagle Point Golf Club is seeking an experienced, energetic, and highly organized Head Chef / Banquet Manager to lead all culinary operations for our restaurant, bar, golf events, tournaments, weddings, and private banquets.
This leadership role is responsible for delivering exceptional dining experiences for daily restaurant service while also executing high-quality banquet and event operations for groups ranging from intimate gatherings to large tournaments and weddings. The ideal candidate is a strong culinary leader with banquet experience, excellent cost control skills, and a passion for hospitality and team development. Key Responsibilities Culinary Leadership Oversee all kitchen operations for The Talon Grill restaurant, serving lunch & dinner daily to our pub & dining area along with outdoor patio Develop and maintain high-quality lunch, dinner, and special event menus Execute daily lunch & dinner operations for local members & guests ensuring consistent food quality, presentation, and service standards Maintain proper food safety, sanitation, and health department compliance Manage prep schedules, line execution, and kitchen workflow efficiency Banquet & Event Management Work closely with Food & Beverage Manager to coordinate all banquet food production and event execution for tournaments, private parties, and weddings Develop banquet packages, buffet menus, plated dinners, and custom event offerings Ensure smooth event setup, timing, staffing, and post-event follow-up Assist with planning and execution of club events, holiday dining, and member functions Financial & Operational Management Manage food cost, labor cost, inventory, and purchasing controls Maintain vendor relationships and negotiate pricing where appropriate Track banquet profitability and event margins Assist with budgeting, forecasting, and monthly reporting Reduce waste and improve kitchen efficiencies Team Leadership Hire, train, schedule, and develop kitchen staff Lead by example with professionalism and accountability Foster a positive kitchen culture focused on teamwork and consistency Collaborate with front-of-house leadership to ensure excellent guest experiences Qualifications Required 3+ years as head chef, sous chef, or kitchen leadership experience 2+ years of banquet, catering, or large-event execution experience Strong leadership and staff development skills Experience with food cost controls, inventory systems, and scheduling Knowledge of health department standards and food safety compliance Ability to work nights, weekends, holidays, and tournament/event schedules Preferred Golf club, resort, hotel, or private club experience Wedding and tournament banquet experience Experience managing both à la carte and banquet operations ServSafe Certification (or ability to obtain) Compensation & Benefits Compensation Range $55,000
- $62,500 annually (Based on experience and qualifications) Additional Benefits Paid vacation and sick time Golf privileges Employee meals Club discounts Health benefit contribution opportunities Professional development support About Eagle Point Golf Club Eagle Point Golf Club is one of Southern Oregon's premier golf destinations, featuring championship golf, destination lodging, exceptional dining at The Talon Grill, along with a growing banquet business hosting golf tournaments, private parties & weddings.
We pride ourselves on hospitality, memorable guest experiences, and building a strong team culture where excellence is the standard. To Apply Please submit your resume and a brief introduction outlining your culinary and banquet leadership experience. Join our team and help shape the future of The Talon Grill.
Pay:
$55,000.00
00 per year
Benefits:
401(k) Dental insurance Food provided Health insurance Paid time off Vision insurance
Work Location:
In person
