Interim Banquet Chef Valley Hunt Club - 3.9 Pasadena, CA Job Details Temporary $35.00 - $38.50 an hour 19 hours ago Qualifications ServSafe Food Handler Certification Full Job Description Job Summary The Interim Banquet Chef supports the Executive Chef in leading the culinary execution of banquets, private events, Club functions, weddings, meetings, and other special events at The Valley Hunt Club. This role oversees banquet food production, kitchen coordination, quality and presentation, food safety, inventory, and the day-to-day direction of the banquet kitchen team. This key interim leadership role works closely with the Executive Chef and the Club's Banquet and Events team to deliver consistent, polished, member- and guest-focused dining experiences while maintaining the Club's culinary and service standards. Essential Duties & Responsibilities

• Serve as an interim culinary leader focused on banquet operations and event execution while supporting continuity within the kitchen team.
• Lead and oversee the preparation, cooking, portioning, garnishing, and presentation of food for banquets, private events, weddings, meetings, Club functions, and other special events.
• Review and execute Banquet Event Orders (BEOs), confirming menu details, quantities, dietary needs, production requirements, service times, and special requests.
• Coordinate production and service timelines so food is prepared and delivered at the appropriate quality, temperature, portion, and time.
• Participate in pre-event meetings and communicate banquet requirements, staffing needs, production timelines, and operational updates to the Executive Chef and relevant Club teams.
• Troubleshoot culinary or production issues during events and make timely adjustments to support smooth service.
• Assist the Executive Chef with planning and executing banquet menus, seasonal offerings, special events, and menu modifications.
• Contribute ideas for menu creation and food preparation that are appropriate for the Club's events, members, and guests.
• Adapt menu preparation to accommodate allergies, dietary restrictions, guest preferences, and event requirements while maintaining culinary standards.
• Follow established recipes, specifications, portion standards, and presentation expectations to ensure consistency across events.
• Monitor food quality, taste, temperature, portion control, presentation, and consistency throughout preparation and service.
• Conduct quality checks and taste food as appropriate to identify and correct inconsistencies before service.
• Follow The Valley Hunt Club's policies, procedures, food and beverage standards, and applicable workplace requirements.
• Communicate effectively with employees and managers and support operational needs as directed by the Executive Chef.
• Assist with ordering, receiving, inventory control, product rotation, and proper storage of food, supplies, and kitchen products.
• Maintain clear documentation and communication regarding banquet operations, staffing, inventory, and outstanding items to support continuity of operations during the interim assignment. Physical Requirements
• Ability to stand and walk for prolonged periods during food preparation, banquet production, and event service.
• Ability to frequently bend, stoop, reach, turn, and perform repetitive hand and wrist movements in a commercial kitchen environment.
• Ability to lift, carry, push, or pull food products, cookware, kitchen supplies, and other items weighing up to 50 pounds, with or without reasonable accommodation.
• Ability to work safely around hot surfaces, steam, cooking equipment, wet floors, cleaning chemicals, and changing kitchen temperatures.
• Ability to work indoors and outdoors as required by Club events and operational needs.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and Club events as business needs require. Qualifications & Certifications
• Minimum five (5) years of professional culinary experience, with at least two (2) years in a banquet, catering, private club, hotel, resort, or comparable high-volume culinary operation.
• Previous experience in a Chef, Sous Chef, Banquet Chef, or comparable culinary leadership role preferred.
• Private club, fine dining, hotel, resort, or upscale hospitality experience preferred.
• Experience with inventory control, ordering, food cost management, labor planning, and waste reduction.
• Demonstrated experience reading and executing BEOs and coordinating food production for large-scale or multi-course events.
• Working knowledge of kitchen equipment, computer systems, and inventory or food-service systems.
• ServSafe Food Handler and/or ServSafe Manager certification are preferred.
• Strong communication, leadership, and problem-solving skills.

Pay:

$35.00 - $38.50 per hour Expected hours: No less than 40.0 per week

Work Location:

In person