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Job Description
Job Title:
Banquet Sous Chef Department:
Culinary Operations Reports To:
Executive Chef FLSA Status:
Full-Time, Exempt Salary Range:
$ (Based on experience) Job Summary We are seeking an experienced, high-energy Banquet Sous Chef to lead our high-volume country club event kitchen. You will oversee culinary operations for private member events, golf tournaments, weddings, and galas with a maximum capacity of 300+ covers. Our active, established membership appreciates a unique culinary balance: they value classic, comforting club traditions but eagerly look forward to trendy, modern menu innovations, creative plating, and fresh seasonal ingredients. Core Responsibilities Culinary Excellence & Event Execution Lead back-of-house operations for all upscale member events, private tournaments, and weddings up to 300 + covers. Review Banquet Event Orders (BEOs) daily to plan production timelines in conjunction with FOH, kitchen staffing, and ingredient orders. Supervise high-volume preparation of fine-dining plated meals, creative contemporary buffets, and interactive live-action stations. Blend traditional club favorites with modern food trends to design innovative banquet menus alongside the Executive Chef and Executive Sous Chef Accommodate member preferences and complex dietary requirements with a high level of personalized hospitality. Team Leadership & Staff Management Schedule, manage, and direct a dedicated culinary team of line cooks and stewards based on event volume. Train and mentor kitchen staff on contemporary cooking techniques, upscale plate design, and volume efficiency. Conduct daily pre-shift meetings with culinary and front-of-house teams to ensure seamless service timing and allergy awareness. Foster a positive kitchen culture built on mutual respect, open communication, and high accountability. Financial & Operational Controls Manage food and labor costs within strict club budgetary goals by optimizing schedules and minimizing ingredient waste. Order wholesale food items and supplies accurately, utilizing precise member RSVPs and historical consumption data. Conduct regular inventory counts and maintain stock organization using the First-In, First-Out (FIFO) method. Monitor kitchen equipment maintenance to prevent service disruptions during high-profile club functions. Food Safety & Compliance Enforce local health department regulations , OSHA standards, and company safety guidelines. Implement and oversee HACCP protocols for all food receiving storage, preparation, and temperature holding. Maintain pristine cleanliness in all banquet production, plating, and storage areas. Enforce Club Policies, coach, praise, reprimand.
Job Requirements & Qualifications Experience:
Minimum of 3-5 years of culinary management experience as a Banquet Chef or Sous Chef in a private country club, luxury resort, or high-end hotel environment.
Education:
Culinary arts degree or equivalent professional training is highly preferred.
Certifications:
Current ServSafe Manager certification required.
Technical Skills:
Deep knowledge of diverse culinary styles, trendy upscale presentation, high-volume batch cooking, and menu engineering. Proficient with club management software (e.g., Clubessential Jonas) and BEO systems.
Physical Capabilities:
Ability to stand and walk for extended shifts (8-10+ hours), lift up to 50 pounds, and work comfortably in hot, fast-paced environments.
Schedule Flexibility:
Willingness to work a flexible schedule, including early mornings, late nights, weekends, and holidays, based on the club's tournament and social calendar. Benefits & Perks 401(k) retirement plan with company match. Generous Paid Time Off (PTO) and paid vacation days. Comprehensive health benefits (Medical, Dental, Vision). Complimentary golf privileges during off-peak hours. Daily complimentary meal during your shift. Annual uniform Professional development assistance (ACF dues, certifications). Performance bonus eligibility based on target metrics. Cellphone reimbursement Facilities Description It is the mission of The Golf Club at Palmira to "provide superior golf and social facilities for its engaged membership, their families and guests with long-term financial stability." Founded in 2001, The Golf Club at Palmira anchors the surrounding 316-acre community comprised of 821 residences in 13 neighborhoods. Club membership is limited to 375 golf members. Club facilities include 27 holes of golf, designed by Gordon Lewis (redesigned 2 years ago), practice facility and a 42,000 square foot clubhouse offering a variety of member dining options, including casual grill room, patio dining, firepit, wine room, billiards room, and banquet venues. The Grill Room seats 110 inside with an outdoor patio and fire pit. An upstairs Dining Room seats roughly 200. The Clubhouse just completed a full remodel last summer. The Renaissance Center Club provides residents the opportunity to use resort style pool, fitness center, tennis, and spa services along with meeting rooms. Membership initiation fee is currently $100,000 with a cap of 375 Golf Members - one of the lowest member ratios for 27 holes in the market. The Club also has a healthy wait list for golf and roughly 140 Social Members. The Club has a strong balance sheet with appropriate capital reserves. The Club employs roughly 120 employees in season and about 60 off season. The Board of Directors consists of 9 members, each serving a staggered three-year term, and operates under the GM/COO organizational structure.
