Banquet Chef

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you!

This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist.

Job Title: Banquet Chef

Department & Department Number: 15 - Food & Beverage Culinary

Directly Reports To: Executive Chef

SUMMARY of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First.

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I have the skills, resources and authority to create memorable experiences.

Be Remarkable.

I seek ways to be extraordinary and deliver a positive impact every day.

Position Overview: Bluejack National is seeking a talented and dedicated Banquet Chef to join our culinary team. This key role will work closely with the Executive Chef and Banquet Manager to ensure all event standards are met and exceeded, while consistently surprising and delighting our members with exceptional culinary experiences. The Banquet Chef must be adaptable, detail-oriented, and able to manage multiple events across our expansive campus-style property. Additionally, the Banquet Chef will be required to drive a box truck and golf cart to company standards and attend weekly BEO (Banquet Event Order) meetings to ensure all details are up to date.
Key Responsibilities:
Event Execution: Lead the preparation and execution of a variety of banquet events, including plated dinners, buffets, and family-style meals, ensuring the highest standards of quality and presentation.
Surprise & Delight: Go above and beyond to surprise and delight Bluejack National members by incorporating creative culinary touches and personalized details into dishes. Address member requests thoughtfully to create memorable experiences that attract new memberships and keep current members coming back.
Collaboration: Work closely with the Executive Chef and Banquet Manager to ensure that all event plans align with the vision and are executed flawlessly. Collaborate with catering and sales teams to guarantee that culinary aspects meet guest expectations and Bluejack National's standards.
Inventory & Equipment Management: Oversee inventory control, ensuring adequate stock for all events and that kitchen equipment is well-maintained. Ensure all equipment is returned to its proper location after use.
Multitasking & Flexibility: Manage multiple events across the property, ensuring smooth operations during high-volume membership events, which may require long hours and the ability to switch between different event formats.
Team Leadership: Supervise and mentor kitchen staff to maintain high standards of food preparation, quality, and safety. Foster a positive, productive, and team-oriented environment.
Adherence to Standards: Ensure compliance with all food safety, sanitation, and health regulations. Uphold the highest quality standards in food preparation and service.
Quality Control: Continuously monitor food quality and guest satisfaction during events, making adjustments as necessary to ensure the best possible outcome.
Box Truck & Golf Cart Operation: Safely drive a box truck and golf cart as needed to transport supplies and equipment for events, ensuring all vehicles are operated according to Bluejack National’s company standards.
BEO Meeting Attendance: Attend weekly Banquet Event Order (BEO) meetings to ensure all event details are up to date and that the kitchen team is fully prepared for upcoming events. This includes reviewing menus, timelines, and special member requests to ensure everything runs smoothly.

Qualifications:
Proven experience as a Banquet Chef or in a similar culinary leadership role, with extensive experience in high-volume event catering.
Strong background in creating innovative culinary experiences that surprise and delight members, enhancing their overall event experience.
Ability to execute various event formats, such as plated dinners, buffets, and family-style meals, with attention to detail and presentation.
Strong communication and interpersonal skills to work effectively with the Executive Chef, Banquet Manager, catering, and sales teams.
Ability to work long hours, including nights, weekends, and holidays, particularly during peak membership events.
Valid driver’s license with the ability to safely operate a box truck and golf cart, adhering to company standards.
Thorough knowledge of food safety, sanitation, and kitchen operations.
Commitment to excellence, innovation, and member satisfaction.
Must be organized, proactive, and be able to manage multiple tasks and events simultaneously.
Must be able to lift 25 pounds.
Must be able to bend, squat and lift equipment & products or equipment safely.

PHYSICAL JOB REQUIREMENTS:
• Lifting/Pushing/Pulling/Carrying/ Bending/Kneeling
• Should be able to lift and carry up to 25 lbs.
• This position requires an above average amount of physical labor such as bending, stooping, walking, reaching and standing. This position requires this type of activity throughout the day.

ACKNOWLEDGMENT:
The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.