Job Description

Now Hiring – Banquet Chef

Verandah Club | Fort Myers, FL

Salary: $60K – $70K annually, based on experience

Benefits Include:

• Comprehensive Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Professional growth and development opportunities
• Supportive leadership committed to mentoring and career advancement

About the Opportunity

The Verandah Club is seeking an experienced and hands-on Banquet Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this position will lead the morning kitchen team and play a key role in banquet preparation, daily food production, and ensuring the kitchen is ready for each day's operations.

We are looking for a passionate culinary leader who takes pride in food quality, organization, and consistency. The ideal candidate will enjoy leading and developing the morning culinary team while ensuring banquet preparation and daily kitchen operations are executed efficiently and to the highest standards.

Private club, resort, hotel, or upscale hospitality experience, particularly with banquet and event preparation, is preferred.

About The Verandah Club

The Verandah Club offers a premier lifestyle experience with two championship golf courses, state-of-the-art tennis facilities, a swim center with a heated outdoor pool, and year-round casual and fine dining. With banquet services and a strong community atmosphere, we pride ourselves on creating unforgettable culinary and service experiences.

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

If you're ready to take the next step in your culinary career and make an impact at an exceptional private club, we invite you to apply and become part of the Verandah Club team.

Job title

Banquet Chef

Reports to

Executive Chef

Classification

Salary, Exempt

Working Hours

According to shift assignment

Job purpose

The Banquet Chef is primarily responsible for the planning, organizing, controlling, and directing the work of Team Members in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while always ensuring superior quality and consistency. They will implement business practices to uphold Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.

Duties and responsibilities

• Review banquet event orders (BEO) daily and make note of any changes.
• Accountable for the execution of service quality by maintaining highest level of delivery
• Promotes and supports workplace diversity initiatives
• Responsible for the management of the Banquet Team Members, to include training and cross training
• Brief the banquet kitchen staff daily about the upcoming and current functions.
• Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food
• Continue professional relationships with vendors
• Assists with the planning of Banquet menus and meals
• Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
• Offers guidance to banquet line cooks on the preparation, cooking, and presentation of different foods in the restaurant
• Ensures compliance with all federal, state, and local regulations as well as Hampton Golf policies and procedures (e.g., quality assurance, safety, operations, personnel)
• Assists the executive chef in the enforcement of health and safety standards in the kitchen
• Inspects and signs for orders received during shift to ensure product quality
• Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized per Health Code Standards
• Maintain, troubleshoot, and report any problems with kitchen equipment
• Ensure proper storage of walk-in refrigerator, freezer, and dry storage
• Leads by providing positive and constructive feedback to employees to reward, coach, correct and motivate
• Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards
• Establishes operating standards, implements quality improvements, and communicates them to employees
• Helps in ensuring customers are served efficiently and effectively
• Establishes and assigns scheduling tasks.
• Performs other duties as assigned.

Qualifications

Two years of Sous Chef or Banquet Chef experience OR, any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved

Working conditions

Works indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and or solvents if proper safety procedures are not followed.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas, and write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift to 40 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting, and grasping. Able to sit for a sustained amount of time.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf’s Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports

Banquet line cooks