The Event Chef is responsible for the overall culinary vision, execution, and financial performance of all food operations, including the Grill, Banquet & Events, and Special Functions. This role is both hands-on and strategic, requiring strong leadership, cost controls, menu development, and collaboration with Events, Golf Operations, and F&B leadership to drive guest satisfaction and revenue growth.
The Event Chef plays a critical role in achieving the annual food & beverage revenue goal, while maintaining quality, consistency, and profitability across all outlets.
Key Responsibilities:
Culinary Leadership & Operations:
- Lead all culinary operations for:
- Daily Grill service
- Banquet & event execution
- Golf outings, weddings, and special events
- Develop and execute menus that are:
- Profitable
- Seasonal and market-driven
- Consistent with guest expectations and event needs
- Ensure food quality, presentation, and consistency meet brand and guest standards
- Maintain high standards of sanitation, food safety, and health department compliance
Financial Performance & Cost Control:
- Manage food cost targets (typically 28-32% depending on outlet mix)
- Control labor costs through proper scheduling and staffing plans
- Oversee purchasing, inventory management, and vendor relationships
- Minimize waste and maximize product utilization
- Support banquet pricing, menu engineering, and upselling initiatives
Team Leadership & Development:
- Recruit, train, and retain kitchen staff
- Establish clear expectations, standards, and accountability
- Create prep guides, recipes, and execution standards
- Foster a positive, professional kitchen culture aligned with company values
- Collaborate closely with Front of House and Events teams
Banquet & Event Collaboration:
- Work directly with Events Director / Sales Team on:
- Menu creation and pricing
- Event execution planning
- Forecasting and staffing needs
- Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions
- Support innovation in event offerings to increase average spend per event
Guest Experience & Brand Standards:
- Deliver a consistent, high-quality guest experience across all outlets
- Address guest feedback and implement continuous improvement
- Support themed events, seasonal features, and promotional dining experiences
Compensation: $55,000 base salary + up to $10,000 annual performance bonus