Banquet Chef at Country Club of Buffalo

Town of Amherst, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

29 May, 26

Salary

62353.2

Posted On

28 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Event Production, Food Production, Menu Creation, Staff Supervision, Scheduling, Training, Food Cost Management, Inventory Control, Procurement, Communication, Kitchen Operations, Food Safety, Sanitation Compliance, Team Management, Organizational Skills

Industry

Restaurants

Description

Description Job Title: Banquet Chef Location: Williamsville, NY Department: Culinary/Kitchen Employment Status: Full-time Exempt The Country Club of Buffalo is seeking a talented Banquet Chef to be an integral part of our kitchen family. The Banquet Chef is responsible for the overall production and execution of all food for banquet functions, private parties, club member events, holiday buffets, Sunday brunch, and special occasions. This role oversees banquet kitchen operations, manages food costs, supervises culinary staff, and ensures that all events meet the highest standards of quality, presentation, and service. The Banquet Chef works closely with the Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Manager, Director of Purchasing, and Front-of-House (FOH) team to deliver exceptional culinary experiences. Requirements BANQUET CHEF RESPONSIBILITIES Event & Food Production Oversee food production for private and club member events, including banquets, brunches, and special occasions. Collaborate with the Executive Chef to create seasonal and event-specific menus. Ensure all event presentations meet club standards. Leadership & Staff Supervision Supervise, schedule, and train banquet culinary staff. Maintain professional standards of conduct, appearance, and performance. Assist or relieve the Sous Chef when needed. Financial & Inventory Management Monitor and manage food costs for banquet functions. Conduct inventory and assist in procurement for events. Communication & Coordination Attend weekly BEO meetings and share updates with the banquet team. Work closely with Banquet Managers and FOH staff to ensure smooth event execution. Kitchen Operations Maintain cleanliness and organization of the banquet kitchen. Ensure compliance with all food safety and sanitation standards. Perform additional duties or projects as assigned. BANQUET CHEF QUALIFICATIONS Proven experience in high-volume banquet or event culinary production. Strong leadership and team management skills. Demonstrated ability to manage food costs and maintain budget targets. Knowledge of inventory control and procurement processes. Excellent organizational and communication skills. Ability to work flexible hours, including weekends and holidays. Commitment to quality, presentation, and operational excellence. Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club. Country Club of Buffalo team members are; Polished professionals; Respectful of the coworkers, members, the Club and its traditions; Inspired to consistently pursue the betterment of the Club and themselves; Dedicated to their responsibilities and accountable to their peers; and Engaged in our community. The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club. The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club’s amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club’s revenues are approximately $9 million annually, including $3 million in food and beverage. Equal Opportunity Employer Statement: We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Responsibilities

The Banquet Chef oversees the overall production and execution of all food for various functions, including banquets, private parties, and brunches, while managing banquet kitchen operations and supervising culinary staff.