Managing a club’s many banquet and golf events requires a chef who specializes in large scale foodservice.
Whether it’s a low key golf outing or an opulent wedding, the club’s banquet chef takes the reins of the culinary side of a large event. The banquet chef typically reports directly to the Executive Chef but also manages the necessary details to make large events a success.
Though every resort or club will differ in its management structure, the banquet chef typically takes on a common set of responsibilities both in and outside the kitchen. These can be broken down into a few categories: event management, member coordination, menu planning.
With more extensive knowledge of serving large-scale meals, the banquet chef can coordinate with vendors, the executive chef, and the Sous Chef to ensure that event runs smoothly from start to finish. Most specifically, they may:
- Schedule and train kitchen event staff
- Coordinate with vendors
- Ensure safety and sanitation measures are in place for the event
- Plan and design banquet foodservice and buffets
- Arrange off-site events when necessary
In tandem with the banquet manager, the banquet chef will work with members to create an event in line with their vision. They may help the member navigate scheduling and designing the event’s meals, especially while keeping in line with the style of the club. In this respect, a banquet chef could:
- Present the member with service and buffet options
- Help the member brainstorm unique menu ideas for their event
- Provide budget and scheduling options in line with both the member and club’s preferences
Perhaps most importantly, the banquet chef acts as the liaison between the member and the executive chef to plan a menu ideal for the event. In this respect, they may be required to:
- Ensure consistency in quality across the menu and during service
- Create breakfast, lunch, and dinner options accordingly
- Choose wines or other beverages with the help of the resident sommelier
Cooking and serving food in large proportions requires a specific set of skills and experience. The banquet chef helps the kitchen staff transfer their menu from a la carte dining to the scale of major events.