Position Summary
The Banquet Chef de Partie is responsible for the preparation, execution, and presentation of food for all banquet, catering, and special events. This role ensures consistent food quality, proper food safety standards, and efficient production while supporting the culinary leadership team in delivering exceptional guest experiences.
Key Responsibilities
Food Preparation & Execution
- Prepare and cook banquet menu items according to recipes, specifications, and presentation standards.
- Execute large-volume food production while maintaining quality and consistency.
- Ensure all mise en place is completed accurately and on time for events.
- Assist with plating and service for banquets, weddings, meetings, and club functions.
- Maintain proper portion control to minimize waste and control costs.
Team Leadership
- Lead and support cooks and stewards assigned to banquet operations.
- Assist in training new culinary team members on recipes, standards, and procedures.
- Promote a positive, respectful, and team-oriented work environment.
- Communicate effectively with culinary leadership regarding event requirements and production needs.
Food Safety & Sanitation
- Adhere to all food safety, sanitation, and workplace safety regulations.
- Ensure proper labeling, dating, storage, and rotation of food products.
- Maintain clean and organized workstations throughout production and service.
- Monitor equipment and report maintenance issues promptly.
Event Preparation
- Review banquet event orders (BEOs) and understand all menu requirements.
- Coordinate production timelines to ensure events are executed efficiently.
- Assist with menu preparation for weddings, golf tournaments, member events, holiday functions, and corporate meetings.
- Support setup, service, and breakdown of banquet functions as required.
Inventory & Cost Control
- Assist with inventory counts and stock rotation.
- Minimize food waste through proper planning and utilization.
- Notify supervisors of shortages or product quality concerns.
- Maintain banquet storage areas in an organized manner.
Qualifications
- Minimum 2–3 years of professional culinary experience, preferably in banquet, hotel, club, or high-volume catering operations.
- Culinary diploma or equivalent experience preferred.
- Strong knowledge of food preparation techniques and kitchen operations.
- Ability to work efficiently in a fast-paced, high-volume environment.
- Excellent organizational and time-management skills.
- Food Safe certification required.
- Ability to lift up to 50 lbs and stand for extended periods.
Core Competencies
- Teamwork and collaboration
- Attention to detail
- Organization and planning
- Communication skills
- Adaptability under pressure
- Commitment to quality
- Professionalism and accountability
Royal Glenora Club Expectations
- Deliver exceptional culinary experiences for members and guests.
- Maintain the highest standards of food quality, consistency, and presentation.
- Support club events with a positive, solutions-focused attitude.
- Take ownership of workstation cleanliness, organization, and preparedness.
- Contribute to a culture of respect, continuous improvement, and hospitality excellence.
"Every plate reflects our commitment to excellence and member satisfaction."