POSITION: BANQUET CHEF REPORTS TO: EXECUTIVE CHEF SALARY: $65,000 - $75,000 STATUS: SALARIED NON-EXEMPT About the club: Established in 1887, Denver Country Club is recognized as the first club west of the Mississippi and one of the most prestigious private clubs in the country. The 585 member, by invitation only private club, hosts an 18 hole golf course, two indoor golf simulators (Foresight Quads), indoor and outdoor tennis, platform tennis, pickleball, ice hockey, lawn bowling, croquet, casual and fine dining. The club as been recognized as a Top 100 Platinum Clubs of American by the Club Leaders Forum. DCC has a long history of golf championships including the Denver Open (PGA Tour Event 1962-1964), Trans-Mississippi Amateur (2022) Pacific Coast Amateur and Curtis Cup (1984). A Golf Course renovation was completed in 2020 - Gil Hanse. The renovation has helped to secure Denver Country Club as one of the premier golf courses in the Western United States. The Golf Shop is consistently recognized as an AGM Platinum Award Winning Golf Shop (Top 100) and has been recognized as a multiple winner of the Colorado Section PGA Merchandiser of the Year - Private Category. CORE VALUES Integrity (honesty, persistence, commitment, follow through, sincerity, trust)
Passion
(have fun, be creative, enthusiasm, positive energy, be purposeful, excitement) Teamwork (cooperation, support, communication, unity, collaboration, take initiative, dependability)
Respect
(selfless, self-awareness, empathy, compassion, resolution, understanding, grateful)
Excellence
(quality, consistency, hard work, process integrity, results, growth) BENEFITS: - Flexible Work Schedule
- Medical, Dental, Life, 401k + Match, Flexible Spending Accounts per DCC policy
- Complimentary golf privileges per DCC employee guidelines
- Positive, values-centric working environment.
- Club merchandise at reduced employee pricing
- Complimentary employee meal per shift
- Complimentary parking
- Seasonal Bonus per policy
- Scholarship Eligibility per policy
- Uniforms
- Referral Bonus, Work with your friends by referring!
- Other benefits per DCC employee handbook.
Position Summary The Denver Country Club is seeking an experienced and passionate Banquet Chef to lead the preparation and execution of all culinary operations for private events, member functions, and special occasions. Reporting directly to the Executive Chef, the Banquet Chef will oversee banquet kitchen production and manage a team of banquet cooks to ensure exceptional food quality, consistency, and service standards. Essential Responsibilities - Plan, organize, and execute all culinary production for banquets, weddings, private events, member functions, and special occasions.
- Review banquet event orders, menus, guest counts, timelines, and production requirements to ensure proper preparation, staffing, and execution.
- Lead, supervise, train, and develop banquet culinary staff while maintaining clear expectations for performance, accountability, and teamwork.
- Develop production plans, prep lists, and daily assignments to ensure efficient workflow and timely event execution.
- Maintain food quality, consistency, presentation, and portion standards across all banquet events.
Cost Control & Operational Efficiency - Manage food and labor costs through proper portioning, recipe adherence, product utilization, inventory control, waste reduction, and efficient staffing.
- Monitor product usage, labor productivity, and overtime while identifying opportunities to improve efficiency and reduce unnecessary expenses.
- Maintain accurate inventory levels and ensure proper ordering, storage, labeling, dating, and FIFO rotation of products.
- Work with culinary leadership to achieve established food-cost and labor-cost targets and demonstrate fiscal responsibility in the use of Club resources.
Organization & Production - Maintain a clean, organized, and efficient banquet kitchen, including workstations, prep areas, walk-ins, freezers, and storage areas.
- Ensure production is completed according to established timelines and kitchens are properly prepared, broken down, and reset for each event.
- Anticipate operational needs and proactively communicate staffing, product, equipment, or production concerns to culinary leadership.
Food Safety & Sanitation - Maintain strict compliance with health department regulations, food safety standards, and Denver Country Club policies.
- Ensure proper food handling, temperature control, cooling, reheating, storage, labeling, sanitation, and cross-contamination prevention.
- Train and hold culinary staff accountable for proper sanitation, personal hygiene, and safe food-handling practices.
- Conduct routine inspections of banquet kitchen areas and immediately address food safety, sanitation, or organizational deficiencies.
Quality & Member Experience - Maintain the highest standards of culinary quality, presentation, consistency, and execution.
- Ensure banquet menus are prepared according to established recipes, specifications, and Club standards.
- Respond effectively to last-minute changes, special requests, dietary requirements, and event-specific needs.
- Maintain a professional presence and support a culture of teamwork, accountability, and excellence that reflects the standards of Denver Country Club.
Qualifications - Minimum of 5 years of banquet or high-volume culinary experience, preferably in a private club, luxury hospitality, or upscale dining environment.
- Proven leadership experience supervising and developing culinary team members.
- Strong knowledge of food safety, sanitation practices, and health department regulations.
- Ability to thrive in a fast-paced environment while managing multiple priorities and deadlines.
- Excellent communication, organizational, and time-management skills.
Key Attributes - Calm, professional demeanor with the ability to perform effectively under pressure.
- Strong work ethic, reliability, and commitment to excellence.
- Leads by example and demonstrates accountability in all aspects of the role.
- Consistent in maintaining culinary and service standards.
- Team-oriented leader who fosters collaboration, respect, and a positive kitchen culture.
- Detail-oriented with a passion for delivering exceptional member and guest experiences.
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