Banquet Prep Cook

Title

Banquet Prep Cook

About the Organization Founded in 1911, Forsyth Country Club is a premier, member-owned private club located in Winston-Salem, North Carolina. With more than 111 years of history and tradition, the Club proudly serves 942 member families and is recognized as a Distinguished Club by BoardRoom Magazine.

Forsyth Country Club is committed to a culture of excellence, hospitality, and professional growth. The Club invests in its employees through continuing education, leadership development, and opportunities for career advancement.

Located in the heart of Winston-Salem, the Club is part of a vibrant and growing community known for its innovation, arts, education, and exceptional quality of life. The metropolitan area of approximately 250,000 residents offers the amenities of a larger city while maintaining a welcoming atmosphere and affordable cost of living.

Forsyth Country Club blends rich tradition with a forward-thinking approach to member service and employee engagement, creating an environment where both members and employees take pride in belonging.

Club Facilities Include:

• 45,000 sq. ft. clubhouse with recently renovated casual dining, bar, and patio seating
• 18-hole Donald Ross golf course
• 11 outdoor tennis courts
• 2 platform tennis courts
• 4 pickleball courts
• 18,000 sq. ft. Pool & Fitness Pavilion featuring a wellness center, pool kitchen, locker rooms, laundry, and maintenance facilities

Benefits & Perks:

• 401(k) with company match
• Medical, dental, vision, life, and disability insurance
• Flexible Spending Account (FSA)
• Paid Time Off and holiday pay
• Employee Assistance Program
• Employee meals
• Golf privileges
• Uniforms provided
• Training and education opportunities
• Scholarship program
• Employee appreciation events

Category Food & Beverage Description

Job Summary

The Banquet Chef is responsible for leading and coordinating all culinary operations related to banquets and special event services. This position oversees food preparation, production, and event execution while ensuring exceptional quality, presentation, consistency, and cost control. The Banquet Chef provides leadership and direction to kitchen staff, including production and utility team members, while fostering a collaborative and efficient work environment. This role also maintains organization, clear communication, and proper storage procedures to support seamless operations before, during, and after every event, delivering an outstanding experience for members and guests.

Job Duties & Responsibilities

• Prepare soups, sauces, and banquet menu items according to standardized recipes, ensuring proper cooking methods, presentation, garnishing, and portion control standards are consistently met
• Maintain high standards for food quality, consistency, flavor, texture, appearance, and cost management
• Recommend maintenance, repairs, and improvements to kitchen facilities, equipment, and work areas
• Work at any culinary station as assigned by the Chef de Cuisine or Culinary Director to support operational needs
• Collaborate and communicate with dining service staff during daily line-ups and pre-service meetings as needed
• Assist in maintaining the security and accountability of kitchen equipment, food inventories, and supplies
• Support food procurement activities, including receiving, inspecting, storing, issuing, and properly rotating food and supply products in accordance with food safety standards
• Coordinate and oversee buffet preparation, setup, presentation, and replenishment
• Verify station mise en place prior to service and inspect food presentation to ensure established quality standards are maintained
• Report all member and guest feedback to the Chef de Cuisine or Culinary Director and assist in resolving concerns in a timely and professional manner
• Contribute ideas and recommendations for operational improvements, efficiencies, and future culinary initiatives
• Demonstrate accountability by following through on assignments and ensuring tasks are completed accurately and on time
• Maintain a high level of professionalism, punctuality, and effective time management in all aspects of the role
• Ensure all services to members are conducted in a highly professional and efficient manner
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility
• Assist with the administration and execution of the employee meal program
• Adhere to all club policies, food safety regulations, sanitation standards, and workplace safety procedures
• Perform other duties and responsibilities as assigned by leadership

Minimum Qualifications & Experience

• High school diploma or equivalent required
• Culinary degree or formal culinary training preferred
• Any combination of education, training, and experience that provides the required knowledge, skills, and abilities will be considered
• Current Food Handler or ServSafe certification required

Critical Skills

• Ability to interact professionally and positively with supervisors, management, coworkers, members, guests, vendors, and the public
• Ability to work collaboratively in a team-oriented environment
• Ability to manage multiple priorities while maintaining accuracy and quality
• Ability to receive feedback, follow directions, and maintain professional conduct at all times
• Ability to work effectively under pressure during peak business periods
• Ability to read, analyze, and interpret technical procedures, operational manuals, safety regulations, and business communications
• Ability to communicate effectively and respond appropriately to questions from managers, members, vendors, and employees
• Basic proficiency in Microsoft Word and Excel
• Working knowledge of kitchen-related technology and software systems preferred
• Ability to calculate measurements, proportions, percentages, quantities, and recipe conversions
• Ability to apply basic mathematical concepts to food production and inventory management
• Ability to solve practical problems and make sound decisions in a fast-paced environment
• Ability to interpret written, verbal, diagrammatic, and scheduled instructions

Schedule Requirements

• Due to the cyclical nature of the hospitality industry, employees may be required to work varied schedules, weekends, holidays, and overtime to reflect the business needs of the Club
• Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary

Training

• This role includes hands-on shadowing and mentorship with the Director of Culinary to ensure success and skill development

Travel Required

• None

Physical Demands

• Regularly required to stand, walk, bend, twist, stoop, reach, push, pull, and use hands and arms throughout the shift
• Regularly required to talk and hear
• Must be able to lift, carry, push, and/or move up to 60 pounds
• Must be able to stand and walk for extended periods
• Specific vision abilities include close vision, distance vision, and depth perception
• Some duties may be performed outdoors

Full-Time/Part-Time Full-Time Exempt/Non-Exempt Non-Exempt Location 74342 Forsyth Country Club Number of Openings 1 Number Filled 0 Open Date 6/19/2026 Position Banquet Prep Cook Post Internal Days 0 Req Number FOO-26-00005 Shift Rotating Days and Evenings Pay Scale $18 EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.

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