Banquet Chef
Status
Full Time
Employer
PebbleCreek HOA
Location
Goodyear, AZ
Job Description
The Banquet Chef/Chef De Cuisine will oversee the daily operations of the banquet restaurant kitchen operations which means in this role there will need to be a balance between excellent cooking and teaching skills. The chef de cuisine works alongside the cooks and sous chefs preparing recipes, handling orders during peak volumes of business and ensuring consistency among prepared recipes and plate presentation. This position will also be expected to lead and manage the banquet kitchen staff, handling employee relations matters, when needed and be involved in coaching and counseling staff to ensure culinary goals are achieved. Other responsibilities can include ordering product, vendor relationships, overseeing or conducting inventory and working with the department budgets/labor costs/food costs. Perform other job duties as assigned.
PRIMARY ACCOUNTABILITIES
- Food preparation, directing and teaching, working on the line with staff. May be solely responsible for operation of the kitchen which will require ensuring all orders are properly fulfilled and staff is assigned accordingly to stations throughout shifts. May spend majority of time leading and directing as opposed to cooking, depending on needs of each particular shift.
- Planning daily operations production sheets for menu items. Making sure there is enough product prepared to service the needs of the restaurant for the expected volume of guests./
- Creating specials for homeowner dining, special theme nights to gain revenue, culinary education for service staff and managers to better present the menu offerings.
- Budgets, inventory and managing labor – will be expect to prepare and monitor department budgets and track labor/food costs and make adjustments accordingly. Will be expected to review the budgets with HOA management and address concerns. Conduct or oversee and manage the kitchen inventory including determination of when new equipment and supplies are needed.
- Reviewing order guides and purchases with sous chefs to facilitate the needs of the restaurant operation. Monitor the receiving and storage of product for proper rotation of perishable goods.
- Staff Management – Supervising employees, recruiting/interviewing responsibilities, conducting annual performance evaluations, handle employee relations matters and payroll processing.
Requirements
- Banquet experience
- Restaurant Culinary experience minimum 5 years in Banquets
- Food Handlers Card
- Serve Safe Certified
- Ability to interact with guests
- Ability to prepare and review budgets
- Ability to conduct inventory counting and proper inventory values.
- Ability to teach cooking processes and culinary terms
EEO: We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.
*Full-Time employees are offered a comprehensive and competitive benefits package including medical, dental, vision, company paid life insurance; paid sick, vacation and holidays; and 401(k) plan with a company match.
Date Posted
04/13/2026
How to Apply
OR Click here to obtain an employment application and send resume to jobs@robson.com