Job Postings

Banquet Chef (Food & Beverage)

Owl’s Nest Resort & Golf Club

Owl’s Nest Resort & Golf Club, located in Thornton, New Hampshire, is the state’s only Nicklaus Design course. Set on 600 acres, the resort community features luxury homes, an on-site restaurant, driving range, an activity center, wedding and special event opportunities, and a growing Stay and Play/rental program. The resort came under new ownership in late 2014 and a dramatic expansion plan is underway to transition the resort to a four-season getaway with a wide array of activities and outdoor pursuits. Owl’s Nest employs between 10 and 100 part- and full-time staff on a seasonal and year-round basis.

The Banquet Chef will demonstrate the skills to prepare meals according to menu while leading the banquet kitchen team in cooking and delivering items in a timely manner. This individual will report directly to the Executive Chef to ensure a high-quality guest experience. Experience in using various ingredients and cooking techniques is very important.

The successful Banquet Chef candidate will supervise the banquet staff in the execution of culinary events, including weddings, golf outings and stay & play groups.

Essential Duties and Responsibilities:

  • Supervises/manages the Banquet Kitchen team to include efficient staffing, employee development and policy enforcement
  • Leads the banquet team in food preparation and presentation during all events
  • Maintains a clean and sanitary banquet kitchen and storage areas, at all times, in accordance with state sanitation requirements and codes
  • Assists with the training of newly hired kitchen staff
  • Develops strategies for increasing sales and profitability within management scope
  • Promotes and maintains the highest level of customer service to all guests
  • Works directly with Events Coordinator and banquet service staff
  • Plans and schedules accordingly based on Banquet Event Order

Minimum Qualifications:

  • High school diploma or equivalent/ Culinary certification or degree preferred
  • Minimum five years supervisory experience in quality food & beverage production
  • Experience in multi-tasking of projects and project management
  • Basic computer skills
  • Excellent guest service and hospitality skills
  • Self-motivated with excellent organizational skills and attention to detail
  • Ability to work well with people, in a team environment, and to communicate effectively both written and oral
  • Ability to function in a faced paced environment, under short time constraints, and within established guidelines
  • Ability to work a flexible schedule including extended hours, weekends and holidays
  • Knowledge about food safety and handling in accordance with federal and state regulations, codes, and laws
  • Ability to work unsupervised on a variety of job tasks, from simple to complex

Physical Requirements:

  • Must be able to lift and stack objects up to 50 pounds occasionally and frequently exert 10 to 20 pounds of force to lift, carry, push, and pull or otherwise move objects
  • Work involves frequent periods of standing and walking
  • Work involves stooping, kneeling, crouching, twisting/turning, reaching, and bending at the waist


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