About this opportunity
Talent Edge Recruiting lists this Banquet Chef opportunity in vero beach, Florida. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Banquet Chef
Location: Indian River Shores, FL | Onsite
Employment Type: Direct Hire
Salary: $75,000–$80,000 + up to 7.5% performance-based bonus
About the Club
A premier private club in Indian River Shores, Florida, is seeking a talented Banquet Chef to join its culinary team. The club is known for elevated hospitality, exceptional member experiences, and high-quality culinary offerings.
About the Opportunity
This is a hands-on Banquet Chef role responsible for leading food production for weddings, golf tournaments, private functions, member events, and signature club gatherings. The ideal candidate will be comfortable leading a culinary team while actively cooking, prepping, plating, and executing events.
This is a strong opportunity for a chef with high-volume banquet experience who wants to grow within a luxury culinary operation, with potential advancement into a Chef de Cuisine or Executive Sous Chef role.
Key Responsibilities
Lead banquet food production for events serving anywhere from intimate member dinners to 400–700 guests
Work hands-on alongside the culinary team to prep, cook, plate, and execute events
Supervise and coordinate the banquet culinary team while maintaining quality, consistency, and timing
Prepare, butcher, and portion proteins as needed
Execute weddings, golf tournaments, member events, and seasonal functions
Maintain high standards for food quality, presentation, cleanliness, and sanitation
Assist with menu execution, inventory, ordering, and staffing as needed
Must-Haves
3–5+ years of culinary leadership experience in banquet operations or a similar high-volume environment
Experience as a Banquet Chef, Banquet Sous Chef, Sous Chef, or Executive Sous Chef with significant banquet responsibilities
Proven experience executing large-scale, high-volume events
Ability to maintain quality and presentation standards in a fast-paced environment
Flexibility to work early mornings, late nights, weekends, and holidays as required
Experience in a luxury hotel, upscale private club, resort, fine dining operation, or high-end catering environment preferred
Golf, tennis, or private-club event experience is a plus
Culinary degree is not required ; relevant hands-on experience is most important
Compensation & Benefits
$75,000–$80,000 base salary
Up to 7.5% end-of-season performance bonus
Medical, dental, and vision insurance
Company contribution toward health insurance premiums
401(k) with up to 6% company match
PTO available, primarily during the slower season
Full-time, year-round position
Schedule
The schedule varies based on the club's event calendar and seasonality:
Peak Season (November–Mother's Day): Approximately 50–55 hours/week; may include 6–7 days during especially busy periods
Shoulder Season (Mother's Day–July 4): Approximately 40 hours/week with two days off
Off-Season (July 4–mid-October): Approximately 30 hours/week while supporting the culinary team and events as needed
Be part of a high-end culinary operation where quality, teamwork, and professional growth are valued. You’ll work alongside an experienced culinary team, contribute to a wide range of upscale events, and have the opportunity to take on greater responsibility as you grow. This is a year-round position with a clear path for advancement into a Chef de Cuisine or Executive Sous Chef role.
Looking forward to your application!
Worksite address
vero beach, FL, 32963, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.