Banquet Chef

Fort Wayne Country Club – Banquet Chef

Location: Fort Wayne, Indiana
Compensation: Commensurate with experience; highly competitive salary and full benefits package

About Fort Wayne Country Club

Founded in 1908, Fort Wayne Country Club (FWCC) is one of Indiana’s most prestigious private clubs, known for its welcoming culture, exceptional service, and culinary excellence. The Club offers members a variety of dining options and hosts a full calendar of private events, weddings, golf outings, and member functions throughout the year.

FWCC is seeking a skilled, organized, and detail-oriented Banquet Chef to lead the planning and execution of all banquet and event culinary operations. This individual will work closely with the Executive Chef and Food & Beverage leadership to deliver consistently outstanding food quality and presentation for events of all sizes and styles.

Position Overview

The Banquet Chef is responsible for managing all aspects of banquet and event food production, from planning and preparation to execution and post-event follow-up. This hands-on leadership role requires strong organizational skills, exceptional attention to detail, and the ability to execute multiple events simultaneously while maintaining the Club’s high standards of excellence.

The successful candidate will balance efficiency and creativity, maintaining consistency for recurring club events while introducing fresh, seasonal, and innovative menu concepts.

Key Responsibilities

• Plan, coordinate, and execute all banquet and event food production, from small member dinners to large-scale weddings and golf outings.

• Supervise, train, and motivate culinary staff assigned to banquet production.

• Ensure consistent quality, presentation, and timing for all plated and buffet service styles.

• Collaborate with the Executive Chef and Food & Beverage team on menu planning, event logistics, and staffing.

• Maintain accurate banquet event prep sheets, production schedules, and cost tracking.

• Oversee food requisitions and inventory for banquet functions to ensure cost efficiency and minimal waste.

• Uphold FWCC standards for sanitation, organization, and professional kitchen operations.

• Maintain a visible and professional presence during events to ensure flawless execution and guest satisfaction.

Qualifications & Experience

• Minimum of 3–5 years of banquet or catering culinary leadership experience in a private club, resort, or fine dining environment.

• Strong knowledge of large-scale food production, timing, and plating logistics.

• Excellent organizational and time management skills with the ability to multitask effectively.

• Ability to lead and mentor staff in a positive and professional manner.

• Culinary degree or equivalent professional training preferred.

• ServSafe certification and full understanding of sanitation and food safety practices.

• Passion for hospitality, teamwork, and delivering exceptional guest experiences.

Compensation & Benefits

• Competitive salary commensurate with experience

• Health, dental, and vision insurance

• 401(k) plan with employer match

• Paid time off and professional development opportunities

• Complimentary meals during shifts

• Relocation assistance for qualified candidates