Banquet Chef

Full-Time

The Banquet Chef Opportunity At Chevy Chase Club:

Chevy Chase Club is seeking a hands-on Banquet Chef to lead all banquet and special event culinary operations. This role is ideal for a culinary professional who excels in a high-volume environment and is committed to delivering exceptional food, presentation, and service.

The Banquet Chef will bring creativity, operational discipline, and strong leadership while building a professional, performance-driven kitchen culture. Working closely with the Executive Chef and the Food & Beverage and Events teams, this role plays a key part in ensuring every event reflects the Club’s standards of excellence.

Banquet Chef Position Overview

The Banquet Chef is responsible for all banquet and special event culinary operations, ensuring consistent quality, food safety, cost control, and team development. This role leads menu development, standardizes production systems, and ensures flawless execution across all events.

In addition to event operations, the Banquet Chef oversees the Employee Cafeteria, serving up to 500 meals per day during peak season. The role ensures consistently high-quality, well-balanced meals while maintaining efficient production, safety standards, and budgetary discipline.

About Chevy Chase Club

Founded in 1892, Chevy Chase Club is one of the nation’s premier private clubs, offering a rich tradition of excellence in recreation, dining, and member experience. Today, members enjoy two distinct hubs—the historic Main Clubhouse and the family-friendly Winter Center—along with championship golf, racquet sports, aquatics, fitness facilities, and a vibrant calendar of social events.

Additional Information:

• 2,500 Total Member Families
• Approximately $37M Gross volume
• Approximately $9M Annual Food & Beverage Volume
• 65% a la carte | 35% Banquet
• 4 Kitchens – Main Clubhouse, Tap Room, Pool Canteen, Winter Center
• 5 Food & Beverage Outlets – The Elm, Tap Room, Pool Canteen, Winter Center, Golf Canteen
• Annual A La Carte Covers 150,000
• Annual Wedding Average - 19
• Main Clubhouse food & beverage closed on Mondays
• Employee meals provided to approximately 500 employees during peak season
• Culinary Employees: 68 Full Time, including 1 Executive Sous Chef and 7 Sous Chefs
• Jonas Accounting and POS Software
• Club Operates As 501c7
• Club Dining Renovation (including Main Clubhouse, Pool Canteen, and Tap Room Kitchens) Completed in 2024

Food & Beverage Operations

• Winter Center(Casual, year-round dining, 340 seats; breakfast, lunch & dinner, Monday–Sunday)
• Tap Room(Upscale-casual, 80 seats indoors, 60 seats outdoors; lunch & dinner, Wednesday–Sunday, year-round)
• The Elm(Formal dining, 80 seats indoors, 70 seats outdoors; dinner Thursday–Sunday, brunch once per month, year-round)
• Pool Canteen(Casual, quick service, self-service; 54 seats; lunch & dinner Tuesday–Sunday, May–September)
• Golf Canteen(Quick service, March–October)
• Private and Club Events
  The Club offers multiple private rooms and outdoor spaces for events ranging from intimate gatherings to large celebrations. Private events can reach up to 350 guests, while Club Events can exceed 2,400 for our Independence Day Celebration.

Candidate Qualifications

• Minimum of three years in a culinary leadership role (Banquet Chef, Sous Chef, or Chef de Cuisine) within a private club, luxury hotel, or upscale catering or hospitality environment.
• A minimum of five years of progressive culinary experience, or a comparable combination of education and hands-on training that demonstrates advanced technical skills, leadership ability, and operational expertise.
• Proven experience executing high-volume events while maintaining consistency, presentation standards, and strict food safety compliance.
• Demonstrated ability to recruit, train, mentor, and retain a high-performing culinary team while fostering a positive, inclusive, and professional work environment.
• Strong financial and operational acumen, including experience with labor management, food cost control, inventory systems, and waste reduction.
• Excellent organizational, communication, and collaboration skills, with the ability to work closely with event management, purchasing, facilities, and Club leadership.
• A passion for quality, creativity, precision, and continuous improvement in banquet and special event operations.

Educational and Certification Qualifications

• Culinary arts degree or equivalent professional training and experience in high-volume, high-end banquet, club, or catering operations.
• ServSafe Food Safety Certification and Food Allergen Awareness Certification (or ability to obtain within 90 days of hire).
• Additional industry certifications (e.g., American Culinary Federation) are considered a plus but not required.

Salary Range: $80,000 to $100,000

The Club offers a competitive compensation package, including a comprehensive benefits program and opportunities for professional growth within a premier private club environment.

Instructions on How to Apply

Please submit a thoughtful cover letter addressed to Matt Webb, Executive Chef at Search@chevychaseclub.org. In your letter, highlight why you are an excellent fit for this role, what makes this opportunity the right next step in your career, and how joining Chevy Chase Club will benefit you and your professional growth, and the Club.

Applications should be submitted no later than February 3.

IMPORTANT: Save your resume and cover letter in the following manner:

“Last Name, First Name - Resume” &

“Last Name, First Name - Cover Letter”

(These documents should be in Word or PDF format)

If you have any questions, please email Matt Webb: mwebb@chevychaseclub.org