Bluejack National
Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest at a time. If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you!
This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist.
Job Title: Banquet Chef
Department & Department Number: 15 – Culinary Directly Reports To: Executive Chef FLSA Status: Salary Exempt SUMMARY Of Our Cultural Beliefs
Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience. Integrity First. I am accountable to be honest and always do the right thing. Value People. I empathize and respect others. Speak Up. I seek, listen and provide candid feedback to improve performance. Empowerment. I have the skills, resources and authority to create memorable experiences. Be Remarkable. I seek ways to be extraordinary and deliver a positive impact every day. Essential Duties And Responsibilities
Plan, develop, and execute banquet menus in collaboration with the Executive Chef and culinary team. Customize menus for special events, ensuring creativity, variety, and alignment with client expectations. Ensure consistency in taste, quality, and presentation across all dishes served at events. Oversee all aspects of banquet food preparation, cooking, and plating. Ensure that food is prepared in accordance with established recipes, portion sizes, and presentation standards. Monitor production timelines to guarantee on-time service for banquets and events. Forecast, order, and manage food and supply inventory specific to banquet operations. Control food costs by minimizing waste, properly storing ingredients, and monitoring usage. Work with vendors to source high-quality products at competitive prices. Supervise, train, and mentor kitchen staff assigned to banquet operations. Delegate tasks and monitor performance to ensure efficiency and high standards. Foster a positive, collaborative, and professional work environment. Coordinate with banquet managers, event planners, and service staff to ensure smooth event execution. Adjust and troubleshoot in real time during events to meet guest needs and expectations. Communicate clearly with team members to ensure seamless kitchen operations. Maintain a clean, safe, and organized banquet kitchen at all times. Ensure compliance with all health department regulations and company sanitation standards. Train staff in safe food handling, equipment use, and workplace safety procedures. Conduct regular tastings and quality checks to maintain high culinary standards. Monitor portion control and presentation consistency across all banquet offerings. Implement continuous improvement practices to elevate banquet dining experiences. Maintain accurate records of inventory, food costs, and labor usage. Assist the Executive Chef with budgeting, cost control, and menu pricing. Provide feedback and recommendations for improving banquet kitchen operations. Minimum Qualifications (Knowledge, Skills, And Abilities)
High school diploma or equivalent required; culinary degree or formal training preferred. Minimum of 3–5 years of progressive culinary experience, including at least 2 years in a supervisory or leadership role, preferably in banquets, catering, or large-scale food service. Strong knowledge of banquet-style cooking, large-batch food preparation, and plating techniques. Proficiency in menu planning, recipe development, and portion control. Understanding of food cost management, inventory control, and ordering procedures. Familiarity with various cuisines and the ability to tailor menus to diverse client needs. Proven ability to supervise, train, and motivate a diverse kitchen staff. Strong organizational skills to coordinate multiple events simultaneously. Ability to delegate tasks effectively and ensure accountability. Excellent communication skills for coordinating with event staff, and Bluejack leadership. Thorough knowledge of food safety, sanitation, and workplace safety regulations. Ability to work in a fast-paced, high-pressure environment while maintaining composure and attention to detail. Education
High school diploma or GED required; culinary or pastry arts coursework preferred but not required. Approximate Schedule And Hours
Weekdays, weekends, and Holidays, schedule flexible as business dictates. Additional Compensation
Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non-financial compensation. Bluejack provides designated bonus opportunities throughout the year to recognize and reward employee contributions. Bluejack Appearance And Grooming Standards
The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. With authentic, heart-driven service, they help foster an atmosphere where members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed-toe professional shoes, and no visible tattoos or off-brand logos. Management reserves the right to uphold grooming and uniform standards that align with the club’s expectations. Licenses And Certifications
Must possess a valid Texas Driver’s License and meet the driver safety policy requirements. Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner. We are an equal employment opportunity employer.
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Department & Department Number: 15 – Culinary Directly Reports To: Executive Chef FLSA Status: Salary Exempt SUMMARY Of Our Cultural Beliefs
Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience. Integrity First. I am accountable to be honest and always do the right thing. Value People. I empathize and respect others. Speak Up. I seek, listen and provide candid feedback to improve performance. Empowerment. I have the skills, resources and authority to create memorable experiences. Be Remarkable. I seek ways to be extraordinary and deliver a positive impact every day. Essential Duties And Responsibilities
Plan, develop, and execute banquet menus in collaboration with the Executive Chef and culinary team. Customize menus for special events, ensuring creativity, variety, and alignment with client expectations. Ensure consistency in taste, quality, and presentation across all dishes served at events. Oversee all aspects of banquet food preparation, cooking, and plating. Ensure that food is prepared in accordance with established recipes, portion sizes, and presentation standards. Monitor production timelines to guarantee on-time service for banquets and events. Forecast, order, and manage food and supply inventory specific to banquet operations. Control food costs by minimizing waste, properly storing ingredients, and monitoring usage. Work with vendors to source high-quality products at competitive prices. Supervise, train, and mentor kitchen staff assigned to banquet operations. Delegate tasks and monitor performance to ensure efficiency and high standards. Foster a positive, collaborative, and professional work environment. Coordinate with banquet managers, event planners, and service staff to ensure smooth event execution. Adjust and troubleshoot in real time during events to meet guest needs and expectations. Communicate clearly with team members to ensure seamless kitchen operations. Maintain a clean, safe, and organized banquet kitchen at all times. Ensure compliance with all health department regulations and company sanitation standards. Train staff in safe food handling, equipment use, and workplace safety procedures. Conduct regular tastings and quality checks to maintain high culinary standards. Monitor portion control and presentation consistency across all banquet offerings. Implement continuous improvement practices to elevate banquet dining experiences. Maintain accurate records of inventory, food costs, and labor usage. Assist the Executive Chef with budgeting, cost control, and menu pricing. Provide feedback and recommendations for improving banquet kitchen operations. Minimum Qualifications (Knowledge, Skills, And Abilities)
High school diploma or equivalent required; culinary degree or formal training preferred. Minimum of 3–5 years of progressive culinary experience, including at least 2 years in a supervisory or leadership role, preferably in banquets, catering, or large-scale food service. Strong knowledge of banquet-style cooking, large-batch food preparation, and plating techniques. Proficiency in menu planning, recipe development, and portion control. Understanding of food cost management, inventory control, and ordering procedures. Familiarity with various cuisines and the ability to tailor menus to diverse client needs. Proven ability to supervise, train, and motivate a diverse kitchen staff. Strong organizational skills to coordinate multiple events simultaneously. Ability to delegate tasks effectively and ensure accountability. Excellent communication skills for coordinating with event staff, and Bluejack leadership. Thorough knowledge of food safety, sanitation, and workplace safety regulations. Ability to work in a fast-paced, high-pressure environment while maintaining composure and attention to detail. Education
High school diploma or GED required; culinary or pastry arts coursework preferred but not required. Approximate Schedule And Hours
Weekdays, weekends, and Holidays, schedule flexible as business dictates. Additional Compensation
Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non-financial compensation. Bluejack provides designated bonus opportunities throughout the year to recognize and reward employee contributions. Bluejack Appearance And Grooming Standards
The ideal Bluejack candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. With authentic, heart-driven service, they help foster an atmosphere where members and guests can relax, recharge, and renew. Candidates should reflect the Bluejack brand in their appearance, behavior, and communication. We value a polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed-toe professional shoes, and no visible tattoos or off-brand logos. Management reserves the right to uphold grooming and uniform standards that align with the club’s expectations. Licenses And Certifications
Must possess a valid Texas Driver’s License and meet the driver safety policy requirements. Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. Our property sits on 767 acres and features many indoor and outdoor facilities that make up the work environment. While performing the duties of this position, the employee is regularly required to stand and move around for the entirety or majority of their shift. The employee may be working outside or inside and in different types of weather including excessive heat, cold temperatures, rain and sunshine. While performing the duties of this position, the employee is also regularly required to push, pull, bend, lift and/or move up to 50 pounds. Likely this role will require the ability to drive a golf cart to transport from one area of the property to another in a safe and secure manner. We are an equal employment opportunity employer.
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