Banquet Sous and Pastry Chef

Banquet Chef – Camp Lucy Resort

Location: Dripping Springs, TX
Department: Culinary / Banquets
Reports To: Executive Chef

ABOUT CAMP LUCY
Nestled on a bluff above Onion Creek in the heart of the Texas Hill Country, Camp Lucy is a luxury resort and event destination known for its exceptional weddings, retreats, and culinary experiences. We are seeking a talented and driven Banquet Chef to lead our banquet kitchen operations and deliver outstanding food experiences that reflect our commitment to quality, creativity, and hospitality.

JOB SUMMARY

The Banquet Chef is responsible for the overall leadership, direction, and management of the banquet kitchen. This role oversees menu planning, food preparation, and kitchen operations for all banquet functions while ensuring consistency, quality, and efficiency. The Banquet Chef will train, mentor, and inspire the culinary team while maintaining high standards for cleanliness, safety, and cost control.

KEY RESPONSIBILITIES

• Oversee and participate in the preparation and presentation of all banquet food items according to Camp Lucy standards.

• Supervise, train, and schedule the banquet culinary team, fostering a positive and productive work environment.

• Ensure that all dishes meet quality, taste, and presentation standards before service.

• Maintain kitchen cleanliness and sanitation according to health and safety regulations.

• Manage food and labor costs to meet budget goals; monitor inventory and minimize waste.

• Collaborate with the Executive Chef and Food & Beverage leadership to develop menus and execute events seamlessly.

• Attend BEO, F&B, and management meetings to coordinate with other departments.

• Maintain accurate records related to payroll, purchasing, and budgeting.

• Ensure all kitchen equipment is in proper working order through routine inspections and maintenance follow-up.

• Uphold compliance with all local, state, and federal food safety and labor laws.

QUALIFICATIONS

Experience:

• Minimum 2+ years of experience in a high-volume banquet or production kitchen, with at least 1 year in a supervisory or leadership role.

• Proven success in managing culinary operations, food costing, and inventory control.

• Strong understanding of P&L accountability and financial performance metrics.

Education & Certifications:

• Culinary degree or equivalent professional experience preferred.

• ServSafe® certification or state food handler certification required.

Skills & Abilities:

• Excellent communication and leadership skills with the ability to motivate and mentor staff.

• Strong organizational and time management abilities with attention to detail.

• Culinary creativity and knowledge of current food and presentation trends.

• Ability to work in a fast-paced environment and manage multiple priorities.

• Proficiency with Microsoft Office and kitchen management systems; experience with Micros is a plus.

• Bilingual (English/Spanish) preferred.

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods (up to 5 hours).

• Must be able to bend, stretch, kneel, lift, and carry items up to 50 lbs.

• Flexible schedule required, including nights, weekends, and holidays.

BENEFITS

• Competitive salary

• Three weeks PTO

• Nine paid holidays

• Medical, Dental, and Vision insurance

• Employee discounts across the Camp Lucy property