Club Details

North Ridge Country Club

6612 Falls of Neuse Road
Raleigh, NC 27615

Unique Club/Facility Details

In the heart of North Raleigh

Family centric atmosphere

Multi-generational membership

 

Club is open 6 days per week, 12 months per year.

Age of Club: 57
Number of Members: 1000
Average Age of Members: 55
Club Ownership: Member-Owned
Annual Dues Volume: $5,396,318.00
Annual Food Sales: $2,300,000.00
Annual Beverage Sales: $1,000,000.00

Golf Facilities

  • 18 hole course, par 72, designed by Gene Hamm,George Cobb, John LaFoy
  • 18 hole course, par 72, designed by Gene Hamm, John LaFoy, George Cobb

Racquet Facilities

  • 9 outdoor lighted Har-Tru courts
  • 2 outdoor lighted Hard courts
  • 2 outdoor Hard courts
pickle ball

Swimming Facilities

  • 2 Outdoor
Killer Whales Swim Team

Other Athletic Facilities

Fitness Center offering personal training and specialized classes.

Dining Facilities

  • 2 Member's Grill that seats 150
  • 1 Casual Dining Room that seats 24
  • 1 Snack Bar that seats 40
  • 1 19th Hole that seats 99
Extensive banquet facilities with the ability to accommodate up to 700 guests.

Job Details

Date Posted

3/24/2025

Job Title

Banquet Chef

Job Description

Job Summary: North Ridge Country Club is a private club with multiple food and beverage outlets, all providing members with a platinum dining experience.  As the Banquet Chef you are responsible for designing, overseeing, and managing all food needs for banquet functions, private events and parties. You are accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist sous chef with executive chef’s responsibilities during the chef’s absence

Candidate Qualifications

Supervisory Responsibilities:

  • Supervise production personnel used for banquet events
  • Managing schedules and timecards

Duties/Responsibilities:

  • Accountable for all food cost for banquet functions.
  • Manage food production, including menu development for buffets, Sunday brunch and other special occasions.
  • Produces all soups and stocks.
  • Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with banquet food production.
  • Always establishes and maintains professional standards of conduct and appearance.
  • Assists the sous chef or managing chef whenever reduced banquet volume allows.
  • Assist in the planning of food-related aspects of each special event.
  • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
  • Attend food and beverage staff meetings when necessary.
  • Assures that food quality standards and pre-determined costs are attained on all banquet functions.
  • Responsible for consistent use of safe work practices by all banquet staff.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Sets up a plating line for functions and assists with plating duties.
  • Performs other special requests and duties as requested by the executive chef.
  • Coordinate the purchase amount of product needed for all banquet functions.
  • Assist in employee evaluations with executive chef as pertains to banquet cooks.
  • Provides direction and product to the employee meal cook.
  • Communicate effectively and with respect to all employees including those who do not work in the kitchen.
  • Assists in keeping walk-ins clean and organized.
  • Take notes on all events to ensure consistency year in and year out.
  • Works whatever shifts needed are deemed necessary by the executive chef or sous chef.

Educational Requirements

Required Skills/Abilities:

  • Excellent verbal and written communication skills.
  • Excellent interpersonal and customer service skills.
  • Excellent time management skills.
  • Strong leadership skills, with a desire to mentor others.
  • Ability to prioritize tasks and meet deadlines.
  • Ability to function well in a high-paced and at times stressful environment.

 

Education and Experience:

Degree preferred but not required.

5-10 years’ experience in management

5 years’ previous experience as Banquet Chef

Date Position Available

03/10/2025

Other Benefits

401k with employer match

medical / dental / vision

paid time off

Please send resumes to:

Kelly Flores
Director of HR & Payroll
Raleigh, NC 27615
PHONE: 919-8469667
Apply Online
kflores@northridgecc.org

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