Banquet Chef at Port Royal Club – Naples, Florida

Port Royal Club, located in the heart of the prestigious Port Royal neighborhood in south Naples, Florida, is a private beach club dedicated to luxury, leisure, and exceptional service. Membership is exclusively tied to property ownership within the Port Royal community, making the Club a cornerstone of one of the most distinguished addresses in the country.

Our Club offers an array of world-class amenities, including a 10,000-square-foot fitness center featuring yoga, Pilates, and spin classes, as well as a serene spa for wellness and rejuvenation. The tennis center boasts nine Har-Tru clay courts and a 1,300-square-foot pro shop, catering to both recreational and competitive players.

Following the impact of Hurricane Ian in 2021, the Club has embarked on an ambitious $100 million renovation to reimagine our facilities. The new clubhouse—set to open in fall 2026—will embrace timeless West Indies architecture and offer an elevated member experience, featuring a coffee shop, three signature restaurants with indoor and outdoor dining overlooking the Gulf of Mexico, four bars, a banquet venue, a lap pool, and access to our pristine private beach.

This is an exciting time to join the Port Royal Club as we prepare to unveil a new chapter in our storied history.

The Banquet Chef is responsible for planning, preparing, and executing all culinary aspects of banquets, private events, and special functions at the Port Royal Club. This role ensures exceptional food quality, presentation, and timing while maintaining the highest standards of safety and sanitation. The Banquet Chef collaborates closely with the Executive Chef and event teams to deliver a seamless dining experience that reflects the club’s commitment to excellence.

• Plans, preps, sets up, and provides quality service in all areas of banquet production to include all food produced for a banquet function.
• Ensures all functions are walked prior to start of function to ensure all areas of product have been satisfied to include Garde Manger and Pastry items.
• Ensures the set up for function is correct, chaffers and grills are lit on time.
• Ensures all Team Members follow established recipes, standards, and plating guides provided to exact specifications.
• Manages and motivates a team while contributing to the growth and success of the team.
• Directs performance of production team and follows up with corrections where needed.
• Maintains and contributes to a positive work environment.
• Controls food and labor cost.
• Conducts daily line ups with all team members.
• Communicates with members, co-workers, management, and the public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures, and instructions.
• Exhibits and maintains professional demeanor and grooming standards to reflect a positive image of the Port Royal Club.
• Performs other duties as assigned by the Executive Chef.
• Plans, preps, sets up, and provides quality service in all areas of banquet production to include all food produced for a banquet function.
• Ensures all functions are walked prior to start of function to ensure all areas of product have been satisfied to include Garde Manger and Pastry items.
• Ensures the set up for function is correct, chaffers and grills are lit on time.
• Ensures all Team Members follow established recipes, standards, and plating guides provided to exact specifications.
• Manages and motivates a team while contributing to the growth and success of the team.
• Directs performance of production team and follows up with corrections where needed.
• Maintains and contributes to a positive work environment.
• Controls food and labor cost.
• Conducts daily line ups with all team members.
• Communicates with members, co-workers, management, and the public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures, and instructions.
• Exhibits and maintains professional demeanor and grooming standards to reflect a positive image of the Port Royal Club.
• Performs other duties as assigned by the Executive Chef.

Qualifications

• Strong banquet and production experience
• Knowledge of food safety and sanitation practices.
• Ability to work in a fast-paced environment and handle multiple tasks efficiently.
• Strong attention to detail and commitment to quality.
• Excellent communication and teamwork skills.
• Demonstrate good knife skills.
• Assists with the overall direction, coordination, and e valuation of the culinary team.
• 5 plus years of supervisory experience in a resort or private club setting.

Physical Demands and Work Environment

• Ability to stand for extended periods and lift up to 25 lbs.
• Comfortable working in a hot, busy kitchen environment.
• Moderate noise level in the work environment.
• Will work indoors and outdoors and may be exposed to wet and/or hot conditions.

The Port Royal Club is an Equal Opportunity Employer and offers opportunities to all candidates including those with disabilities. All qualified candidates/employees will receive consideration for employment without regard to that individual’s age, race, color, religion or creed, national origin or ancestry, sex, pregnancy, sexual orientation, gender, gender identity, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law.

The Port Royal Club is a drug/tobacco-free workplace. Pre-employment drug testing is required.

The Port Royal Club participates in the US E-Verify program; candidate & employee must be legally authorized to work in the United States of America.