Continue your culinary journey with Chateau Country Club. Under the professional direction of Chef Gus Martin, Chateau aims to exceed the highest standards of a la carte and banquet dining in the area. Chateau Country Club provides members and guests with a multitude of dining options including fine dining, upscale casual, buffet service, wedding receptions, banquets, and special events.
The ideal candidate for this position must aspire to be a culinary professional with a desire for growth and development. Due to the complex nature of Chateau's food service, both banquet and a la carte service is preferred. However, most important is the desire to learn, excel under pressure, and grow within the culinary profession.
Job Summary
The Banquet/ Sous Chef is responsible for overseeing all banquet food production for the entire week as well as our Thursday & Friday fine dining a la carte restaurant. Responsibilities include supervising Banquet Cooks and Line Cooks and maintaining the highest professional food quality and sanitation standards. The Banquet Sous Chef assists the Executive Chef with all banquet kitchen managerial operations including but limited to: ordering, scheduling, conducting inventories, and menu planning/development.
Banquet Restaurant & Operational Responsibilities
- Creates weekly attack lists for food preparation / cooking for all banquet functions - delegating tasks among themselves and banquet cooks and ensuring tasks are completed in a timely, efficient manner.
- Ensures all banquet food is prepared according to Chateau recipes to ensure quality and consistency of product.
- Plans out and executes the cooking and heating of banquet items directly before and during banquet events.
- Coordinates set-up and break-down of buffets and actions stations.
- Able to flawlessly run 20 - 300 person served luncheons/dinners & buffets without assistance of the Executive Chef.
- Monitors buffet and banquet lines during catered events to ensure quality food quality & presentation as well as to ensure culinary staff working events remain presentable and professional through the entirety of service.
A La Carte Restaurant & Operational Responsibilities
- Fulfills Lead Line Cook role during our Thursday and Friday a la carte service for our club members - proficient in every station and able expo/lead from behind the line.
- Consults with Executive Chef and directs 3-4 Line Cooks in task delegation for pre-service preparation based upon forecasts and dining reservations.
- Monitors culinary staff to make sure the restaurant precisely follows portion control, presentation of food, consistency of food, flavor, and done-ness.
- Makes regular trips through entire kitchen during a la carte service to ensure high standards of sanitation and cleanliness are met and that staff is on-task.
Managerial Business Duties
- Assists Executive Chef in developing, implementing, and executing new ideas to improve operations.
- Assists Executive Chef in employee development through coaching and performance reviews.
- Consults with Executive Chef to update and assist in the creation of quarterly a la carte menus and banquet menus.
- Creates weekly a la carte specials in coordination with the Executive Chef.
- Conducts critical inventories and assists month-end inventories.
- Produces schedules and station assignments for culinary staff.
- Carefully monitors product levels and coordinates with Executive Chef for ordering product.
- Hire, train, supervise, coach, and/or terminate employees when needed.
- Helps develop new weekly specials in coordination with the Executive Chef.
- Establishes systems and controls to minimize food and supply waste and theft.
Requirements
- One year experience in a supervisory position in the culinary field. Experience in both banquet service and a la carte service is preferred.
- Five years experience in a culinary position with excellent references.
- Proficiency in Microsoft Office programs including Excel and Word.
- Strong written & verbal communication skills. Bilingual in English and Spanish is a plus.
- Exceptional organizational practices and multi-tasking abilities.
- A passion for delivering high-level dining experiences.
- Able to work nights, weekends, and holidays.
- Able to work 30-40 hours a week with 50-60 hour work weeks possible during peak periods.
Compensation
- Commensurate with experience and education.
- Benefits include health insurance, personal days, paid vacation time, and 401k.
Job Type: Full-time
Pay: $47,029.85 - $56,638.09 per year
Benefits:
- 401(k)
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
