Responsibilities for Banquet Chef:
- Menu planning and execution. Design and develop menus tailored to each event, considering guest preferences, dietary restrictions, and budget constraints.
- Oversee the preparation, cooking and presentation of all dishes, ensuring consistency and high standards.
- Supervise and coordinate kitchen staff, including cooks and sous chefs, delegating tasks and maintaining workflow efficiency.
- Manage food inventory, order ingredients, and maintain kitchen equipment to ensure smooth operations.
- Serve items in accordance with established portions and presentation standards.
- Enforce food safety, sanitation, and hygiene standards, an ensure all dishes meet presentation and taste expectations.
- Work with Event Planners to schedule food preparation and service, adapting to last-minute changes in guest count or menu items.
- Assist in budgeting, controlling food costs, and maintaining accurate recipe costing.
Qualifications:
- Proficiency in various cooking techniques, menu development, and large-scale food preparation.
- Leadership skills including leading a team, providing clear instructions, and coordinate with other departments.
- Willing to learn The Club’s recipes and procedures.
- Must have the ability to multi-task efficiently while remaining focused on the goal to execute multiple events, at a time.
- Strong planning skills and capability to work under pressure, including evenings and weekends.
- Able to move and lift up to 25 lbs. without assistance.
- Standing, sitting, or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required.
Personal Characteristics:
- Team player with attention to detail
- Leadership and mentoring skills
- Positive outlook and outgoing personality
- Dedicated to meeting the expectations of our Club Membership
- Have excellent verbal communication & leadership skills.
- Able to prioritize effectively and concentrate on the most critical tasks to meet each event timelines.
- Willing to work in various stations in the kitchen and learn as much as possible to grow as a culinarian.
- Able to accept constructive criticism.
- Follows through with instructions consistently and to a high standard.
- Be able to solve problems quickly in a fast-paced environment.
Pay: $20.00 - $23.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
