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