Banquet Chef

Position Title: Chef De Partie

Department: Kitchen

Reports to: Executive Chef & Sous Chef

Status: Full Time/Part Time

Position Summary: Serve as the Chef of the Banquet Kitchen.

Assist the Executive Chef & Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. This chef will focus on the banquet operations specifically, with the ability to work in the a la carte operation as well. The candidate will work with the sous chef in the banquet operation to ensure proper production, and quality controls standards are met.

Essential Responsibilities:

1. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, sides, entrees, and buffets to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by the executive culinary managers.

2. Assists the Executive Chef and Sous Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing of products for food production.

3. Assumes complete charge of the kitchen in the absence of the Executive Chef or Sous Chef

4. Assists executive culinary managers with supervision and training of employees, sanitation and safety, menu planning and related production activities.

5. Writing an AM & PM Employee Food Menu weekly (Tuesday – Sunday) and being able to follow through with it. Needs to be approved by the Executive Chef to be sent out at the beginning of each week.

6. Consistently maintains standards of quality, cost, eye appeal and flavor of foods.

7. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability with the executive culinary managers.

8. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

9. Prepares cover pages, preparation sheets, arranges schedules for banquet operations, costs menus, and performs other administrative duties as assigned by the executive chef or sous chef.

10. Personally works in any station as assigned by the executive culinary managers.

11. Helps plan energy conservation procedures in the kitchen.

12. Assists in the development of training and the provision of professional development opportunities for all kitchen staff. Setting an example of great culinary leadership.

13. Plans, implements, and enforces organizational practices within the kitchen. Keeps discipline within the kitchen staff in regards to keeping the kitchen clean and properly organized.

14. Consults with dining service personnel during daily line-ups and pre-event meetings.

15. Consults with the event planning team, assistant managers, executive culinary managers, and stewards on set ups needs, décor, and/or questions pertaining to an event or food service.

16. Assists in maintaining security of kitchen, including equipment and food and supply inventories.

17. Assists in food procurement, delivery, storage and issuing of food items.

18. Expedites food orders during peak service hours during any banquet or restaurant operation

19. Supervises, trains and evaluates kitchen personnel during yearly reviews.

20. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met through process. Check order needs a couple days before to ensure proper receiving of production needs.

21. Reports all member and guest complaints to the executive chef and assists in resolving complaints.

22. Assist in the visual monitoring of kitchen employees’ time cards to ensure compliance with posted schedules.

23. Submits ideas for future goals, operational improvements and personnel management.

24. Understands and consistently follows proper sanitation practices including those for personal hygiene.

25. Attends staff meetings.

26. Continue to improve our banquet buffets. This being food offerings, set up “wow” effects, and overall member satisfaction improvements.

27. Performs other appropriate tasks assigned by the Executive Chef and/or Sous chef.

Knowledge, Skills, and Abilities:

• Must possess a hands on approach to the banquet and a la carte operational execution

• Excellent culinary team management, training and development skills with the willingness to improve themselves every day

• Ability to present a wide range of culinary styles, including being in tune with cutting edge global culinary trends and local farm-to-table sensibility

• Must be creative and foster an atmosphere of creativity, cleanliness, and organization among the culinary team

• Create enthusiasm to elevate the culinary operation to the highest level possible

• Emphasis on “from scratch” production

• Culinary preparation speed and multi-tasking is a must with this position

• Possess a eager understanding of internal controls and budgets

• Must be highly organized and efficient

• Ability to evaluate and establish structure, standards and procedures where needed

• Awareness of occupational hazards and safety precautions’ skilled in following safety practices and recognizing hazards

• Collaborate with the assistant managers to ensure an environment of strong communication and team work between the front and back of the house staff

• Must be personable, accessible and visible to engage with the members as well as the staff

• Ability to work professionally under busy conditions

• Receptive and responsive to feedback and suggestions from membership and management teams Working Conditions/Environment:

• Position requires the ability to stand and walk for extended periods. Lifting and carrying items up to 20 pounds is necessary and lifting up to 50 pounds is required occasionally.

• Must be willing to work holidays, and variable dates based on club events

Job Types: Full-time, Part-time

Pay: $12.00 - $18.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Vision insurance

Physical Setting:

• Casual dining restaurant
• Fine dining restaurant

Schedule:

• 8 hour shift
• Day shift
• Holidays
• Night shift
• Weekend availability

Ability to commute/relocate:

• Lake Wylie, SC 29710: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 4 years (Preferred)

Work Location: One location