Banquet Chef

Banquet Chef

FLSA Status: Exempt

Department: Food and Beverage Kitchen

Reports to: Executive Chef or Other Department Manager or Director

General Purpose:

Supports and assists the Executive Chef and Executive Sous Chef in managing the day to day operations for the Food and Beverage Kitchen department.

Essential Duties:

· Ensures proper preparation portioning and plating of menu items.

· Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.

· Assists with menu development. Writes, maintains and updates all menu specifications, recipes and pictures, and production forecasts.

· Prepares requisitions for supplies and food items for production.

· Observes production flow and make adjustments in order to adhere to control procedures for cost and quality.

· Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers of kitchen and service.

· Monitor that all equipment in the kitchen is clean and in proper working condition. Identifies need for repairs and ensures that repairs are made in a timely manner.

· Responsible addressing complaints and resolving problems.

· Manages department members that may include, but is not limited to: Cooks and Stewards.

· Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

· Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

· Incorporates safe work practices in job performance.

· Regular and reliable attendance.

· Performs other duties as required.

Physical Demands:

Frequently stands, walks, uses hands, talks and hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits, climbs, balances, stoops, kneels, crouches or crawls. Regularly lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather); works in extreme heat or cold (non-weather), in outdoor weather conditions and may come into contact with toxic or caustic chemicals. Noise level is moderate.

Certificates/Licenses: Food Safety and Applicable Sanitation Training

Job Knowledge, Skill, and Ability Preferences:

· Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).

· Trump National Golf Club is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, national origin, disability, age, protected veteran status, or other categories protected by federal, state, and local law.

· Trump National Golf Club participates in the E-Verify Program (Identity and Employment Eligibility Verification) and uses E-Verify to confirm work authorization. Candidates must be eligible to work in the United States.

· Este Empleador participa en E-Verify (Verificación de Documentos de Identidad y Elegibilidad de Empleo).

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Job Type: Full-time

Pay: $70,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift

Supplemental Pay:

• Yearly bonus

Experience:

• Culinary experience: 1 year (Required)

Ability to Commute:

• Colts Neck, NJ (Required)

Work Location: In person

Salary : $70,000 - $85,000