What are the responsibilities and job description for the Seasonal Grill & Banquet Chef position at ACOG LLC?
Description
Seasonal Grill and Banquet Chef
(April-October), Minimum 50 hours per week
About Us: The Golf Club at Oxford Greens is seeking an EXPERIENCED Grill and Banquet Chef to join our kitchen. Our club offers a dynamic work environment catering to daily grill customers, large banquets, and various golf events. We are looking for a dedicated professional who is adaptable, has a strong work ethic, and excels in both slow and fast-paced settings.
Hands (line cooks and dishwashers) are available as necessary. On a daily basis, the kitchen runs as a one-man operation. Additional kitchen staff needs are determined between the Chef and General Manager based on daily demand (with respect to golf and event reservations). One or more hands are always available for banquet events.
Schedule: The kitchen is open daily 11am-7pm, with varying hours on banquet and event days (2-3 banquet events per week, on average, May-September). The Grill & Banquet Chef is expected to work 6 days per week in-season.
Compensation: Rate dependent on experience. Employer benefits are not available.
Responsibilities
Daily Operations:
- Prepare and cook food for daily customers with consistency and quality.
- Operate all cooking equipment including ovens, fryers, grill and stove tops, sandwich and salad lines, etc...
- Maintain an appealing and cost-effective menu.
Banquet and Event Catering:
- Plan, prepare, and cook meals for large banquets and events.
- Collaborate with event coordinators to ensure smooth execution of catering services.
Kitchen Management:
- Order food supplies and manage inventory control.
- Maintain a clean, organized, and safe kitchen environment.
- Ensure compliance with food safety regulations at all times.
Leadership and Training:
- Lead, train, and supervise kitchen staff to ensure high performance and teamwork.
- Foster a positive and efficient working atmosphere in the kitchen.
How to Apply: Interested candidates are invited to submit their resume and a cover letter detailing their relevant experience and why they are a perfect fit for this role. References and descriptive resume required.
Requirements
- Proven experience in a similar role, including grill cooking and banquet preparation.
- Strong knowledge of food ordering, inventory control, and kitchen management.
- Excellent culinary skills and attention to detail.
- Ability to work in both slow and fast-paced environments.
- Flexibility to work varied hours based on the event schedule.
- Minimum commitment of 50 hours per week during the season.
- A "no job is too small" attitude with the ability to adapt to changing demands.
- Strong leadership and team management skills.
- Certification in food safety and sanitation preferred.
Work Environment:
- Varied pace of work from day-to-day golf customer service to large tournament and banquet events.
- Collaborative and supportive team environment.
Working Conditions:
- Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
- The employee will be required regularly to reach with arms and hands
- The employee occasionally will be required to lift up to 30lbs.
- Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean
food service areas
- Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
- Noise level is moderate to loud
- Work extended hours during golf and holiday
