Banquet Sous Chef

Description

The Daniel Island Club is Hiring a Banquet Chef for our busy Banquet Department. The Daniel Island Club is an exclusive private country club on Daniel Island just minutes from Downtown and Mount Pleasant. The Daniel Island Club offers Thirty-Six Holes of Championship Golf along with state-of-the-art Tennis and Fitness Centers.

Our Culinary Brigade is responsible for a thriving banquet department with a 300-seat ballroom that overlooks beautiful Charleston marshlands, three Restaurant concepts which include a 120-seat fine dining restaurant featuring a chef driven Raw Bar, Prime Steaks and seafood and offers a modern approach to southern inspired dining. Our 200-seat upscale casual concept restaurant overlooks Charleston’s marshlands and offers lunch and dinner in a modern coastal southern environment. And finally, our outdoor Private Club Cabana operation features pool side dining for 300 and a 100 seat cabana bar that is open for lunch and dinner.

Qualifications

• Minimum of 3 years experiences in a luxury catering and / or banquet high volume production setting
• 1 to 2 years in a similar managerial role
• Displays leadership in hospitality, exemplifying excellent customer service and creates a positive atmosphere for both internal and external guests
• Having an eye for detail and creativity to look at things differently
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook and other Club operating software programs and /or the ability to learn and master these programs

Qualifications

• This position will work closely with our Executive Chef, Banquet Manager and Sales department to plan and execute multiple banquet and club functions
• The focus of this role will flawlessly execute an array of events, including Member events, Golf Events, corporate, social, large parties, etc.
• He or she will be task and detail-oriented to oversee the quality and consistency of the food preparation of all banquet or catering events
• Review banquet event orders (BEO) daily and make note of any changes
• Brief the banquet kitchen staff daily about the upcoming and current functions
• Plans, organizes, controls, directs, and supervises the work of the teammates in the Banquet Kitchen Department
• Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions
• Able to coordinate banquet production and plating with the Executive Chef, Pastry Chef, Sous Chefs and Banquet Captains
• Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute
• Effectively communicate both verbally and in writing to provide clear direction to staff
• Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment
• Assist the Executive Chef in developing new banquet menu development and execution
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work
• Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies
• Responsible to maintain and oversee the regular cleaning of all equipment in a proper operational condition
• Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the clubs operating and business demand
• Ensure that all staff prepares menu items following recipes in accordance with the clubs operating standards
• Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs
• Banquet chef should serve as a role model to demonstrate appropriate behaviors
• Ensures and maintains the productivity level of all banquet cooks and supporting staffs
• Assists the Executive Chef with banquet menu planning and food purchasing
• Participates in banquet kitchen employees progress and discipline procedures
• Plans and manages food quantities and plating requirements for all banquet functions
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills
• Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills
• Able to understand all employee’s positions well enough and to perform duties in employees' absence
• Able to perform other duties as assigned by the management
• Position may require standing for long periods of time and working on nights, weekends, and holidays