BANQUETS CHEF DEPARTMENT:

BANQUETS CHEF

DEPARTMENT: Culinary

REPORTS TO: Executive Sous Chef and Executive Chef

STATUS: Salary, Full-time, Exempt

The Manufacturers’ Golf and Country Club (MGCC) Banquets Chef will report to both the Executive Sous Chef and Executive Chef and will supervise banquet cooks and dish washers. The Banquets Chef will provide leadership for all culinary operations with a focus on events. He/She will work directly with the Culinary Management Team, cooks, and Food and Beverage Management to ensure clear and consistent communications as it pertains to expectations, organization, food cost, labor cost, food presentation, and the overall Member and guest experience. The Banquets Chef should constantly create new menu items and work to enhance event displays and presentations.

The Banquets Chef will lead the banquet team with all culinary operations as it pertains to all Club Member Events and Private Events. He/She will communicate and collaborate with the Executive Chef and Food and Beverage Management to create menus and other details associated with all Club Events. The Banquets Chef will provide support as needed for A La Carte Dining operations and provide leadership in the kitchen with the Executive Chef and Executive Sous Chef.

Responsibilities

PRIMARY RESPONSIBILITIES

• Manages the Banquet Teams work and preparation schedule for weekly events
• Schedules time in and time off for staff while monitoring overtime and PTO.
• Provides a work environment that promotes growth and development.
• Cultivates a culture where team members can thrive.
• Personal interaction with the Membership at the Club including Member Events, Chef’s Tables, banquet functions, and a la carte operations.
• Responsible for and effectively works with the Executive Chef, in the recruitment, on-boarding, retaining of top culinary talent, and progressive discipline when necessary.
• Work effectively with the Executive Chef with regards to employee performance including annual review, promotions, and terminations when necessary.
• Completes other special projects and assignments as directed by the Executive Chef or Executive Sous Chef.
• In working with the Executive Chef, will effectively understand and monitor the operational budget as it pertains to all club culinary operations and cost of goods.
• Set up control systems which will ensure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

Qualifications

EXPERIENCE & QUALIFICATIONS

·      Minimum of 3 years of experience in events and functions

JOB REQUIREMENTS

• Ability to spot and resolve problems efficiently, being preventative rather than reactive.
• Member / guest-orientated and service-minded.
• Must have the ability to multi-task while paying attention to the details.
• Must have excellent verbal communication and leadership skills.
• Must have the ability to remain calm in high stress situations.
• The Banquet Chef’s schedule must be flexible and usually include evenings, weekends, and holidays.
• The Banquets Chef is expected to wear professional attire appropriate for a chef.