Junior Sous Chef-Banquets

Description

Position Overview:

This is a full-time hourly position focusing on Banquet Events Such as: Weddings, Buffet, Multi course wine dinners, Plated Choice of Dinners, Appetizer receptions and Action Stations.

Within this position, you will learn how to Prepare, organize and execute a wide range of parties. You will be exposed to an everchanging menu with classics dishes and have your own freedom to create dishes for our membership.

The person we are looking for would ideally have Restaurant /Hotel and or private club experience.

The person needs to have a good understanding of a variety of cooking techniques.

The Person needs to be able to work cleanly and multitask.

The person needs to follow and understand the MN Health codes.

This is not an Entry level Position. Only people that are serious about the craft of cooking and their career will be considered for this position. This is a great opportunity for growing your knowledge and at the same time work in a place that has all the resources and benefits for work life balance.

Key Responsibilities:

1. Guidance and Supervision:

   - Provide guidance, training, and support to kitchen staff, fostering a positive and collaborative work environment.

   - Assist in staff recruitment, hiring, and onboarding processes as needed.

   - Delegate tasks effectively, ensuring efficient workflow and timely execution of menu items.

   - Lead by example and maintain high standards of professionalism, cleanliness, and hygiene.

2. Menu Development:

   - Collaborate with the Executive Chef and culinary team to conceptualize, create, and refine seasonal menus for fine dining, casual dining, and special events.

   - Contribute innovative ideas to enhance and diversify the culinary offerings, taking into consideration member preferences and market trends.

   - Ensure menu items are visually appealing, flavorful, and consistently executed to meet or exceed quality standards.

3. Kitchen Operations:

   - Oversee the preparation, cooking, and plating of dishes in accordance with established venues, recipes, portion sizes, and presentation guidelines.

   - Monitor and maintain inventory levels of ingredients and supplies, placing orders as needed to prevent shortages.

   - Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures.

   - Maintain equipment functionality and cleanliness, coordinating repairs and maintenance as necessary.

4. Quality Control:

   - Conduct regular taste tests and visual inspections of food items to ensure consistency and adherence to quality standards.

   - Address and resolve any issues or inconsistencies in food preparation promptly and professionally.

- In some cases expediting food from the main line will be a responsibility, ensuring food served is of quality consistent with club quality standards.

5. Training and Development:

   - Provide ongoing training to kitchen staff to enhance their culinary skills, techniques, and understanding of menu items.

   - Identify areas for skill improvement and develop training plans to address these needs.

- Flexibility to work evenings, weekends, and holidays as required.

Benefits:

PTO

Health care

Dental care

Vision care

401K

If you believe you meet these qualifications and have a passion for elevating the culinary experience at our upscale country club, we encourage you to apply for the position of Kitchen Supervisor / Junior Sous Chef. Join our dedicated team and contribute to our commitment to excellence in dining and hospitality.

Please email

The Minikahda club Chefs with a resume if you feel this would be a good fit.

hlundberg@theminikahdaclub.com

Qualifications

Qualifications:

- Previous management training or supervisory experience in a culinary environment.

- Proven expertise in a la carte dining and line cook experience.

- Strong culinary skills and knowledge of diverse cooking techniques.

- Creativity and experience in menu development and dish presentation.

- Familiarity with upscale dining standards and a commitment to quality.

- Excellent organizational and multitasking abilities.

- Effective communication and leadership skills.

- Knowledge of food safety and sanitation regulations.

Salary : $24 - $25