What are the responsibilities and job description for the Banquet Chef position at White Eagle Golf Club?
Description
Mission:
White Eagle Golf Club has been a premier Arnold Palmer course since 1989. We employ people who are dedicated to provide outstanding service. It is their commitment to excellence that provides an unparalleled experience for our members and honored guests each and every day, and we look forward to building upon this foundation.
Job Summary
The Banquet Chef will oversee the daily operations of the culinary banquet/events. They will ensure full member satisfaction through proper follow-through and communication of all details for a successful event. The Banquet Chef is the main point of contact on the culinary side for events and is fully responsible for all food during events
Reports to: Executive Chef
Responsibilities
Monitor the staff’s appearance, attitude, and degree of professionalism to ensure the club standards are met.
Delegate tasks to the staff accordingly and within their roles.
May create and maintain schedules for all kitchen employees, coordinating with the Executive Chef.
Train all new and current employees in proper techniques, plating, and organization within the department.
Assist with providing a safe and comfortable work environment that is free of harassment and bullying.
Solicit feedback and input on operational, employee, and member service matters.
Participate in a culture that is based on a positive attitude, open communication, and conversation that promotes team building, a rewarding atmosphere, and a high level of morale.
Be available to work beyond your scheduled hours in case of larger prep needs, employee shortages, mishaps, or emergencies.
Effectively communicate all operational information, staffing needs, guest-related comments and concerns, employee comments, performance, and disciplinary information to the appropriate level of management, Executive Chef, Food and Beverage Director, General Manager, Director of Catering and Special Events, and so on.
Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.
Assists in creating new Banquet / Event menu items in coordination with the Executive Chef.
Oversee prep production and delegates any oversights and additions.
Oversees line prep and production making sure cooks are organized and on task.
Coordinates service, overseeing quality and consistency of all food items during events.
Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen.
Ensure all departmental ingredients are ordered, received, and maintained according to policy, par levels, and storage consideration.
Keeps all areas of the kitchen clean and organized.
Assist in the areas of safety, sanitary, and organization conditions of the kitchen.
Manage and control all kitchen equipment use, upkeep, and cleanliness.
Helps maintain targeted departmental labor costs.
Safely store and rotate products to reduce waste and ensure freshness.
Adhere to portion control standards to maintain accurate food cost and consistency.
Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.
Requirements
Requirements:
Ability to work at a fast pace, distracting environment.
Good organizational and communication skills.
Ability to focus and work efficiently.
Ability to communicate effectively and professionally.
Have strong knowledge of the WEGC Employee Handbook.
Must maintain a current SevSafe Certification.
Previous Banquet / Event cooking experience.
Previous supervising experience.
Must be capable of walking or standing 100% of a normal 8-hour work shift (10- 12 hours during peak times).
Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs.
Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.
Must be able to fully operate equipment in the kitchen.
Employment Benefits
401k
Annual Performance Bonus Potential
Medical, dental, vision, life insurance
Complimentary meals
** No Recruiters Please **
Mission:
White Eagle Golf Club has been a premier Arnold Palmer course since 1989. We employ people who are dedicated to provide outstanding service. It is their commitment to excellence that provides an unparalleled experience for our members and honored guests each and every day, and we look forward to building upon this foundation.
Job Summary
The Banquet Chef will oversee the daily operations of the culinary banquet/events. They will ensure full member satisfaction through proper follow-through and communication of all details for a successful event. The Banquet Chef is the main point of contact on the culinary side for events and is fully responsible for all food during events
Reports to: Executive Chef
Responsibilities
- Managing
Monitor the staff’s appearance, attitude, and degree of professionalism to ensure the club standards are met.
Delegate tasks to the staff accordingly and within their roles.
May create and maintain schedules for all kitchen employees, coordinating with the Executive Chef.
Train all new and current employees in proper techniques, plating, and organization within the department.
Assist with providing a safe and comfortable work environment that is free of harassment and bullying.
Solicit feedback and input on operational, employee, and member service matters.
Participate in a culture that is based on a positive attitude, open communication, and conversation that promotes team building, a rewarding atmosphere, and a high level of morale.
Be available to work beyond your scheduled hours in case of larger prep needs, employee shortages, mishaps, or emergencies.
- Communication
Effectively communicate all operational information, staffing needs, guest-related comments and concerns, employee comments, performance, and disciplinary information to the appropriate level of management, Executive Chef, Food and Beverage Director, General Manager, Director of Catering and Special Events, and so on.
Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.
- Product Quality & Consistency
Assists in creating new Banquet / Event menu items in coordination with the Executive Chef.
Oversee prep production and delegates any oversights and additions.
Oversees line prep and production making sure cooks are organized and on task.
Coordinates service, overseeing quality and consistency of all food items during events.
Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen.
Ensure all departmental ingredients are ordered, received, and maintained according to policy, par levels, and storage consideration.
- Facility and Equipment
Keeps all areas of the kitchen clean and organized.
Assist in the areas of safety, sanitary, and organization conditions of the kitchen.
Manage and control all kitchen equipment use, upkeep, and cleanliness.
- Financial
Helps maintain targeted departmental labor costs.
Safely store and rotate products to reduce waste and ensure freshness.
Adhere to portion control standards to maintain accurate food cost and consistency.
Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.
Requirements
Requirements:
- Skills and Qualifications
Ability to work at a fast pace, distracting environment.
Good organizational and communication skills.
Ability to focus and work efficiently.
Ability to communicate effectively and professionally.
Have strong knowledge of the WEGC Employee Handbook.
Must maintain a current SevSafe Certification.
Previous Banquet / Event cooking experience.
Previous supervising experience.
- Physical Demands
Must be capable of walking or standing 100% of a normal 8-hour work shift (10- 12 hours during peak times).
Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs.
Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.
Must be able to fully operate equipment in the kitchen.
Employment Benefits
401k
Annual Performance Bonus Potential
Medical, dental, vision, life insurance
Complimentary meals
** No Recruiters Please **