Job description
BANQUET CHEF
Kenwood County Club is seeking a Banquet Chef to support and assist the Executive Chef by overseeing the Banquet Culinary Operations including, training, supervising staff, and monitoring quality. The focus of the position is to develop, implement and maintain quality standards for banquets, and supervision and leadership of the culinary staff.
ESSENTIAL JOB FUNCTIONS:
Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
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Must have a minimum of 3 years experience in high volume banquets.
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Oversight of high volume banquet club business.
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Select, train and supervise kitchen staff in the proper preparation of menu items.
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Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
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Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
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Adhere to control procedures for cost and quality.
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Process requisitions for supplies.
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Achieve food cost goals.REQUIREMENTS - QUALIFICATION STANDARDSEducation
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High school or equivalent education required.
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Culinary or Apprenticeship Program required.
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Experience
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Minimum of two years' experience as a Sous Chef in a similar size operation.
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Prior supervisory experience required.
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Previous hospitality experience required.
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Licenses or Certificates
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Culinary certification or equivalent preferred.
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Must have valid food handler's card.
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Must be TIPS certified.SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
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Must be able to speak, read, write and understand the primary language(s) used in the workplace.
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Must be able to read and write to facilitate the communication process.
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Requires good communication skills, both verbal and written.
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Must possess basic computational ability.
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Must possess basic computer skills.
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Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
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Thorough working knowledge of hot and cold food preparation.
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Good working knowledge of accepted sanitation standards and applicable health codes.
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Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
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