BANQUET CHEF

Now Hiring – Banquet ChefVerandah Club | Fort Myers, FLSalary: $60K – $70K annually, based on experienceBenefits Include:Comprehensive Medical, Dental, and Vision Insurance401(k) with Company MatchPaid Time OffProfessional growth and development opportunitiesSupportive leadership committed to mentoring and career advancementAbout the OpportunityThe Verandah Club is seeking an experienced and hands-on Banquet Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this position will lead the morning kitchen team and play a key role in banquet preparation, daily food production, and ensuring the kitchen is ready for each day's operations.We are looking for a passionate culinary leader who takes pride in food quality, organization, and consistency. The ideal candidate will enjoy leading and developing the morning culinary team while ensuring banquet preparation and daily kitchen operations are executed efficiently and to the highest standards.Private club, resort, hotel, or upscale hospitality experience, particularly with banquet and event preparation, is preferred.About The Verandah ClubThe Verandah Club offers a premier lifestyle experience with two championship golf courses, state-of-the-art tennis facilities, a swim center with a heated outdoor pool, and year-round casual and fine dining. With banquet services and a strong community atmosphere, we pride ourselves on creating unforgettable culinary and service experiences.Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.If you're ready to take the next step in your culinary career and make an impact at an exceptional private club, we invite you to apply and become part of the Verandah Club team.Banquet ChefReports to Executive ChefClassification Salary, ExemptWorking Hours According to shift assignmentJob purpose The Banquet Chef is primarily responsible for the planning, organizing, controlling, and directing the work of Team Members in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while always ensuring superior quality and consistency. They will implement business practices to uphold Company mission and values, contributing to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth.Duties and responsibilitiesReview banquet event orders (BEO) daily and make note of any changes.Accountable for the execution of service quality by maintaining highest level of deliveryPromotes and supports workplace diversity initiativesResponsible for the management of the Banquet Team Members, to include training and cross trainingBrief the banquet kitchen staff daily about the upcoming and current functions.Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of foodContinue professional relationships with vendorsAssists with the planning of Banquet menus and mealsEstimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each mealOffers guidance to banquet line cooks on the preparation, cooking, and presentation of different foods in the restaurantEnsures compliance with all federal, state, and local regulations as well as Hampton Golf policies and procedures (e.g., quality assurance, safety, operations, personnel)Assists the executive chef in the enforcement of health and safety standards in the kitchenInspects and signs for orders received during shift to ensure product qualityEnsures that kitchen, equipment, and storage facilities are sanitary, neat, and organized per Health Code StandardsMaintain, troubleshoot, and report any problems with kitchen equipmentEnsure proper storage of walk-in refrigerator, freezer, and dry storageLeads by providing positive and constructive feedback to employees to reward, coach, correct and motivateEstablishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standardsEstablishes operating standards, implements quality improvements, and communicates them to employeesHelps in ensuring customers are served efficiently and effectivelyEstablishes and assigns scheduling tasks.Performs other duties as assigned.QualificationsTwo years of Sous Chef or Banquet Chef experience OR, any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achievedWorking conditions Works indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and or solvents if proper safety procedures are not followed.This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.Physical requirements Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas, and write and read member communication.Must have the ability to perform moderate physical work and may be required to lift to 40 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting, and grasping. Able to sit for a sustained amount of time.Direct reports Banquet line cooks