Banquet Chef

The Peninsula Golf and Country Club, located in Millsboro, DE , is pleased to announce an excellent career opportunity for a full‑time Banquet Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality‑focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management. General Purpose Supports and assists the Executive Chef and Executive Sous Chef in achieving financial objectives for the Culinary Department. Responsible for all facets of banquet food production including staffing, menu, planning, and requisitioning. Essential Duties Maintains quality of food product and ensures consistency in banquet food delivery and standards. 51% of each day is to be dedicated to management and supervisory duties. Works with Executive Chef on the analysis of financial results and budgeting. Prepares requisitions for supplies and food items for production. Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality. Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers in the kitchen and service stations. Writes, maintains and updates all banquet menu specifications, recipes and pictures, and production forecasts. Monitors that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair. Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal. Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include, but is not limited to: Cooks and Stewards. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Responsible for implementing and maintaining excellent service to achieve guest satisfaction. Communicates any changes or new policies and procedures to the department. Conducts staff meetings with subordinates. Regular and reliable attendance. Incorporates safe work practices in job performance. Education / Experience Culinary Certificate from college or technical school; or one to three years related experience and/or training; or equivalent combination and experience. Experience in managing events and personnel. Physical Demands Frequently stands; walks; uses hands; talks or hears; taste or smells. Regularly reaches with hands and arms. Occasionally sits; climbs or balances; stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds and occasionally lifts more than 100 pounds. Environment / Noise Regularly in extreme heat (non‑weather). Occasionally in extreme cold (non‑weather), wet or humid conditions (non‑weather), and in outdoor weather conditions. Noise level is moderate. Certificates / Licenses Food Safety and Food Sanitation Training. Job Knowledge, Skill, and Ability Preferences Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co‑workers, the manuals for the equipment the associates may use are in English). Knowledge of software applications such as Microsoft Word and Excel helpful. #J-18808-Ljbffr