Banquet Chef/Cook

The Banquet Chef/Cook is responsible for production of all food needs for banquet functions and private parties. Candidate is also responsible for managing banquet function’s food costs, supervising production staff used for banquet events, and ensuring quality and consistency in food service to our members and guests is always maintained. Required to work the Kitchen Line for Ala Cart service based on Business & Staffing needs. Weekends, Mornings, Nights, Holidays may be required to work. Pay: $20.00 - $23.00 (Depending on experience) Position Functions And Duties Be knowledgeable and comply, at all times, with Club standards, policies and regulations to encourage safe and efficient operations. Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club. Establish and maintain professional standards of conduct, personal appearance and grooming, which include wearing the proper uniform while working, and always observing personal cleanliness rules. Ensure that high standards of sanitation and cleanliness are always maintained in all areas. Manage food production, menu planning and implementation. Manage food production for banquet functions including special in-house buffets, cookouts, barbeque, holiday buffets and Sunday brunches. Assist with production of daily specials for restaurants when requested. Assist the Executive Chef whenever reduced banquet volume allows. Serve as the banquet function representative in event meetings to assist in the planning of food‑related aspects of each special event. Establish and adhere to food cost goals for banquet functions; take corrective action as necessary to ensure that financial goals are attained. Operate food production equipment according to manufacturer’s instructions. Determine necessary stock levels and requisition items that are needed and if necessary. Monitor purchases to define if deliveries are correct. Coordinate communication for banquet functions with front and back of the house. Assist Executive & Sous Chef with supervision of employees, menu planning and related production activities. Effectively lead, coach, mentor and motivate kitchen staff. Counsel and discipline staff when necessary. Monitor performance regularly. Consistently maintain standards of quality, cost, eye appeal and flavor of foods. Ensure proper staffing and training for maximum productivity and high standards of quality. Manage and control food and payroll costs to achieve maximum profitability and established controls to minimize food and supply waste. Make recommendations for maintenance, repair and upkeep of kitchen, its equipment and other areas of the club. Adhere to state and local health and safety regulations and maintain security and safety in all work areas. Perform other related duties as assigned. Education/Experience/Skills Culinary school graduate preferred. Minimum of (2) years’ experience as Banquet related Chef or five (5) years’ experience as Line Cook. Food safety certification required. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Must be familiar with and have worked with all kitchen equipment. Excellent time management skills, listening skills, oral/written communication skills and positive interpersonal skills required. Ability to effectively supervise all kitchen food production staff in absence of Executive Chef. Proven familiarity with all aspects of kitchen operations. Demonstrated results oriented and capable of working with minimal direction. Excellent team player with ability to work hands on in a fast‑paced environment. High internal standards of quality and service. Typical Physical And Mental Demands Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Requires ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling or lifting up to 50 pounds. Continuous repetitive motions. Requires excellent hand‑eye coordination and sense of taste and smell. Possess basic computational ability and mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high‑pressure situations and maintain composure and objectivity under pressure. Ability to communicate effectively with food and beverage staff of diverse backgrounds, cultures, and education levels. Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members, guests, and staff members. Typical Working Conditions Work may be performed indoor or outdoor settings in a noisy environment. Varied weather conditions are expected with exposure to heat/humidity, or cool/cold weather. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays and extended hours as business dictates. Equal Employment Opportunity (EEO) Statement Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Americans With Disabilities (ADA) Accommodation Notice If you require reasonable accommodation in completing an application, interviewing, completing any pre‑employment testing, or otherwise participating in the employee selection process, please direct your inquiries to Human Resources. #J-18808-Ljbffr Carrollwood Country Club