Banquet Chef, Private Golf Club, Sanibel, FL, up to 75k

Description

The Sanctuary Golf Club, a prestigious Member-owned private golf club located on Sanibel Island, FL is looking for an experienced and talented Banquet Chef to join our team!

The Banquet Chef is responsible for executing banquets, parties, weddings and other events by planning, organizing and directing the work of the Banquet Kitchen staff, as well as overseeing and participating in food preparation for banquet and catering events.

SCHEDULE: FULL TIME, YEAR ROUND, flexible hours are required. Must work days, nights, weekends and holidays. Peak season October - May with heavy banquet volume; Summer (June - September) the restaurant remains open with limited service and limited special events.

The Sanctuary Golf Club's generous and varied benefits include:

• Competitive compensation commensurate with qualifications and experience (up to 75K)
• Annual performance-based reviews with merit increase and bonus eligibility
• Medical and life insurance coverage
• 401(k) plan with match
• Paid toll(s), if applicable
• Paid Time Off
• Employee meals
• Professional Development opportunities
• Employee golf privileges and merchandise discounts
• Health club membership and other employee incentives!

Requirements

• Responsible for training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures.
• Works closely with Executive Chef, Executive Sous Chef and Chef de Cuisine on menu development, implementation, themed buffets, food and labor cost controls and reports, product ordering.
• Oversees production staff to ensure adherence to recipe prep lists and the Executive Chef's standards.
• Assures the highest level of quality and consistency with regular inspections of cooks' stations, organization, mise en place, and sanitation.
• Maintains communication with the Executive Chef and other Chefs regarding existing food inventories and loss prevention.
• Oversee Banquet Kitchen staff's performance and communicates with the Executive Chef regarding issues or concerns.
• Adheres to state and local health and safety regulations and maintains the highest sanitary conditions, enforces daily and weekly audits and closing lists.
• Trains staff and upholds standards related to proper and consistent food handling and sanitation procedures.
• Assumes control in collaboration with other Chefs in the Executive Chef's absence.
• Assists with monthly inventory control counts.
• Attends required meetings and performs other duties as assigned by the Executive Chef.
• Able to work extended hours during peak season (October - May).

Education, Experience, Other Requirements

• Successful completion of a two year culinary degree program preferred.
• Certification from American Culinary Federation preferred.
• A minimum of five years of experience in kitchen preparation and cooking, preferably in a private country club or equivalent luxury environment.
• Current ServSafe Food-Protection Manager certification.
• Ability to embrace the culture of the Club and ensure the highest standards of food production are executed daily.
• Command of classical and contemporary techniques; passion for mentoring and consistency; a critical eye for detail.
• A person of exceptional “character” – motivated, energetic and friendly, and ready to make a commitment of loyal service to the Club’s management, staff and Members.
• A strong team player who enjoys a hands-on approach, the ability to work with a variety of skill levels and diverse workforce to foster an atmosphere of cooperation and accomplishment.
• Maintains a professional appearance, demeanor and attitude at all times, even under pressure.
• A innovative leader with a growth mindset who leads by example and is courteous, respectful and accountable.
• Excellent verbal and written communications skills; fluent in English with some understanding of Spanish and/or Creole, preferred.
• Reliable transportation and ability to commute to Sanibel Island (or relocation to the Sanibel/Fort Myers area).
• Impeccable and verifiable references.

Physical Requirements and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Working with and exposure to industrial equipment including heat, flame, cold storage and similar kitchen-related hazards.
• Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, noisy and fast-paced environment.

REPORTS TO: Executive Chef

SUPERVISES: Culinary Staff

POSITION TYPE: Salary Exempt

The Sanctuary Golf Club is an Equal Opportunity Employer, Drug and Alcohol-Free Workplace and participates in E-Verify.