Executive Banquet Chef

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Responsibilities: 

• Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment


• Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department


• Prepares and produces menu items, responsible for garnishing of dishes, and portion control


• Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership


• Develops a menu program that evoke change seasonally


• Instructs cooks in the details of preparing menu items


• Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards


• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times


• Maintains preventative equipment maintenance procedures and standards


• Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations


• Works with the Director of Culinary Arts and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas


• Maintains high sanitation standards set forth by the Health Department


• Maintains breakage, spoiling, and refrigeration temp logs daily

FINANCIAL:

• Assists Executive Chef in development of the annual food and beverage budget/plan


• Maintains internal controls for the Culinary department


• Maintains company payroll policies, procedures, and controls


• Maintains purchase order system/bid sheets and requisitions


• Implements and maintains par-stock levels on food inventory


• Maintains ordering and receiving program to ensure proper quality and price on all purchases


• Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan


• Operates under all guidelines, policies, and standards set by Reynolds


• Responsible for attending all Reynolds training seminars and manager meetings

Qualifications: 

• Training as a full service chef in a continental cuisine restaurant or club environment


• Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef


• Ability to lead, train, and motivate


• Must have outstanding organizational and communication skills


• Valid Serve Safe certification card required on duty


• CPR/First Aid certification


• Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred. 


• Must have the ability to stand, walk, and lift often


• Physically capable of lifting 30-50 pounds

Benefits:

• Medical, dental, vision and life insurance  


• Paid time off: 2 weeks vacation at time of hire; sick, personal days, and 10 holidays after 90 days


• 401(k) with company match 


• Flexible spending and health savings accounts


• LTD and STD


• Employee discounts: food, retail merchandise, boat rentals


• Golf privileges