Banquet Chef / Junior Sous Chef

Related Titles: Assistant Chef; Cook; Banquet Chef; Chef’s Assistant; Executive Chef Assistant; Senior Sous Chef; Executive Sous Chef; Working Sous Chef; Kitchen Manager; Banquet Chef

Reports to: Executive Chef

Supervises: Kitchen Staff

Classification: Regular Full-Time, Exempt

The Club offers a competitive salary based on experience in addition to a bonus/incentive program, as well as a full suite of benefits including medical, dental, Vacation, Sick Time, and 401k.

Job Summary (Essential Functions)Responsible for food production needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef’s responsibilities during the latter’s absence.

Job Tasks/Duties

• Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
• When requested, assists with production of daily specials for restaurants.
• Assists in the hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
• Assists or relieves the Sous Chef whenever reduced banquet volume allows.
• Serves on the Banquet Function Committee to assist in the planning of food-related aspects of each special event.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
• Attends departmental staff meetings.
• Assures that food quality standards and pre-determined costs are attained on all banquet functions.
• Sets-up plating line for functions and assists with plating duties.
• Performs other special, ad hoc duties as requested by the Executive Chef.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Personally works in any station as assigned by the Executive Chef.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Assists in preparing and interpreting the banquet event order (BEO).
• Responsible for consistent use of safe work practices by all banquet staff.
• Responsible for consistent use of safe work practices by all kitchen staff.
• Understands and consistently follows food safety practices.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Establishes and maintains professional standards of conduct and appearance.
• Interprets banquet event order (BEO) to ensure food is prepared as requested and to the highest standards.
• Possess strong interpersonal, written and oral communication skills.
• Knowledge of and ability to perform required role during emergency situations.

Education and/or Experience

• High school diploma or GED required.
• Degree from a post-secondary culinary arts training program is preferred.
• A minimum of three years in a food preparation position encompassing all phases of food preparation and kitchen operation.

Licenses and Special Requirements

• Food safety certification.
• Certification from American Culinary Federation or other hospitality association.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
• stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.