Banquet Chef

Shelby American, Inc.; Naperville (IL); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a dedicated Banquet Chef to lead culinary operations for events and banquets. This role is pivotal in ensuring exceptional member satisfaction through effective communication and quality food service. The Banquet Chef will manage kitchen staff, oversee food quality, and maintain a clean and organized kitchen environment. With a focus on professionalism and teamwork, this position offers a dynamic work environment where your culinary expertise will shine. Join a passionate team committed to excellence and enjoy a range of benefits including performance bonuses and comprehensive health insurance.

Benefits

401k

Annual Performance Bonus Potential

Medical, Dental, Vision, Life Insurance

Complimentary Meals

Qualifications

• High level of professionalism and ability to work in a fast-paced environment.
• Strong organizational and communication skills are essential.

Responsibilities

• Oversee daily operations of culinary banquet/events ensuring member satisfaction.
• Delegate tasks and train staff in proper techniques and organization.

Skills

Professionalism

Organizational Skills

Communication Skills

Fast-paced Work Ability

Knowledge of Employee Handbook

SevSafe Certification

Banquet/Event Cooking Experience

Supervising Experience

Job description

Description

Mission:

White Eagle Golf Club has been a premier Arnold Palmer course since 1989. We employ people who are dedicated to provide outstanding service. It is their commitment to excellence that provides an unparalleled experience for our members and honored guests each and every day, and we look forward to building upon this foundation.

Job Summary:

The Banquet Chef will oversee the daily operations of the culinary banquet/events. They will ensure full member satisfaction through proper follow-through and communication of all details for a successful event. The Banquet Chef is the main point of contact on the culinary side for events and is fully responsible for all food during events

Reports to: Executive Chef

Responsibilities:

* Managing

Resolve conflicts that arise within the department including any disciplinary issues under the supervision of the Executive Chef.

Monitor the staff’s appearance, attitude, and degree of professionalism to ensure the club standards are met.

Delegate tasks to the staff accordingly and within their roles.

May create and maintain schedules for all kitchen employees, coordinating with the Executive Chef.

Train all new and current employees in proper techniques, plating, and organization within the department.

Assist with providing a safe and comfortable work environment that is free of harassment and bullying.

Solicit feedback and input on operational, employee, and member service matters.

Participate in a culture that is based on a positive attitude, open communication, and conversation that promotes team building, a rewarding atmosphere, and a high level of morale.

Be available to work beyond your scheduled hours in case of larger prep needs, employee shortages, mishaps, or emergencies.

* Communication

Attend all BEO meetings and communicate effectively with the Catering planning team.

Effectively communicate all operational information, staffing needs, guest-related comments and concerns, employee comments, performance, and disciplinary information to the appropriate level of management, Executive Chef, Food and Beverage Director, General Manager, Director of Catering and Special Events, and so on.

Maintain an adequate level of personal contact with employees and guests. Solicit feedback to improve overall restaurant operations and marketability.

* Product Quality & Consistency

Responsible for food quality and consistency of the highest possible standard.

Assists in creating new Banquet / Event menu items in coordination with the Executive Chef.

Oversee prep production and delegates any oversights and additions.

Oversees line prep and production making sure cooks are organized and on task.

Coordinates service, overseeing quality and consistency of all food items during events.

Organizes and delegates tasks to maintain an organized, clean, and efficiently running kitchen.

Ensure all departmental ingredients are ordered, received, and maintained according to policy, par levels, and storage consideration.

* Facility and Equipment

Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc.

Keeps all areas of the kitchen clean and organized.

Assist in the areas of safety, sanitary, and organization conditions of the kitchen.

Manage and control all kitchen equipment use, upkeep, and cleanliness.

* Financial

Helps maintain targeted departmental food costs.

Helps maintain targeted departmental labor costs.

Safely store and rotate products to reduce waste and ensure freshness.

Adhere to portion control standards to maintain accurate food cost and consistency.

Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.

Requirements

Requirements:

* Skills and Qualifications

Demonstrate a high level of professionalism.

Ability to work at a fast pace, distracting environment.

Good organizational and communication skills.

Ability to focus and work efficiently.

Ability to communicate effectively and professionally.

Have strong knowledge of the WEGC Employee Handbook.

Must maintain a current SevSafe Certification.

Previous Banquet / Event cooking experience.

Previous supervising experience.

* Physical Demands

While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear.

Must be capable of walking or standing 100% of a normal 8-hour work shift (10- 12 hours during peak times).

Must be capable of regularly lifting and pushing or pulling 35 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs.

Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.

Must be able to fully operate equipment in the kitchen.

Employment Benefits:

401k

Annual Performance Bonus Potential

Medical, dental, vision, life insurance

Complimentary meals

** No Recruiters Please **