Banquet Chef - Experience REQUIRED

Bentwater Yacht and Country Club; Texas; On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player is seeking a skilled culinary manager to oversee banquet operations and ensure the highest quality of food preparation and presentation. This role involves supervising kitchen staff, managing food production, and maintaining sanitation standards while also engaging in menu planning and cost management. The ideal candidate will demonstrate strong leadership skills and a passion for culinary excellence, ensuring that every dining experience meets the club's high standards. Join a dynamic team where your contributions will directly impact guest satisfaction and culinary success.

Qualifications

• Extensive experience in culinary management and food production.
• Strong understanding of sanitation and hygiene standards.

Responsibilities

• Oversee banquet kitchen staff and manage food production quality.
• Conduct training and evaluate kitchen staff performance.

Skills

Culinary Management

Food Quality Control

Team Leadership

Sanitation and Hygiene

Menu Planning

Education

Culinary Arts Degree

Food Safety Certification

Tools

Kitchen Equipment

Inventory Management Systems

Job description

Essential Functions include but not limited to the following:

Over-all responsibility for the club’s banquets and commissary culinary endeavors. Supervises and performs the planning of preparations and cooking as well as giving instructions to culinary department employees.

• Attends daily taste panels, as needed.
• Manages food production to ensure the highest quality preparation and presentation on a consistent basis.
• Reviews line set up using standard set up chart.
• Tastes food and takes corrective actions if necessary.
• Ensures production level is in accordance with business forecast.
• Inventories and returns unused food products to proper storage areas.
• Oversees banquet kitchen staff and delegates assignments for production of event.
• Utilizes leftovers as instructed by Executive Chef.
• Has complete understanding and knowledge of every station on the line.
• Reviews 86’d items and relays information accordingly.
• Establishes and maintains professional standards of conduct and appearance at all times and manages by example.
• Monitors during meal period to ensure consistency of food quality, eye appeal, portion size, presentation and flavor of foods. Ensures production of food takes place in a timely fashion.
• Establishes and adheres to food cost and labor cost goals. Takes corrective actions as necessary to assure that financial goals are attained.
• Attends management meetings and holds kitchen staff meetings and seminars.
• Communicates with executive chef and kitchen employees on daily basis and updates them on day-to-day operations. Reviews daily specials and presentation, and updates log book.
• Conducts meetings with subordinates to ensure consistency of product and highest sanitation and hygiene level in kitchen is met. Establishes training needs with subordinates.
• Delegates responsibilities and authority to subordinates for specific tasks and follows up, providing clear and complete instruction, stating expectations precisely and using subordinates' capabilities most effectively.
• Holds periodic kitchen inspections of department with executive chef to ensure high sanitation level is maintained.
• Evaluates subordinates, apprentices, and externs in department on an ongoing basis and takes corrective actions accordingly.
• Completes assigned tasks given by executive chef in an accurate and timely fashion.
• Is sensitive to guests' requests and tries to accommodate any reasonable special requests.
• Quality checks purchases of meat, poultry, seafood, produce, and dry goods on a daily basis.
• Prepares reports, costs menus, makes schedules, and performs administrative duties as assigned by Executive Chef.
• Maintains professionalism at all times, showing leadership and self-control, and works toward a common goal within the restaurant.
• Maintains complete day-to-day knowledge of menus, preparation, and presentation.
• Manages dating, labeling, and covering all items in walk-in cooler and freezer.
• Maintains safety and security in workstation.
• Assists in plating of banquet functions when needed.
• Responsible for Club’s banquet operation, including preparation and/or supervision of all banquet foods.
• Maintains complete knowledge of all banquet menu items and their preparation, as well as special member favorites.
• Works in a clean, sanitary manner and sets an example of professionalism.
• Regularly cleans and supervises the cleaning of the main kitchen and areas where banquets are prepared and served.
• Documents all new recipes.
• Assumes complete control of the banquet kitchen in the absence of the Executive Chef.
• Assists with preparation and execution for the restaurant's lunch and dinner services.
• Focuses on quality, consistency, and timely service of all parties.

Performs additional duties as assigned.