Cherokee Town & Country Club Banquet Chef Opportunity

Founded in 1956, Cherokee Town and Country Club is recognized as one of America's premier private clubs. Cherokee has two locations: the Town Club, which occupies the famed Grant Estate, is located on West Paces Ferry Road in Buckhead; and the Country Club, located near the Chattahoochee River in Sandy Springs. Cherokee prides itself on continuous improvement in everything it does and is committed to exceeding member expectations and providing consistently superior experiences to its members and their guests. Cherokee employs 500 in peak season and has total revenues of over $50M. Cherokee is considered one of the largest clubs in the country yet possesses a family culture among its members as well as its staff. We have three restaurants as part of the Town Club including two casual dining experiences, the Grant Grill and the Tavern, as well as a fine dining experience, the Williams Room, and casual dining at the Country Club. For the past 6 years, Cherokee has been awarded the "Wine Program of Distinction" by the CMAA International Wine Society. Our inventory includes just under 1,000 labels and an average inventory of 18,000 to 20,000 bottles.

Cherokee Town and Country Club is looking for our next Banquet Chef who genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment.

A Day In the Life of a Banquet Chef:

• Assumes the complete charge of the food operation in the absence of the Executive Chef and Executive Sous Chef.
• Responsible for the day-to-day operation of the banquet operation. Responsible for overseeing a team of five.
• Delegates tasks and duties to all banquet cooks.
• Responsible that all food produced in the banquet department is met with the highest of standards to achieve high member satisfaction. Instrumental in achieving current food service goals and budgets.
• Responsible for associate dining
• Accountable for food and labor costs relating to banquets Requisitions needed foodstuffs; inspects portioning and garnishing of foods.
• Supervises the preparation and service of banquets and receptions in conjunction with the Garde Manger and Pastry Chef
• Communicates with banquet Manager and captains to ensure timely service, proper buffet ware, and set-ups.

Qualifications:

• A culinary degree or ACF equivalent is required.
• 6 years of Fine Dining, high volume, and banquet experience preferred.
• Must have the ability to work all aspects of the kitchen at a high level.
• Serve safe certification is preferred, and/or has a sound understanding of sanitation practice.

Salary: $80,000 based on experience

Reports to: Executive Chef

Cherokee Participates in E-verify and is a Drug-Free Workplace.

Come and join our family!