Overview:

Country Club of Detroit is seeking candidates who desire to succeed in a kitchen that is recognized for its commitment to culinary excellence. Our kitchen is not only focused on the cuisine, but also the development of the individual team members that support our vision for being the members first choice for all dining opportunities.

The candidate to fill the position will need a strong cooking foundation with preferred culinary experience in special events and banquet services. To support the culinary aptitude; effective leadership, communication, and organizational skills are required to support the Culinary Banquet Team. High energy and a true enjoyment of cooking and hospitality are additional key traits. This is an entry level to mid-management position. An opportunity for a culinarian seeking a professional growth path.

For further information, please contact me at: bbeland@ccdetroit.org or apply at www.ccofd.com/careers

Job Summary

Be a culinary shift leader for banquet and special event services. By embracing the Culinary Team’s mission, vision and core values, the Banquet Production Chef is responsible for ensuring the standards of service are met daily by working collaboratively with the team. Primary focus will be on prep, production, and set up. Some responsivities for the direct execution of event services.

Essential Duties and Responsibilities

• Be punctual and able to work predominately morning to early evening shifts. Weekly schedule would be developed based on the events of the week.
• Manage and support the Club’s Culinary Banquet Operations through mise en place organization, volume food preparation and production.
• Be a well skilled Culinarian with a developed palate.
• Have a strong understanding and ability to execute the various fundamental cooking methodologies used in the professional production kitchen.
• Ability to cook and deliver banquet services offered at the Club.
• Possess refined food presentation skills.
• Manage a Banquet Event Board, including the creation, posting and communication of production tasks as well as timely updates of event changes and pop ups.
• Inspect and correct, if necessary, delegated tasks for accuracy and timeliness.
• Maintain organization of the kitchen, the coolers, and storage spaces under supervision of the Culinary Team.
• Completion of daily reporting
• Attend and participate in department related meetings.
• Inventory management including daily ordering and month end inventory counts.
• Mentor / Teach / Develop Others
• Protect the Kitchens Assets: Ensure the kitchen is in safe and sanitary working order
• Create a positive work environment culture.

Supervisory Requirements:

This position leads a team of 1 – 3 culinarians.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies:

Visionary Leadership

Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates; Communicates and supports values in daily actions and decisions; Incorporates vision when planning.

Results Focus

Work to achieve high levels of personal and organizational performance to meet or exceed objectives; Set challenging goals and prioritize tasks; Overcome obstacles; accept accountability; Set team standards and responsibilities; Provide leadership and motivation.

Decision Making/Judgment

Recognizes problems and responds; Systematically gathers information; Sorts through complex issues; Addresses root cause of issues; Seeks input from others; Uses consensus when possible; Makes timely decisions; Can make difficult decisions; Communicates decision to others.

Job Knowledge, Core Competencies and Expectations

Broad knowledge of professional culinary operations. Strong knowledge of traditional and modern cooking techniques. Prior experience in private clubs, hotels or resort kitchens with banquet and special event services. Excellent interpersonal skills.

Language Skills

Ability to read, analyze, and interpret general culinary periodicals, recipes, and technical procedures. Ability to write production lists, recipes, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills

Ability to work with mathematical concepts such as recipe conversion. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills

To perform this job successfully, an individual should have knowledge of Microsoft Office Spreadsheet software and Microsoft Office Word Processing software.

Certificates, Licenses, Registrations

Must have legal authorization to work in the United States of America.

ServeSafe Manager or similar certification preferred.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand for long periods of time; use hands and fingers to handle, feel, and produce foods; talk and hear. The employee is frequently required to reach with hands and arms. The employee is required to walk. The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderately load. Kitchen hood vents, dish machine, pots and pans are examples of environmental noise.

Work Schedule

The position is full time and paid hourly. The ability to work weekends and holidays is required.