Description

Job Summary:
Responsible for the daily operation of the Banquet kitchen, training and supervising staff; Manages the Club's Staff Meal program by ensuring consistent quality and menu variety; supervises the execution of house-made stocks, soups, and sauces; maintaining a clean, safe, and sanitary kitchen; and managing production and purchasing based on the budget. Execute events in cooperation with the Special Events Chef de Cuisine.

Responsibilities:
• Hire, train, schedule, and supervise the staff meal cooks.
• Place orders for products needed for events and ensure proper quality upon receipt.
• Meet with the staff meal cooks regularly to develop menus and discuss food cost
• Supervise the production of soups, stocks, and sauces for the operation.
• Participate in periodic performance reviews.
• Execute banquet meal service in the absence of the Banquet Chef.
• Ensure that the staff upholds the quality standards set forth by the Chef.
• Ensure product consistency.
• Ensure that the staff meal kitchen area is clean and sanitary at all times.
• Participate in daily meetings with Banquet kitchen staff.
• Participate in regular meetings with the Banquet Chef. 

Qualifications

Qualifications:

• Motivated individual looking to step into a supervisory role and become a seasoned leader.
• A solid foundation of sound cooking techniques.