Northwood Club was established in 1946. We are a premier country club located in Dallas, Texas, best known for hosting the 1952 U.S. Open. The club has been part of the Distinguished Clubs of the World Emerald Designation for outstanding member service. Named best overall country club in 2022 & 2023 in Avid Golfer Magazine. Our staff consists of a wide range of professionals who are well recognized in areas of Tennis, Golf and Culinary. Our culinary team work seamlessly with the F&B front of the house and need someone who can help build this relationship and as well as with our membership. Our food and beverage departments has an annual revenue of 3.2 million. Northwood Club provides an exceptional member experience in all areas of food and beverage and is committed to continued quality improvement.
Position:
Reports to: Executive Chef, Sous Chef and Banquet Chef
Classification: Hourly and Non Exempt
General Purpose: Responsible for supervising banquet cooks and execution of prep and cooking for banquet meals in the evening. Must be able to work in a team-oriented, high volume guest centric environment to provide an exceptionally distinctive member experience. Ability to work a flexible schedule based on event bookings. Exellent communication skills required to ensure proper communication with Catering, Banquet Manager, & Director of F&B.
Essential Duties:

• Prepare high quality food items in large and/or multiple quantities per banquet event orders
• Follow recipe and presentation guidelines to meet or exceed members' expectations
• Coordinate cooking times to support timely and efficient delivery through the kitchen to tables/buffet is satisfactory
• Ensure proper food safety and sanitation standards to ensure member safety
• Meeting special requests and dietary restrictions when needed while ensuring same high quality standards
• Maintains flexibility to take on new and different tasks as directed by the Department Manager/Supervisor.
• Incorporates safe work practices in job performance
• Attends staff meetings when required

Education/Experience: High school education; or up to five years related experience or training; or equivalent combination of education and experience.
Language Skills: May be required to read banquet event orders and recipes. Must be able to print and speak simple sentences.
Mathematical Skills: May be required: to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Use measuring methods.
Reasoning Ability: May be required: to apply common sense understanding to carry out simple one and two step instructions; to deal with standardized situations with only occasional or no variables.
Physical Demands: Frequently stands and walks; uses hands to finger, feel or handle; reach with hands and arms. Occasionally stoops, kneels, crawls, crouches, sits, talks or hears. Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds.
Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus.
Environment/Noise: Frequently works in hot and humid conditions (non-weather) and near stoves and ovens. Regularly works in extreme heat (non-weather). Noise level is moderate.
Certificates/Licenses: Must be at least age 18. Certifications in City of Dallas Food Safety, and Certified Culinarian preferred but not required.
Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the employee may be required to communicate with English speaking members or co-workers, the manuals for equipment the employee may use are in English).

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.