Overview

The Part-Time Banquet Sous Chef is involved with all aspects of the Banquet Culinary operations focusing on privateevents, catering, and special events. Operational duties and responsibilities include providing leadershipand management of kitchen staff, growing, and developing product offerings and menus, and managing

This role will pay an hourly wage of $25 to $28.00. 

For PT roles: Benefits: 401(k) savings plan and 401(k) matching.

profitability of food items.

Responsibilities

• Provide guidance and direction for all day-to-day event operations• Assist in the hiring, training, coaching, and development of Banquet Culinary staff• Plan and manage the procurement, production, preparation, and presentation of food• Ensure that all BOH operations adhere to proper safety and sanitations standards• Understand and operate within cost guidelines and targets• Maintain complete knowledge of and comply with all departmental policies, procedures, andbrand standards• Work with the front of house team to ensure proper execution of events• Organize and help in the service of all activities concerning ala carte, employee meals andevents• Ordering, receiving and proper rotation of food and kitchen goods.• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole,including equipment, counters, tools, waste areas, etc.• Consistent preparation and presentation based on overall standards, including portion size, ofdaily special, salads, entrees, etc. as applicable per work assignment and as designated byExecutive Chef which are produced within ClubCorp's quality standards guidelines.• Complete daily, weekly, and monthly management administrative duties including operationsreports, financial documentation, standard operating procedures, safety and sanitationchecklists, and ordering and inventory documentation• Assist in menu design and direct food presentation, production, and control including all foodfor all events which may include breakfast, lunch, and dinner events, private events, weddings,amenities, and special events, etc.• Control labor and operating expenses through effective planning, recipe management,purchasing decisions, and revenue generation solutions• Coach and teach the team by working side-by-side with them as needed to teach differenttechniques, prepare new items, etc.• Supporting Employee Partners and participating in daily and weekly management meetings

• Because of the fluctuating demands of the company's operation, it may be necessary that eachEmployee Partner perform a multitude of different functions; therefore, as an essential part ofyour position, you will be expected to help others when the occasion arises, just as otherEmployee Partners are expected to help you. Accordingly, you may be expected to performother tasks as needed or as directed.• Adhere to all of the various company, club and department written mandatory standards ofoperations, policies and procedures, manuals, memos, oral instructions, etc., all of which go tomake up the essential functions of the job.

Qualifications

• Previous Sous Chef experience
• Previous Banquet Culinary experience
• Previous Leadership and Team Management Experience
• ServeSafe Food Handler Certification
• Ability to communicate and follow instructions
• Flexible schedule and ability to work mornings, evenings, and nights as needed based on the events schedule

Physical Requirements:

• Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders,squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending,lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, andseeing.
• Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)