What are the responsibilities and job description for the BANQUET CHEF DE CUISINE position at Farmington Country Club?
Responsible for the daily operation of the Special Events kitchen, including training and supervising staff; supervising the execution of house-made stocks, soups, and sauces; event menu writing, maintaining a clean, safe, and sanitary kitchen; and managing production and purchasing based on the budget. Manages the Club’s staff meal program to ensure consistent quality and menu variety.
Qualifications:Responsibilities:
- Train and supervise Special Event Cooks, Garde Manger Chef, and Banquet Sous Chefs.
- Place orders for products needed for events and ensure proper quality upon receipt
- Oversee the prep and execution of all pre-function tastings
- Be present for and coordinate all holiday events and wine dinners
- Supervise the production of soups, stocks, and sauces
- Ensure the quality standards set forth by the Chef are upheld by the staff
- Ensure product consistency in accordance with the guidelines created in cooperation with the Executive Chef
- Hold daily meetings with Special Events kitchen staff
- Participate in regular meetings with the Special Events Culinary Leadership Team
- Present annual performance reviews to staff
- Contribute to the Event menu writing process
- Maintain an organized and sanitary work environment in accordance with the standards set forth by the Chef
- Maintain a positive and nurturing environment for both FOH and BOH team members
- Analyze and manage the financial performance of the Banquet kitchen and ensure that monthly and annual goals are met
- Attend monthly financial meetings
- Attend weekly BEO Meetings and weekly department meetings
Qualifications:
• A minimum of 5 years of similar supervisory experience in a professional kitchen is preferred