What are the responsibilities and job description for the Banquet Sous Chef position at Myers Park Country Club, Inc?
Description
MPCC is looking for a passionate Banquet Sous Chef to join our culinary team! You'll work alongside a skilled crew while assisting the Executive Sous Chef in creating exceptional dining experiences for banquets, special events, and club functions. We're looking for someone with flexible availability who thrives in a dynamic environment, enjoys leading a team, and takes pride in delivering top-quality cuisine. If you’re passionate about food, teamwork, and unforgettable events—this is the role for you!
Requirements
- Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials, ensuring cooking methods, garnishing, and portioning follow club standards.
- Ensure consistency and quality in hot food execution, including proper cooking techniques and plating standards.
- Collaborates on menu development by refining hot entrée selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus.
- Assists the Executive Chef and Executive Sous Chef with inventory management, pricing, cost controls, requisitioning, and food production.
- Conducts daily raw cost tracking to ensure all items are accounted for.
- Takes full charge of the kitchen in the absence of the Executive Chef and Executive Sous Chef and personally works any station as needed to support the team.
- Assists in the supervision and training of employees while managing proper staffing for maximum productivity while controlling food and payroll costs for profitability.
- Collaborates with the banquet team to execute high-end buffets, large-scale plated meals, and special events.
- Coordinates with front-of-house staff to ensure seamless service and proper presentation for special functions.
- Makes recommendations for maintenance, repairs, and overall upkeep of kitchen equipment and enforces and follows proper sanitation and hygiene practices.
- Assists with administrative duties, including scheduling, menu costing, and reporting as assigned by the Executive Chef and Executive Sous Chef.
- Communicates with dining service staff during daily line-ups and expedites food orders during peak service hours.
- Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories while supporting food procurement, receiving, storage, and issuing processes.
- Oversees buffet presentations and inspects mise en place before service to maintain quality standards.
- Reports all member and guest complaints to the chef and assists in resolving issues.
Qualifications/Education:
- A degree from post-secondary culinary arts program.
- Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
- Must be familiar with and have worked with all kitchen equipment.
- Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
- Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
- Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
- Knowledge of and ability to perform required role during emergency situations.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in a hot, humid and noisy environment.
After filling out your application, we ask for just 5 more minutes of your time to complete this Predictive Index behavioral assessment. What this allows us to do is better understand your needs as an employee.
