What are the responsibilities and job description for the Banquet Chef position at OAKMONT COUNTRY CLUB?
We are looking for a skilled and motivated Banquet Chef to join our culinary team. In this role, you will support banquet and catering operations for parties, events, and special occasions, leading the banquet kitchen staff and helping deliver an outstanding culinary experience to every member and guest.
Responsibilities
Culinary & Event Execution
- Assist banquet and catering staff with banquets, parties, and other special events
- Continually enhance the culinary experience of banquet and event guests
- Ensure all menu items are prepared according to recipes and the hotel’s operating standards
Kitchen Leadership & Team Development
- Establish daily priorities and assign production and preparation tasks to banquet kitchen staff and chefs
- Identify the development needs of kitchen staff and provide coaching and mentoring to build their knowledge and skills
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met
Financial & Purchasing Management
- Review sales and food costs with the Executive Chef to ensure the banquet kitchen meets budgeted costs
- Assist the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing
- Communicate kitchen needs to purchasing and storeroom personnel
- Help determine minimum and maximum stock levels for all food, cooking supplies, and equipment
Quality, Safety & Compliance
- Conduct frequent walkthroughs of each kitchen area and direct staff to correct any deficiencies
- Maintain food preparation, handling, and storage standards
- Oversee the regular cleaning of all equipment used in the banquet kitchen
- Ensure compliance with all applicable laws and regulations
Inventory & Planning
- Maintain inventory control procedures
- Ensure the banquet kitchen is fully prepared for the following day’s work
Must have open availability, including evenings, weekends and holidays. Competitive salary and benefits are offered.
Qualifications:Requirements:
- 3-5 years progressive experience in a high-volume hotel, resort or banquet operation with a focus on fine dining required in a leadership role;
- Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency;
- Must have ServSafe Food Protection Manager Certification or industry equivalent.
- Successful completion of a technical culinary education or apprenticeship program required;
- All applicable qualifications from applicants will be accepted.
- Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time.
- Able to grasp, lift and/or carry up to 50 lbs. as needed.
- Finger/hand dexterity to operate kitchen machinery, knives, etc.
- Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.
- Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation