Banquet Cook

DIVISION: Silverleaf Club

DEPARTMENT: Culinary

REPORTS TO: Chefs

STATUS: Exempt
JOB SUMMARY
The Silverleaf culinary department is directly responsible for member and guest satisfaction in all food operations including dining, banquets and bar service. To provide friendly, knowledgeable and efficient service to the members and guests in accordance with Silverleaf Club standard operating procedures, mission statement and core values. Most tasks are preformed in a team environment with the employee acting as a team.

Seek opportunities to create memories by anticipating needs, exceeding expectations and building relationships.

QUALIFICATION STANDARDS

Education and Experience:

• High School diploma or equivalent required. Culinary diploma or apprenticeship required
• Strong knowledge of the following: English language, five star customer service; casual, fine dining and banquet food.
• At least 3-5 years of banquet experience
• Food Safety Certification (if not already acquired, will acquire upon employment)

Physical Requirements:

• Flexible and long hours sometimes required; long hours standing, bending, squatting, repetitive motions and/or walking
• Heavy work – Exerting up to (50 pounds) of force frequently. Constantly to lift, carry, push, pull or otherwise move objects. Ability to physically handle knives, pots, supplies & display items as well as grasp, lift & carry same from shelves & transport to every area of the kitchen/club. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (main kitchen, grill kitchen & stone house kitchen, ect.) Proper usage & handling of various kitchen machinery to include slicers, food processors, grinders, mixers, & other kitchen related equipment.
• Must have high level of physical fitness

Unusual working conditions: May be scheduled nights, weekends & holidays. May work indoors, outdoors or off site in a variety of weather conditions; working with wet/slippery floors, sharp objects, fumes and electrical equipment

Ability to physically self-demonstrate culinary techniques, (knife skills, basic cooking principles, plate presentation, safety & sanitation practices.)

Mental Requirements:

• Must be able to convey information and ideas clearly
• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must work well in stressful, high pressure situations
• Must maintain composure and objectivity under pressure
• Safety Sensitive Position

DUTIES & FUNCTIONS
Essential:

• Lead by example, consistently conveying a positive attitude, enthusiasm and pride in your work
• Approach all encounters with members, guests and employees in a gracious, attentive, courteous and service-oriented manner
• Conduct all business for the club as an ambassador of Silverleaf – with integrity and in a professional manner at all times
• Respect all stakeholders’ privacy, perspectives, priorities, time and resources
• Keep fiscal responsibility and member satisfaction in mind when making all business decisions
• Take part in keeping Silverleaf clean and litter free; cleanliness is everyone’s responsibility, take ownership in the club
• Maintain regular attendance in compliance with Silverleaf standards, as required by scheduling which will vary according to the needs of the Club
• Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working
• Comply at all times with Silverleaf standards and regulations to encourage safe and efficient Club operations
• Maintain a warm and friendly demeanor at all times
• Build relationships with members and staff – utilizing the guest history program to recall personal preferences in order to anticipate and exceed member expectations
• Cross-train and perform duties of all culinary positions (grill, sauté, garde manger, pastry & basic food preparation) as scheduled or needed using standard operating procedures
• Assist culinary team members in completing station set up with predetermined mise en place required for each position. Use of opening/closing check lists.
• Ability to read recipes & follow their instructions.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts & portion sizes.
• Maintain and ensure immaculate facilities for guests - Monitor and maintain the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy
• Maintain sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations
• Inform supervisor immediately of any equipment not in proper condition or good working order
• Inform supervisor immediately of needed equipment & supplies.
• Attend daily pre-service meetings to prepare for and anticipate service needs.
• Recognize fellow employees for a job well done in a timely manner.
• Communicate all guest/member complaints and suggestions to your supervisor promptly.
• Follow all culinary department and club policies

Marginal:

• Attend meetings as required by management
• Perform other duties as required

I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND/OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Employee Signature
Date
Supervisor Signature
Date

Job Types: Full-time, Part-time

Pay: $20.00 - $23.00 per hour

Expected hours: 8 – 10 per week

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $20 - $23