POSITION SUMMARY:

The Banquet Chef is responsible for production of all food needs for banquet functions and private parties. He/she is also responsible for managing banquet function’s food costs, supervising production staff used for banquet events, and ensuring quality and consistency in food service to our members and guests is always maintained.

• Be knowledgeable of and comply, at all times, with Club’s standards, policies and regulations to encourage safe and efficient operations.
• Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club.
• Establish and maintain professional standards of conduct, personal appearance and grooming, which include wearing the proper uniform while working, and observing personal cleanliness rules at all times.
• Ensure that high standards of sanitation cleanliness are always maintained in all areas.
• Manage food production, menu planning and implementation.
• Manage food production for banquet functions including special in-house buffets, cookouts, barbeque, holiday buffets and Sunday brunches.
• Assist with production of daily specials for restaurants when requested.
• Assist the Executive Chef whenever reduced banquet volume allows.
• Serve as the banquet function representative in BEO meetings to assist in the planning of food-related aspects of each special event.
• Establish and adhere to food cost goals for banquet functions; take corrective action as necessary to ensure that financial goals are attained.
• Operate food production equipment according to manufacturer’s instructions.
• Determine necessary stock levels and requisition items that are needed and if necessary.
• Monitor purchases to define if deliveries are correct.
• Coordinate communication for banquet functions with front and back of the house.
• Assist Executive Chef with supervision of employees, menu planning and related production activities.
• Effectively lead, coach, mentor and motivate kitchen staff. Counsel and discipline staff when necessary. Monitor performance regularly.
• Consistently maintain standards of quality, cost, eye appeal and flavor of foods.
• Ensure proper staffing and training for maximum productivity and high standards of quality.
• Manage and control food and payroll costs to achieve maximum profitability and established controls to minimize food and supply waste.
• Make recommendations for maintenance, repair and upkeep of kitchen, its equipment and other areas of the club.
• Adhere to state and local health safety regulations and maintain security and safety in all work areas.
• Performance other related duties as assigned.

• Culinary school graduate.
• Minimum of two (2) years’ experience as Banquet Chef or five (5) years’ experience as Line Cook.
• Food safety certification required.
• Possess basic computer skills, including Microsoft word and excel.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Must be familiar with and have worked with all kitchen equipment.
• Excellent time management skills, listening skills, oral/written communication skills and positive interpersonal skills required.
• Ability to effectively supervise all kitchen food production staff in absence of Executive Chef.
• Proven familiarity with all aspects of kitchen operations.
• Demonstrated results oriented and capable of working with minimal direction.
• Excellent team player with ability to work hands on in a fast-paced environment.
• High internal standards of quality and service.

• Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Requires ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling or lifting up to 50 pounds.
• Continuous repetitive motions.
• Requires excellent hand-eye coordination and sense of taste and smell.
• Possess basic computational ability and mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• 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 and maintain composure and objectivity under pressure.
• Ability to communicate effectively with food and beverage staff of diverse backgrounds, cultures, and education levels.
• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members, guests, and staff members.

About Glen Oaks Country Club:

Glen Oaks Country Club, developed in 1991, is an award-winning gated community and country club in West Des Moines, Iowa. Glen Oaks was previously named the #1 golf course in the State of Iowa by Golf Digest. The clubhouse, golf course and residential community is situated on 532 acres of land. The community is shared by an intimate group of friends and families who truly appreciate a lifestyle marked by quality, tradition and unrivaled amenities. The club features a resort-style aquatics park, patio bar & ice cream shoppe, custom culinary offerings with an on-site Executive Chef, a fitness room with on-site personal trainer and a stunning 18-hole Tom Fazio designed golf course that complements the exceptional beauty that is Glen Oaks Country Club.