Overview

At the direction of the General Manager, the Banquet Chef is responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for banquet and private party events and other areas as needed. Responsible for completing all daily and weekly cleaning and production assignments as required by the General Manager.

This role pays an hourly rate of $12.00-$15.00

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 7, 2025.

Responsibilities

• Responsible for thorough understanding of daily function sheets in order to coordinate set-up of prep and organization of private parties and banquet events.
• Preparation of and storage of all food items necessary to operation of station in adherence with quality standards.
• Maintain required quantity of items used by other staff of the kitchen, ie. dressings, salsas, soups, etc.
• Communication with the Food and Beverage Manager and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation.
• Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines.
• Proficient in sauce making, cooking techniques for all types of meats, seafood and vegetables.
• Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Assist fellow Employee Partners, Members and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
• Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.

Qualifications

About you:

• 2-3 years kitchen experience
• Prefer culinary training
• Health & Sanitation Card
• Ability to communicate and follow instructions.
• Indoor environment, fast pace

Physical Requirements:
Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.

Primary tools/equipment used in this position and approximate weight:
Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)

Attendance Requirements for this position:
Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.