POSITION: BANQUET CHEF

LOCATION: WESTCHESTER COUNTRY CLUB | RYE, NY

DEPARTMENT: BANQUETS | CULINARY

COMPENSATION: EXEMPT POSITION, $80,000-$90,000 COMMENSURATE WITH EXPERIENCE, BONUS POTENTIAL, FULL HEALTH AND WELLNESS BENEFITS

POSITION OBJECTIVE:

This position is responsible for all culinary areas in the Main Kitchen including Banquet and Catering production. Employee dining room preparation, supervision and support. In season, this position also oversees the production execution of offsite club events, i.e. The Beach Club and special events, golf outings and snack bars.

ESSENTIAL JOB FUNCTIONS:

• Responsible for hiring and training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures

• Oversee all production staff to ensure adherence to recipes and use records, as well as adherence to butchering guidelines (tracking yields)

• Perform daily pre-shift meetings that give an overview of events and explain assignments for cooks where they may be needed according to production and business needs

• Ability to work and/or oversee any BOH Culinary or stewarding hourly position as well as receiving food and culinary department goods

• Responsible for executing daily purchasing according to par levels, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget

• Work with Controller to supervise Receiver of food position

• Ensure all functions are set up 15 minutes prior to the start time and all cooks at their stations

• Maintain the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists

• Adhere to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily

• Update menus for seasonality and as deemed necessary

• Work directly with the Executive Sous Chef and the Food and Beverage team

• Perform progressive discipline as needed including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents

INCIDENTAL DUTIES:

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.  

PERFORMANCE EXPECTATIONS:

• Must possess desire to continue growth and knowledge

• Must be able to communicate and interact professionally with Members and Staff in English language

• Must be able to move fast and multitask in a fast paced, high stress/pressure environment

• Ability to work nights, holidays, and weekends depending on business needs

JOB QUALIFICATION STANDARDS:

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position. 

 EDUCATION AND EXPERIENCE:

• Culinary degree strongly preferred and/or minimum of 4 years working in a Culinary Supervisory position with large staff

-  Food Handlers/Sanitation license, with a clear understanding and commitment to impeccable sanitation practices

KNOWLEDGE AND SKILL REQUIREMENTS:

• Well-versed in Culinary terms and well-rounded in various Line Cook positions and roles (Prep, Line production, Pastry, Steward, Utility and Receiver)

• Thorough understanding of proper cooking methods

• Proficiency in Microsoft Office (Excel, Outlook, Word) and basic computer skills

• Previous knowledge of Jonas POS System a plus

• Demonstrated ability to read labels and understand HACCP and SDS material training guidelines

• Previous use of costing program preferred

• Ability to communicate in Spanish a plus

PHYSICAL, SENSORY, AND MOTOR DEMANDS:

• Frequent Standing for extended periods of time (up to 10 hours)

• Frequent Walking to collect or deliver goods in various kitchens and or reception areas

• Regular lifting up to 50 lbs.