Banquet Sous Chef

The Druid Hills Golf Club is excited to find an experienced and enthusiastic Banquet Chef to join our talented culinary team!

JOB SUMMARY:
Responsible for day-to-day operation of the Banquet kitchen. Supervises and delegates task and duties to all banquet cooks keeping membership satisfaction at the forefront at all times. Works in conjunction with the Chef and is instrumental in achieving current food service goals and budgets.  Accountable for food and labor costs.  Responsible for the hiring, training and disciplinary action of employees in the food service department. Executes all other requests delegated by the Executive Chef and Executive Sous Chef.

QUALIFIED APPLICANTS ONLY

Competitive Pay ~ Teaching Environment ~ Scratch Kitchen ~Comprehensive Health Insurance ~ PTO and Holiday Pay ~ 401(k) Matching ~ Golf Privileges ~ Parking and Meals ~ and much more!

Duties

  1. Responsible for all banquet menus and food products served in the club catered events.
  2. Responsible for meeting all required deadlines. All events must be completed per BEO specifications a minimum of 15 minutes prior to start time. Responsible for advance planning to achieve deadlines.
  3. Communicates with Executive Chef, Catering Director and kitchen employees on a daily basis and updates them on day-to-day operation regarding event execution and status.
  4. Most hold subordinates accountable for daily tasks, production, adherence to specifications and timeliness.
  5. Provide training manuals and updating them prior to new menu rollouts.
  6. Daily inspections to make sure team is adhering to the highest quality of ingredient and method of execution to ensure member satisfaction
  7. Be visible in the front of the house with members to form relationships and be accessible for their requests.
  8. Responsible for weekly labor costs and food costs goals. With the Executive Sous Chef, manages payroll and paperwork necessary for new employees and terminations.
  9. Responsible for ordering and inventories through the purchasing team. Maintains established purchasing specifications to insure the highest quality product possible.
  10. Writes weekly schedules adhering to set labor guidelines without sacrificing quality of product or service. Submits Overtime to Executive Chef for approval.
  11. Attends and is involved in all BEO meetings. Attends all management meetings. Hold daily lineups and kitchen meetings with the team to ensure consistency of product, highest level of sanitation and hygiene in kitchen is met.
  12. Communicates with assistant managers, banquet manager, banquet captains and servers on an ongoing basis to ensure all banquet functions receive the highest quality food items and service in a timely manner
  13. Oversees the taking of daily inventories of sauces, stocks, bases, dressings, etc. Establishes based on inventory and business forecast, daily production and assign production to subordinates to consistently ensure the highest quality preparation and presentation.
  14. Establishes and maintains professional standards of conduct and appearance at all times and manages by example, showing his/her leadership and self-control to always works towards a common goal.
  15. Checks readiness of banquet line prior to service/event time.
  16. Delegate responsibility and authority to subordinates for specific tasks and follows up. Provides clear and complete instruction, states expectations precisely and uses subordinates capabilities most effectively.
  17. Evaluates subordinates, apprentices and externs on and ongoing basis and takes corrective actions accordingly. Follows progressive discipline procedures and policies.
  18. Reports any equipment deficiencies to maintenance at once or contacts the Executive Chef if severe.
  19. Prepares Performance Evaluations of non-salaried banquet staff and reviews with Chef and Sous Chef
  20. Completes assigned tasks in an accurate and timely fashion.
  21. Is sensitive to member and guest requests and tries to accommodate any reasonable special request.
  22. Prepares reports and performs administrative duties as assigned by Executive Chef.
  23. Writes, costs and implements menus in conjunction with the Executive Chef, according to established cooking philosophies. Maintains a complete daily knowledge of menu preparation and presentation.
  24. Initiates, builds, prepares, implements and changes on an ongoing basis station booklets, recipes, guidelines and standards for all food served.
  25. Manages dating, labeling and covering in walk in coolers and freezers.
  26. Maintains safety and security in workstation. Follows all proper OSHA safety guidelines for the kitchen
  27. Performs material handling tasks, which may require bending, stooping and lifting at least 50 pounds.
  28. Performs other necessary tasks as assigned by executive chef.

Qualifications

  • A culinary degree or ACF equivalent is preferred
  • At least 2 years prior Banquet production experience required, preferably in fine dining, high end hotels, or private clubs
  • At least one year proven supervisory experience
  • Serve safe certification is preferred, and/or has a sound understanding of sanitation practices and the ability to obtain Servsafe certification
  • Must be able to lift at least 50 lbs on a regular basis
  • Must be able to stand long durations, up to 8 hours on a regular basis
  • Able to understand and communicate the English language
  • Must be able to communicate effectively to team members and managers
  • Possess a team member spirit and work closely with others
  • Have a sense of urgency and ability to meet required deadlines
  • Strive to exceed member expectations
  • Strong attention to details 
  • Anticipate needs and be consistent in delivering superior experiences
  • Have caring and respect for all; act with the utmost integrity
  • Able to do simple arithmetic
  • Understating of how kitchen equipment operates
  • Proficient in Microsoft Office Suite; possess the ability to learn new computer software

All employees must maintain a neat, clean and well-groomed appearance per company standards. 

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the club. This includes nights, weekends and holidays. All employees are required to fully comply with Druid Hills Golf Clubs rules and regulations.

This job posting is not an exclusive list of all job functions that an employee in this position may be asked to perform from time to time. Druid Hills Golf Club is an equal opportunity employer and drug free work place. Background Checks, skills test and professional Reference Checks are required.  EOE/M/F/D/V

Benefits include comprehensive health insurance coverage, 401k, PTO/Holiday pay, free employee parking, complimentary employee meals and golf privileges, and opportunities for professional development. Out of town applicants may be eligible for temporary housing assistance.

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