Overview:

The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing leadership

and management of kitchen staff, growing, and developing product offerings and menus, and managing profitability of food items.

This role pays an hourly wage of $30 to $32.

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until Oct 24, 2024

Responsibilities:

Provide guidance and direction for all day-to-day event operations

Assist in the hiring, training, coaching, and development of banquet Culinary staff

Plan and manage the procurement, production, preparation, and presentation of food

Ensure that all BOH operations adhere to proper safety and sanitations standards

Understand and operate within cost guidelines and targets

Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards

Work with the front of house team to ensure proper execution of events

Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms

Ordering, receiving and proper rotation of food and kitchen goods.

Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.

Consistent preparation 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.

Complete daily, weekly, and monthly management administrative duties including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation

Assist in menu design and direct food presentation, production, and control including all food for all events which may include breakfast, lunch, and dinner events, private events, weddings, amenities, and special events, etc.

Control labor and operating expenses through effective planning, recipe management,

purchasing decisions, and revenue generation solutions

Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.

Supporting Employee Partners and participating in daily and weekly management meetings

Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.

Qualifications:

About you

2-3 years as line cook

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.)