Banquet Chef - Esplanade Golf & Country Club Job at ICON Management Services, Inc
Benefits: ICON Management offers benefits to all full-time employees on the first of the month following 60 days of employment. The following benefit programs are available to eligible employees:
Job Description: The Banquet Chef serves as the “second-in-command” of the kitchen and shares in the responsibilities and successes of the overall dining experience for Guests. The Banquet Chef must be able to lead the kitchen in all culinary processes and production while maintaining the highest quality and cost standards. It is also the Banquet Chef’s responsibility to ensure the needs of the members and guests are always exceeded while remembering you represent the face of a company focused on providing ICONic service.
Essential Job Functions:
Schedule Requirements: Must be available for all shifts including weekends and holidays.
- Health Insurance with employer contribution
- 401k with employer contribution
- Vacation
- Paid holidays
- Life Insurance
- Employee Assistance Program
Job Description: The Banquet Chef serves as the “second-in-command” of the kitchen and shares in the responsibilities and successes of the overall dining experience for Guests. The Banquet Chef must be able to lead the kitchen in all culinary processes and production while maintaining the highest quality and cost standards. It is also the Banquet Chef’s responsibility to ensure the needs of the members and guests are always exceeded while remembering you represent the face of a company focused on providing ICONic service.
Essential Job Functions:
- Delivers and promotes prompt, courteous, and friendly service to all members, guests, and employees.
- Motivates, trains, and directs staff members on a daily basis.
- Prepares or directly supervises the daily preparation of soups, sauces, and specials.
- Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
- Assumes the complete charge of the kitchen in the absence of the Executive Chef.
- Assists with supervision, sanitation and safety, menu planning, and related production activities.
- Consistently maintains standards of quality, cost, presentation, and flavor of foods.
- Ensures proper staffing for maximum productivity and high standards of quality.
- Controls food and payroll costs to achieve maximum profitability.
- Makes recommendations for maintenance, repair, and upkeep of the kitchen, its equipment, and other areas of the club.
- Prepares reports, and costs menus makes schedules and performs administrative duties as assigned.
- Personally works in any station assigned by the Executive Chef.
- High School diploma is required.
- A culinary degree or continuing education in the culinary field is preferred.
- Must obtain any required local and state licenses or certifications
- Ability to communicate effectively with managers and employees in a fast-paced environment.
- Must be able to perform math computations essential for budgeting and cost analysis purposes.
- Knowledge of fine dining meal preparation preferred.
Schedule Requirements: Must be available for all shifts including weekends and holidays.
- The statements contained herein describe the scope of the responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Please speak to your supervisor if you feel that you require accommodation.
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