BANQUET CHEF DE CUISINE

Farmington Country Club•Charlottesville, VA

36d•Onsite

About The Position

Responsible for the daily operation of the Special Events kitchen, including training and supervising staff; supervising the execution of house-made stocks, soups, and sauces; event menu writing, maintaining a clean, safe, and sanitary kitchen; and managing production and purchasing based on the budget. Manages the Club’s staff meal program to ensure consistent quality and menu variety.

Requirements

A minimum of 5 years of similar supervisory experience in a professional kitchen is preferred

Responsibilities

Train and supervise Special Event Cooks, Garde Manger Chef, and Banquet Sous Chefs.
Place orders for products needed for events and ensure proper quality upon receipt
Oversee the prep and execution of all pre-function tastings
Be present for and coordinate all holiday events and wine dinners
Supervise the production of soups, stocks, and sauces
Ensure the quality standards set forth by the Chef are upheld by the staff
Ensure product consistency in accordance with the guidelines created in cooperation with the Executive Chef
Hold daily meetings with Special Events kitchen staff
Participate in regular meetings with the Special Events Culinary Leadership Team
Present annual performance reviews to staff
Contribute to the Event menu writing process
Maintain an organized and sanitary work environment in accordance with the standards set forth by the Chef
Maintain a positive and nurturing environment for both FOH and BOH team members
Analyze and manage the financial performance of the Banquet kitchen and ensure that monthly and annual goals are met
Attend monthly financial meetings
Attend weekly BEO Meetings and weekly department meetings