Banquet Chef

OAKMONT COUNTRY CLUB•Oakmont, PA

1d•Onsite

About The Position

Oakmont Country Club is seeking a dependable and enthusiastic Banquet Chef to help deliver exceptional dining experiences for private parties and events. Working under the direction of the Executive Chef or Executive Sous Chef, you will deliver an unforgettable culinary experience for our members and guests while maintaining the highest standards of food quality, presentation, cleanliness, and safety.

Requirements

3-5 years progressive experience in a high-volume hotel, resort or banquet operation with a focus on fine dining required in a leadership role.
Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.
Must have ServSafe Food Protection Manager Certification or industry equivalent.
Successful completion of a technical culinary education or apprenticeship program required.
All applicable qualifications from applicants will be accepted.
Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time.
Able to grasp, lift and/or carry up to 50 lbs. as needed.
Finger/hand dexterity to operate kitchen machinery, knives, etc.
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation.

Responsibilities

Assist Banquet/Catering staff with banquets, parties, and other special events.
Able to continually enhances the culinary experience of banquet or event guests.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Review sales and food cost with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
Identifies the developmental needs of kitchen staff and provide coaching, mentoring to improve their knowledge or skills.
Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
Ensures compliance with all applicable laws and regulations.
Communicate the kitchen needs with the purchasing and storeroom personnel.
Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
Maintains food preparation handling and correct storage standards.
Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day’s work.
Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
Ensure that all staff prepares menu items following recipes in accordance with the hotels operating standards.