Banquet Sous Chef

Big Canyon Country Club Careers•Newport Beach, CA

4d•$85,000 - $95,000•Onsite

About The Position

Big Canyon Country Club is now accepting Applications for: Banquet Sous Chef. The Banquet Sous Chef supports the Executive Chef in leading culinary operations, with primary responsibility for banquet and club event production. This role ensures consistently high standards for food quality, presentation, service, sanitation, and operational execution across all assigned functions.

Requirements

Ability to coordinate a team of diverse personalities and skill sets using excellent communication and organizational skills.
Well-versed in various cuisines and cooking techniques.
Proven leadership skills with the ability to self-start.
Understanding of food cost analysis, menu development and inventory control systems.
Ability to interact with members and discuss food, ingredients and presentation.
Knowledge of and ability to maintain state and federal health code standards.
Ability to communicate verbally and in writing English.
Minimum of 2-4 years restaurant/Hotel background as a Sous Chef required.
Ability to write, grasp, stand, sit, walk, repetitive motion, bending, climbing, listening, and ability of hearing, speaking, and visual acuity.
Must have manual dexterity and able to operate all necessary equipment of kitchen including office equipment such as computers, printers, telephones, photocopiers and other office equipment.

Nice To Haves

Culinary school preferred or associate’s degree.
Country Club or Dinner Club experience preferred.
Some verbal Spanish is a plus.
Knowing how to use programs such as Birch street is a plus.

Responsibilities

Recruit, train, develop, and motivate culinary supervisors and staff to consistently meet or exceed established food preparation and presentation standards.
Train culinary staff to follow clearly defined recipes, monitor execution, and identify opportunities to continuously improve the club’s cuisine.
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Ensure that all kitchen equipment is properly maintained and kept in safe working order in accordance with applicable health and safety standards.
Follows and enforces all applicable safety procedures specified for kitchen and food services areas.
Understands and consistently follows proper sanitation practices including those for personal and staff hygiene.
Consults with dining service personnel and management during daily line-ups and training.
Personally, handles member issues and advises Food and Beverage leadership regarding appropriate corrective action.
Plans and assists in regularly scheduled department meetings.
Assures that all standard operating procedures for inventory control and requisitioning food are in place and consistently utilized.
Directly supports Purchasing in procurement, product rotation and building relationships with vendors.
Monitors kitchen employees’ timecards to ensure compliance with posted schedule and appropriate staffing levels.
Works cohesively to maintain the financial obligations of the department in conjunction with the Executive Chef, Food and Beverage Director and Purchasing.
Successfully executes banquets and club events.
Conducts all hourly staff performance reviews and assists in kitchen management reviews in accordance with restaurant policy.
Assures time keeping by hourly employees is following federal and state regulations.