Banquet Sous Chef

Ravenwood Golf Club•Victor, NY

2d•$20 - $25•Onsite

About The Position

At Ravenwood Golf Club, we are looking for a staff member that exudes a strong work ethic, a "do what it takes" mentality, and is open and flexible to change as we continue to improve our operations. We are looking for those that don’t just say they are passionate about food but prove it by putting in extra effort and care into every detail of what they do, no matter the grind. The right candidate is always willing to learn a better way of doing something and welcomes direction from our leadership. We are building a true team with a culture of collaboration in developing our menu and new kitchen operations. Our ownership truly believes in equitable wages and life/work balance. The main qualifications are the right attitude, willingness to learn and improve, and a willingness to be flexible with evolving kitchen operations. If this is you, you have found a great opportunity to work with good people to create a special environment and make amazing food. We are looking for a professional Banquet Sous Chef to prepare food for up to 300 guests. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Requirements

3+ years of kitchen experience in a similar role
Experience in leading and supervising hourly team members.
Experience working within budget parameters.
Must be familiar with and have worked with all kitchen equipment.
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Strong knowledge of cooking methods, kitchen equipment, and best practices.

Nice To Haves

A degree in Culinary Arts is not required but is a plus.

Responsibilities

Assumes the responsibilities of the Head Banquet Chef in their absence.
Assisting the Head Banquet Chef and the Executive Chef in managing the kitchen operations.
Ensuring food quality, and maintaining standards of cleanliness and safety.
Menu planning and preparation, cost analysis, stock management, food quality control, sanitation and safety.
Train and supervise staff, create menus, and order supplies.
Assists in the production of all food produced and served, as well as any food that is transported out of the unit for any catered event.
Responsible for the successful execution of all breakfast, lunch, and dinner events.
Maintain an orderly work area in the kitchen as well as in all areas where catering operation takes place.
Provides direction to the daily kitchen staff, both production and utility of staff.
Assists with forecasting food needs for all the banquets.
Attends weekly BEO meetings.
Performs other duties as assigned to assist the department in obtaining and maintaining its mission.
Works cooperatively with others and accepts direction from supervisors.
Prepares all food items as directed in a sanitary and timely manner according to Ravenwood Standards.
Ensures the implementation of recipes, portion controls, and presentation specifications as set.
Restocks all items as needed throughout shift.
Cleans and maintains stations in practicing good safety, sanitation, organizational skills.
Has understanding and knowledge to properly use and maintain all equipment in stations.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage area.
Performs additional responsibilities, although not detailed as requested by the Head Banquet Chef and Executive Chef.
Responsible for keeping kitchen, dish and storage areas CLEAN and ORGANIZED to Ravenwood Golf Club standards.
Receives product by verifying invoice and checking freshness of product.
Put all received product in designated area.