Executive Banquet Chef

Olympic Club•San Francisco, CA

31d•Onsite

About The Position

The Olympic Club, a private membership athletic club, is seeking for an Executive Banquet Chef located at our City Clubhouse. Our members enjoy 2 campuses, 19 sports, world renowned golf courses, exceptional social and athletic programs as well as 18 hotel rooms and 5 Food & Beverage outlets. The City Clubhouse is a spectacular historic building in downtown San Francisco offering eighteen hotel rooms, dining and banquet facilities, athletic courts, two pools, a fitness center, locker rooms, a retail shop and other amenities including massage, steam/sauna, shoeshine, and a barbershop. Overlooking the beautiful Pacific Ocean, the Lakeside Clubhouse boasts two championship golf courses, the Lake and Ocean, and one executive course, the Cliffs. With its spectacular view of the golf courses, the Lakeside Clubhouse offers dining and banquet facilities, locker rooms, tennis courts, and a fitness center with lap pool. Position Overview: Reporting to and collaborating closely with the Director of Culinary, the Executive Banquet Chef will support the Executive Chef and Executive Sous Chef with the daily operations of the City Clubhouse which includes two food and beverage outlets and a large-scale banquet operation.

Requirements

Minimum 3 years’ experience as an Executive sous Chef, Banquet Chef or other kitchen management role overseeing food production and kitchen operations in dining and catering at a high end/upscale hotel or club.
Degree from an accredited culinary school
Serve Safe or equivalent certification and working knowledge of Cal Osha and San Francisco safety, sanitation and health regulations.
Proven success in managing multiple outlets or events.
Broad knowledge of food, wine, cooking techniques, world cuisines, and current industry trends.
Highly organized, self-motivated, creative, and exceptional team player
Excellent communicator, both verbal and through email, and interpersonal skills
Proven ability to lead, motivate and develop team members.
Ability to organize days from information BEOs.

Nice To Haves

Work experience within the club/hospitality industry.
Experience with club management systems a plus.
Previous experience working with Union employees.

Responsibilities

Collaborate with the management team and union team to prepare food items for banquets, employee dining and help in outlets when needed.
Mentor, train, supervise and hold accountable Culinary Department staff.
Order and inspect all food items obtained from purveyors to make sure they meet standards.
Ensure quality and consistency in preparation & presentation of menu items.
Assist with seasonal menu development and new culinary programs.
Maintain monthly budgeted food and labor costs.
Work with catering for room set ups for events.
Regular attendance required based on business levels and needs.
Adheres to all federal, state, local and San Francisco laws regarding health, safety & employment.
Regular attendance required based on business expectations and needs.
Complies with all federal, state, and local employment laws, safety regulations and guidelines, Olympic Club bylaws and house rules, Club policies and procedures and Union contracts.
Ensure payroll is completed on time and correct for all culinary staff.
Attend Management meetings and other meetings as requested by the club, General Manager or Director of Culinary.