Great River Golf Club - Lead Banquet Chef

Sacred Heart University•Milford, CT

6d•Onsite

About The Position

The Lead Banquet Chef is responsible for overseeing all operations within their assigned section of the kitchen. This includes, but is not limited to, the preparation of ingredients and menu items, maintaining high standards of sanitation and food safety, and ensuring efficient kitchen operations. The Lead Banquet Chef is expected to consistently deliver high-quality products in a timely manner, meeting the expectations of the Executive Chef as well as clients and guests while supporting the successful execution of banquet and catered events.

Requirements

Minimum of 5 years’ experience as cook in a club environment and/or combination of formal training in culinary arts through a vocational school, community colleges, culinary schools and/or university degree programs in hospitality.
Strong working knowledge of food safety, sanitation, and general workplace safety standards with general knowledge of Health Department requirements.
(QFO) Quality Food Operator Certification or ServSafe Certification.
Must be a strong culinarian with a passion for continuous self-improvement and team building.
Must demonstrate culinary competence across different ethnic and cultural areas.
Good people skills; excellent communication skills.
Self-starter who can work independently as well as within a team environment.
Friendly and welcoming customer service.

Responsibilities

Participates in activities of cooks and other associates engaged in preparing, cooking and serving food.
Ensures all food handling, sanitation and customer service standards are met.
Works closely with the front of the house staff and management to ensure delivery of top quality, consistent, creative and contemporary fare along with traditional country club offerings.
Take ownership from production to the final delivery of the end product.
Continually exceeds expectations for both members and guests.
Ensures proper presentation, Final display and set up, food quality, portion control and maintenance of proper serving temperatures.
Tracks food use, waste and consumption to requisition or purchase product.
Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory.
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area.
Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements.
Helps the Executive Chef in creating and developing recipes and menus which reflect seasonality and cost containment.
Creates luxury for the senses by developing and implementing a fine dining experience in Monty’s River Grille.
Performs other duties as assigned.