Chef de Cuisine Catering/Banquet Chef

Supervisory duties include but are not limited to: Directs work to be accomplished by staff. Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities. Assist with hiring, training, supervising, scheduling and evaluating the work of food production staff. Conducts annual performance reviews of staff.

Participates in section staffing decisions. Ensures staff receives proper training to fulfill requirements of their positions. Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s). Directly supervises employees assigned to the Food and Beverage Program.

Program Management duties include but are not limited to: Plans, directs and supervises the activities of the Food and Beverage operation. Plans food and beverage programs, menus, and internal controls for a successful food and beverage operation. Ensures proper relation of cost of goods to labor, food waste and spoilage.

Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories. Prepares marketing lists, determines food and beverage requirements and related supplies. Inspects deliveries for quality and quantity.

Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards. Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.

Plans, reviews and prices lunch and dinner menus Plans for the utilization of food surplus or leftovers; checks methods of preparation, portion size, appearance. Develops an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.

Ensures food, bar and sundries inventories are taken at the times specified in the Monthly Close-out Report and conducts monthly inventories as assigned. Food Preparation duties include but are not limited to: Prepares different ethnic cuisines and specialty diets such as gluten free, vegan, and Paleo.

Plans menus (with the Executive Chef) for all food outlets in the Club, off premise, special occasions and events. Ensures high standards of sanitation, cleanliness and safety throughout all kitchens and dining areas. Maintains controls to minimize food and supply waste and theft.

Safeguards all food production employees by conducting continuous training to increase their knowledge about safety, sanitation and accident prevention principals.

Develops standardized recipes and techniques for food production and presentation that helps ensure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu-selling prices. Develops seasonal menu items with standardized recipes for the restaurant and for catering.

Evaluates food products to ensure quality standards are consistently attained. Visits dining area periodically to welcome members and receive member feedback. Hosts taste panels to assess feasibility of proposed menu items. Establishes buffet and a la carte menu presentations. Maintains safety and ServSafe training.

Understands and follows proper sanitation practices including those for personal hygiene. Physical Demands: Must be able to lift up to 50 lbs. Regularly conducts inspections of all areas of food production, dining facilities, and storage areas which requires excessive walking and standing. Exposure to temperature extremes.

In order to meet the basic requirement of the Chef de Cuisine position, NF-1667-04, you must meet one of the following: a) Three (3) years of specialized experience in a culinary role.

Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision; OR b) Three (3) full years of graduate level education.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.

Knowledge of advanced culinary arts principles, techniques, and menu development, including diverse ethnic cuisines and specialized dietary restrictions (gluten-free, vegan, Paleo).

Skill in operational problem solving, quality assurance, and workflow optimization to maintain high production standards while minimizing food waste, spoilage, and theft.

Skill in inventory management and supply chain operations, including establishing par levels, inspecting deliveries, utilizing stock control tools, and conducting required monthly closeout audits.

Ability to communicate effectively, both orally and in writing, to direct staff, collaborate with leadership, address patron feedback, and interact with external stakeholders.