Serve as the Chef of the Banquet Kitchen. Assist the Executive Chef and Chef de Cuisine in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and ensure that quality and cost standards are consistently attained. This chef will focus on the banquet operations specifically, with the ability to work in the a la carte operation as well. The candidate will work with a fellow Banquet Demi chef in the banquet operation to ensure proper production, and quality controls standards are met.
Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, sides, entrees, and buffets to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by the executive culinary managers.
Assists the executive chef and executive sous chef with monthly inventories, pricing, cost controls, requisitioning, and issuing of products for food production.
Assumes complete charge of the kitchen in the absence of the Executive chef or Chef de Cuisine.
Assists executive culinary managers with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability with the executive culinary managers.
Prepares cover pages, preparation sheets, arranges schedules for banquet operations, costs menus, and performs other administrative duties as assigned by the executive chef or executive sous chef.
Assists in the development of training and the provision of professional development opportunities for all kitchen staff. Setting an example of great culinary leadership.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours during any banquet or restaurant operation
Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met through process. Check order needs a couple days before to ensure proper receiving of production needs.
Submits ideas for future goals, operational improvements and personnel management.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Continues to improve our banquet buffets upstairs and downstairs. This being food offerings, set up “wow” effects, and overall member satisfaction improvements.
Knowledge, Skills, and Abilities:
Must possess a hands on approach to the banquet and a la carte operational execution
Excellent culinary team management, training and development skills with the willingness to improve every day
Ability to present a wide range of culinary styles, including being in tune with cutting edge global culinary trends and local farm-to-table sensibility
Must be creative and foster an atmosphere of creativity, cleanliness, and organization among the culinary team
Emphasis on “from scratch” production
Culinary preparation speed and multi-tasking is a must with this position
Possess a eager understanding of internal controls and budgets
Ability to evaluate and establish structure, standards and procedures where needed
Awareness of occupational hazards and safety precautions’ skilled in following safety practices and recognizing hazards
Must be personable, accessible and visible to engage with the members as well as the staff
Receptive and responsive to feedback and suggestions from membership and management teams
Education, Certification/License and Experience:
Prior experience in a supervisory or lead cook position encompassing all phases of food preparation and kitchen operation is required. A degree from a post-secondary culinary arts program or equivalent culinary arts experience is required.
Candidates should possess and show passion for the Culinary Arts field, and be able to communicate their experience through photos or documentation of their work.
Additional Salary Information: Salary is based on career experience level and educational experience
About Forsyth Country Club
Established in 1913, Forsyth Country Club, is a private, member-owned club recognized as a Distinguished Club of America by Boardroom Magazine. Forsyth offers a wide variety of options for members and their guests to enjoy, including:
· An 18-hole Donald Ross golf course.
· Expansive clubhouse including banquet rooms, casual grill restaurant dining, and newly constructed bar area are the social gathering space for member families. An adjacent 135 seat dining patio includes soft seating and great views of the golf course.
· Active tennis programs with eleven tennis courts and two platform tennis courts.
· Large outdoor family pool with an adult poolside lounge and restaurant
· State of the art Fitness Pavilion has the newest cutting edge equipment, personal training, group exercise studios, massage room, and men’s and ladies’ locker rooms.
· Extensive programming for members of all ages. Forsyth has a very diverse membership including 130 members under the age of 40 and 488 over the age of 65.