The Banquet Chef reports directly to the Executive Chef. To achieve catering revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing the operation of the kitchen. The Banquet Chef supervises food production personnel and assists with food production tasks as needed to ensure that The Merion Cricket Club food quality and cost standards are consistently attained.
Participate in the development and implementation of business strategies for the catering area that are aligned with club’s overall mission, vision, values and strategies
Participate in the development of the kitchen’s business strategies
Implement strategies for the kitchen that support achievement of the catering department’s goals
Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
Provide employees with the tools and environment they need to deliver the company experience
Develop and implement strategies and practices that support employee engagement
Work with executive chef to develop the catering menu
Ensure adherence to club standards of food quality
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Ensure that unused food is stored properly in order to minimize waste and maximize quality
Assist the Executive Chef with recruiting and staff selection
Develop and implement training plan for employees that includes culinary skills, customer service skills and kitchen safety
Ensure that proper sanitation practices are followed
Keep current with local trends and competitors pricing, work on new ways to elevate the club’s culinary expertise
Exhibit a professional persona through uniform code and appropriate interpersonal communication
Attention to Detail: work is thorough and accurate and held to the club’s high standards
Understanding the member: work toward the expectation of the member based on both the needs of the club and the member
Foster Teamwork: lead and motivate a team to strive for the highest level of performance
Relationships: build a trusting relationship with, co- workers, purveyors, and members
Delegation: organize production and training to enable work to be completed accurately and timely
Organization: Demonstrate and ability to prioritize and manage employees and products effectively
Drive: ambitious an organized approach execution to exceed personal and club objectives
Qualifications & Skills
O.S. culinary degree preferred
Minimum of four (4) years hospitality culinary management experience.
Must be service oriented with a great attention to detail.
Background in cost control including food cost, labor cost, utilization of waste and equipment.
Ability to read and interpret documents such as operating manuals, maintenance instructions and procedure manuals.
Ability to work with a flexible schedule including weekends and holidays.
Excellent conflict resolution skills.
Serve Safe preferred.
Well rounded knowledge of kitchen equipment.
Must possess an understanding of private club style and F&B service with an emphasis on knowing member’s preferences.
Must possess a sense of urgency and a desire to satisfy member’s requests.
Must be dedicated to the position, the Club and the industry.
Must be motivated to get the job done no matter what obstacles appear.
Excellent inter-personnel skills required with a positive professional demeanor.
Demonstrated leadership and team building skills.
Must continue to expand culinary ability.
Must have a strong desire to succeed.
Must be able to read, write and communicate effectively in English.
Additional Salary Information: Salary & Benefits
The Merion Cricket Club will offer compensation appropriate for any combination of accreditation and experience in accordance with a $4 million F&B program. Benefits include health, dental and life insurance; participation in 401(k); vacation; sick/personal leave; continuing education.