Banquet Manager, Catering Director, Chef / Sous Chef / Chef de Cuisine
2 Year Degree
Job Knowledge, Core Competencies and Expectations
Private city club
Exceptional cooking skills.
Plans and monitors all food-production-related costs.
Plans menus with Catering and Banquets Director.
Develops food purchase specifications and standard recipes.
Maintains food quality and sanitation standards.
Ability to pair/match wine and food and develops a wine list with the Catering and Banquets Director.
Knowledge of and ability to perform required role during emergency situations.
Supervises and trains the work of staff in the food and pastry production departments.
Plans menus with Catering and Banquets Director for special occasions and private events.
Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles.
Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Attends BEO, clientele, staff and management meetings.
Cooks or directly supervises the cooking of items that require skillful preparation.
Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.
Provides training and professional development opportunities for all kitchen staff.
Motivates and develops staff, including cross-training and promotion of personnel.
Regularly visits dining area to welcome members & create positive member relationships.
Establishes buffet presentations.
Maintains physical presence during times of high business volume.
Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Undertakes special projects as assigned by GM, Executive Chef, and/or board members
Education and/or Experience
Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and eight years food production and management experience; or
15 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities.
Licenses and Special Requirements
Certification from American Culinary Association or other professional hospitality association.
Food safety certification accepted in District of Columbia
Physical Demands and Work Environment
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment
Work extended hours as needs of business demand
Computer literate; able to use email and texting programs
Additional Salary Information: Benefits Package includes: Health, Dental and Vision Insurance;Retirement Plan; Paid Time Off