Executive Banquet Chef

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• →Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment
• →Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department
• →Prepares and produces menu items, responsible for garnishing of dishes, and portion control
• →Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership
• →Develops a menu program that evoke change seasonally
• →Instructs cooks in the details of preparing menu items
• →Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards
• →Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times
• →Maintains preventative equipment maintenance procedures and standards
• →Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations
• →Works with the Director of Culinary Arts and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas
• →Maintains high sanitation standards set forth by the Health Department
• →Maintains breakage, spoiling, and refrigeration temp logs daily

FINANCIAL:

• →Assists Executive Chef in development of the annual food and beverage budget/plan
• →Maintains internal controls for the Culinary department
• →Maintains company payroll policies, procedures, and controls
• →Maintains purchase order system/bid sheets and requisitions
• →Implements and maintains par-stock levels on food inventory
• →Maintains ordering and receiving program to ensure proper quality and price on all purchases
• →Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan
• →Operates under all guidelines, policies, and standards set by Reynolds
• →Responsible for attending all Reynolds training seminars and manager meetings

• Training as a full service chef in a continental cuisine restaurant or club environment
• Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef
• Ability to lead, train, and motivate
• Must have outstanding organizational and communication skills
• Valid Serve Safe certification card required on duty
• CPR/First Aid certification
• Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred. 
• Must have the ability to stand, walk, and lift often
• Physically capable of lifting 30-50 pounds