Banquet Chef - RattleSnake Point Golf Club

RattleSnake Golf Club is Hiring!

Responsibilities:

• Oversees all aspects of Banquet food preparation, according to approved standardized recipes.
• Plates food for service, according to established plating/presentation criteria.
• Ensures that all food served is of the highest quality and that it is ready to be served to the members/ guests at the appropriate time.
• Supervises/set up and organization of work area with all necessary supplies and equipment.
• Maintains cleanliness and excellent condition of equipment and work area.
• Complies with required safety regulations and procedures.
• Supervises/preparation and storage of raw food products prior to final assembly.
• Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items.
• Assists Banquet personnel with completion of all duties as needed.
• Monitors plating of foods to ensure adherence to established plating/presentation guidelines.
• Adheres to established portion control guidelines, minimizes waste.
• Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service.
• Ensures that a quality product is prepared and served in a timely manner.
• Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events.
• Other duties as assigned.

Required Skills & Experience:

• Excellent culinary skills and knowledge of food productions techniques.
• Thorough knowledge and understanding of kitchen equipment use and operation.
• Culinary degree from recognized culinary school.
• Must have 5 years of culinary experience in events/catering.
• Must have 2 to 3 years experience as a sous chef or higher.
• Hands on experience with quality food production in high volume, upscale, hotel/free standing restaurant with banquet operation.
• Agility in multitasking.
• Ability to make decisions on imperfect information.
• Thorough knowledge and understanding of Food Service Sanitation Standards.
• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.
• Outstanding management, organizational, communication and leadership skills.
• Ability to work flexible schedule to include weekends and holidays.
• Must have basic knowledge of:
  • Baking
  • Soup/Sauce Making
  • Stocks
  • Butchery

This is a Seasonal Full-time position with benefits, April to December.

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact jobs@clublink.ca if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.