Banquet Chef
ClubLink
Date: 6 days ago
City: Milton, ON
Contract type: Full time
RattleSnake Golf Club is Hiring!
Responsibilities
ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.
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.
- 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
ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.
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