Banquet Chef| The Carolina Club - Oak View Group

At the direction of the Executive Chef, responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for banquet and private party events and other
areas as needed. Responsible for completing all daily and weekly cleaning and production as signments as required by the Executive Chef.

• Responsible for thorough understanding of daily function sheets in order to coordinate set-up of prep and organization of private parties and banquet events.
• Preparation of and storage of all food items necessary to operation of station in adherence with ClubCorp quality standards.
• Maintain required quantity of items used by other staff of the kitchen, ie. dressings, salsas, soups, etc.
• Communication with the Executive Chef or Sous Chef (as applicable) and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation.
• Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by  Executive Chef which are produced within ClubCorp's quality standards guidelines.
• Proficient in sauce making, cooking techniques for all types of meats, seafood and vegetables.

• Knowledge and practice of safe food handling and personal hygiene at all times, including professional/proper dress code and appearance standards.
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Assist fellow Employee Partners, Members and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
• Must be able to interact with Members/Guests professionally, helping them with changes and last minute requests as needed.

• Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Banquet Chef

Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

• Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Be able to follow instructions well as directed.
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
• Attendance at daily line-up and participating as requested.
• Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.
• Because of the fluctuating demands of the company's operation, it may be necessary that each

About you:
• 2-3 years kitchen experience
• Prefer culinary training
• Health & Sanitation Card
• Ability to communicate and follow instructions.
• Indoor environment, fast pace

Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing.

Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.)

Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays.