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Heirloom Recruiting hiring Banquet Chef in Atlanta, GA

Heirloom RecruitingMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 16, 2022

Sorry, this job expired on Jun 16, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
DESCRIPTION

We are seeking an experienced Banquet Chef for a beautiful concept on Lake Oconee! The Banquet Chef oversees the daily operation and management of the culinary function in the Clubhouse.

Responsibilities: 

  • 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

Qualifications: 

  • 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

Benefits:

  • Medical, dental, vision and life insurance
  • Paid time off: 2 weeks vacation at time of hire; sick, personal days, and 10 holidays after 90 days
  • 401(k) with company match
  • Flexible spending and health savings accounts
  • LTD and STD
  • Employee discounts: food, retail merchandise, boat rentals
  • Golf privileges

Compensation Details

Compensation: Salary (Based on Experience)

View Job Description

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Recruiting Agency

Heirloom Recruiting pairs hospitality professionals with industry leaders. Whether you’re a candidate looking for your next challenge, or an employer looking to hire the best, it all starts with a conversation.

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