The Landings Club Banquet Chef in Skidaway Island, Georgia
This position is responsible for ensuring all food is properly cooked in accordance with established guidelines and procedures and assist in directing culinary operations for the Clubhouse.
Receives food orders from the dining room and prepares the orders according to standard recipes in a proper, professional, and timely manner.
Assists in the preparation of food and coordinates the orders for pick-up by the service staff.
Maintains the inventory and cleanliness of the work stations, kitchen area, walk-in coolers and freezers.
Monitors proper rotation, storage and over production.
Completes food safety programs successfully within 30 days of hire.
Adheres to all written food handling procedures as well as general safety practices, including storage of food products, awareness of hot and cold meats, seafood, etc.
Assigns cleaning duties as necessary for equipment, work stations and all other areas of the kitchen.
Assists in creating menus, daily specials and supervises preparation, flavoring and cooking processes.
Ensures line is set and stocked for daily production.
Reviews prep list, daily pars and maintains par levels.
Communicates clearly and efficiently, receives information and feedback, and takes action based on observation and information received.
Informs the Club Chef or Sous Chef on duty of any problems encountered during shift.
Assumes direction for kitchen staff in situations where a decision must be made in the absence of the Sous Chef or the Club Chef.
Works variety of shifts, as needed, to include nights, weekends and/or holidays.
Works effectively as a team with all departmental employees.
Complies with departmental uniform and grooming standards.
Complies with departmental and Club policies and procedures.
Performs all other duties as assigned.
High School Diploma or Equivalent.
One or more years of previous fine dining food production, preferred.
Ability to read, understand and follow verbal/written instructions.
Ability to manage a diverse workload, and prioritize in a fast paced environment.
Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
Highly organized and able to handle multiple tasks and to deploy resources effectively.
Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission.
Ability to understand verbal and written direction in English.
Ability to replicate and teach recipes, product and presentation as standardized.
Obtain high personal and professional integrity.
Standing and/or walking 100% of shift.
Lifting, carrying or moving up to 50 pounds.
Pushing, pulling, bending, stooping, and upward reaching.
Works in a kitchen environment with temperature fluctuations.
External Company Name: The Landings Club
External Company URL: landingsclub.com