Banquet Sous Chef - Delray Beach, FL 45097 https://inntrack.snaphire.com/job?jobmc=45097GOOGLE https://inntrack.snaphire.com/job?jobmc=45097GOOGLE
Careers at Mizner Country Club Mizner Country Club
Salary:

Location: Delray Beach, FL 33446 USA

Type of employment : FULL_TIME

Industry: Hospitality
Department: Kitchen
Career Level: Experienced
Work Hours:

Date Posted: 08 Aug 2019

Valid Through: 07 Sep 2019 10:29

Description

Manages, coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for all Banquet events.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties & Responsibilities include the following. Other duties may be assigned.

  • Manages kitchen employees assigned to Banquets.
  • Creates a good working environment.
  • Checks quality and consistency of food to ensure that all quality standards are met resulting in a high level of member satisfaction.
  • May have to taste (taste is defined as sampling a small portion of an item) a members food item which contains alcohol as an ingredient in response to a member complaint regarding the food item.
  • Creates special dishes and develops recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
  • May be required to select, purchase and taste (taste is defined as sampling a small portion of an item) alcoholic beverages when meeting with alcoholic beverage purveyors prior to purchasing new products or suitable products for use in cooking or maintaining an appropriate list of such products.
  • Supervises staff in the production of all menu items, using high quality ingredients, operating kitchen equipment and evaluating foods, portioning and garnishing.
  • Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as Mizner.
  • Plans all food items and creates menus. Trains employees on the execution of said items.
  • Checks BEO for functions and allocates staffing levels to ensure appropriate coverage.
  • Checks all walk-in coolers and freezers daily to ensure proper rotation, storage and usage of all food items.
  • Assists in monthly inventory, physical count and organization of all food areas.
  • Assists the Executive Chef with planning the annual budget, cost and capital budget. Instills budgetary controls using the established budget on an daily basis.  (Remove)
  • Ensures the training of all new staff.
  • Manages staff responsibilities including interviewing, hiring, firing, counseling, scheduling and payroll.
  • Meets with Executive Chef to coordinate operations and review member satisfaction issues.
  • Evaluates quality control for all aspects of the culinary operation. Makes corrections as necessary.
  • Determines and implements proper closing procedures.
  • Implements and enforces employee policies according to the employee handbook and Food and Beverage practices.
  • Communicates with members, co-workers, management and the general public in a courteous and professional manner.
  • Conforms with and abides by all regulations, policies, work procedures and instructions.
  • Exhibits and maintains a professional demeanor to reflect a positive image of Mizner.
  • Performs other duties as assigned by the Executive Chef.

Supervisory Responsibilities

Manages staff that is assigned to preparing and cooking for all banquet events. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and procedures. Responsibilities include interviewing, hiring, firing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Reasoning Abilities

  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

physical Demands

  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Work Environment

  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather) and outdoor weather conditions. The noise level in the work environment is usually moderate.

Banquet Sous Chef - Delray Beach, FL

Description

Manages, coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for all Banquet events.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties & Responsibilities include the following. Other duties may be assigned.

  • Manages kitchen employees assigned to Banquets.
  • Creates a good working environment.
  • Checks quality and consistency of food to ensure that all quality standards are met resulting in a high level of member satisfaction.
  • May have to taste (taste is defined as sampling a small portion of an item) a members food item which contains alcohol as an ingredient in response to a member complaint regarding the food item.
  • Creates special dishes and develops recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
  • May be required to select, purchase and taste (taste is defined as sampling a small portion of an item) alcoholic beverages when meeting with alcoholic beverage purveyors prior to purchasing new products or suitable products for use in cooking or maintaining an appropriate list of such products.
  • Supervises staff in the production of all menu items, using high quality ingredients, operating kitchen equipment and evaluating foods, portioning and garnishing.
  • Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as Mizner.
  • Plans all food items and creates menus. Trains employees on the execution of said items.
  • Checks BEO for functions and allocates staffing levels to ensure appropriate coverage.
  • Checks all walk-in coolers and freezers daily to ensure proper rotation, storage and usage of all food items.
  • Assists in monthly inventory, physical count and organization of all food areas.
  • Assists the Executive Chef with planning the annual budget, cost and capital budget. Instills budgetary controls using the established budget on an daily basis.  (Remove)
  • Ensures the training of all new staff.
  • Manages staff responsibilities including interviewing, hiring, firing, counseling, scheduling and payroll.
  • Meets with Executive Chef to coordinate operations and review member satisfaction issues.
  • Evaluates quality control for all aspects of the culinary operation. Makes corrections as necessary.
  • Determines and implements proper closing procedures.
  • Implements and enforces employee policies according to the employee handbook and Food and Beverage practices.
  • Communicates with members, co-workers, management and the general public in a courteous and professional manner.
  • Conforms with and abides by all regulations, policies, work procedures and instructions.
  • Exhibits and maintains a professional demeanor to reflect a positive image of Mizner.
  • Performs other duties as assigned by the Executive Chef.

Supervisory Responsibilities

Manages staff that is assigned to preparing and cooking for all banquet events. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and procedures. Responsibilities include interviewing, hiring, firing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Reasoning Abilities

  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

physical Demands

  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Work Environment

  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather) and outdoor weather conditions. The noise level in the work environment is usually moderate.

Job Details

Reference # 45097
Posted on 08 Aug 2019
Closes on 07 Sep 2019 10:29
Property name
Location(s) Delray Beach, FL
City Name
Department Kitchen
Career level Experienced
Hours/Status
Pay range ($low)
Pay range ($high)
Bonuses
Benefits
More details (document)
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