Banquet Chef

General Purpose

Supports and assists the Executive Chef and Executive Sous Chef in achieving financial objectives for the Culinary Department. Responsible for all facets of banquet food production including staffing, menu, planning, and requisitioning.

Essential Duties

• Maintains quality of food product and ensures consistency in banquet food delivery and standards.
• 51% of each day is to be dedicated to management and supervisory duties.
• Works with Executive Chef on the analysis of financial results and budgeting.
• Prepares requisitions for supplies and food items for production.
• Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality.
• Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers in of the kitchen and service stations.
• Writes, maintains and updates all banquet menu specifications, recipes and pictures , and production forecasts.
• Makes sure that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair.
• Visually inspects appearance of all banquet foods for proper color combination and overall presentation to maintain appeal.
• Manages department members that may include, but is not limited to: Cooks and Stewards.
• Affirms that effective orientation and training are given to each new associate.
• Develops ongoing training programs.
• Makes plans, assigns, and directs work, evaluates performance, rewards, and disciplines associates; addresses complaints and resolves problems.
• Communicates any changes or new policies and procedures to the department.
• Conducts staff meetings with subordinates.

Physical Demands

• Frequently stands; walks; uses hands; talks or hears; taste or smells.
• Regularly reaches with hands and arms.
• Occasionally sits; climbs or balances; stoops, kneels, crouches, or crawls.
• Regularly lifts up to 50 pounds and occasionally lifts more than 100 pounds.
• Environment/Noise: Regularly in extreme heat (non-weather). Occasionally in extreme cold (non-weather), wet or humid conditions (non-weather), and in outdoor weather conditions. Noise level is moderate.

Education/Experience

• Culinary Certificate from college or technical school; or one to three years related experience and/or training; or equivalent combination and experience.
• Experience in managing events and personnel.

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of software applications such as Microsoft Word and Excel helpful.

About Troon

Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. Founded in 1990 and headquartered in Scottsdale, AZ, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.