Banquet Sous Chef |Full-Time | University of Utah (Ken Garff University Club)

Position Summary

The Banquet Sous Chef is involved with all aspects of the Club Culinary operations focusing on private events, catering, and special events. Operational duties and responsibilities include providing guidance and direction for all day-to-day event operations, assisting in the hiring, training, coaching, and development of banquet Culinary staff, planning and managing the procurement, production, preparation, and presentation of food, ensuring that all BOH operations adhere to proper safety and sanitation standards, understanding and operating within cost guidelines and targets, maintaining complete knowledge of and complying with all departmental policies, procedures, and brand standards, working with the front-of-house team to ensure proper execution of events, organizing and helping in the service of all activities concerning à la carte, employee meals, and private dining rooms, ordering, receiving, and proper rotation of food and kitchen goods, responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc., consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines, completing daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation, assisting in menu design and direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events; private events; weddings; amenities; special events, etc., controlling labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions, coaching and teaching the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc., supporting Employee Partners and participating in daily and weekly management meetings. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partners 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 Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Responsibilities

• Provide guidance and direction for all day-to-day event operations
• Aid in the hiring, training, coaching, and development of banquet Culinary staff
• Plan and manage the procurement, production, preparation, and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitation standards
• Understand and operate within cost guidelines and targets
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
• Work with the front-of-house team to ensure proper execution of events
• Organize and help in the service of all activities concerning à la carte, employee meals, and private dining rooms
• Order, receive, and properly rotate food and kitchen goods
• Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
• Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines
• Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation
• Assist in menu design and direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events; private events; weddings; amenities; special events, etc.
• Control labor and operating expenses through effective planning, recipe management, purchasing decisions, and revenue generation solutions
• Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
• Support Employee Partners and participate in daily and weekly management meetings

Qualifications

• 2-3 years of previous experience as a lead line cook required
• Culinary training preferred
• Possess a Health & Sanitation Card
• Able to communicate and follow instructions
• Able to work in a fast-paced environment
• Strong attention to detail
• Willingness to work nights, weekends, and holidays
• Able to lift/carry/push/pull heavy objects on occasion

Benefits for Full-Time roles

• Health, Dental and Vision insurance
• 401(k) savings plan
• 401(k) matching
• Paid time off (vacation days, sick days, and 11 holidays)

Pay

$22.00 - $28.00 hourly rate

Schedule

Nights, weekends, and holidays are common, with some flexibility depending on the event schedule.