Banquet Chef

Clearwater, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Weekend Shifts

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement plan

Paid Time Off

Job Description

Invited is a leading hospitality company with a rich history dating back to 1957, dedicated to building strong relationships and enriching the lives of members, guests, and a workforce exceeding 17,000 employees. As the largest owner and operator of private clubs in the United States, Invited proudly manages over 130 esteemed country clubs, city clubs, and athletic clubs nationwide. These clubs feature exceptional amenities such as championship golf courses, modern workspaces, artisan cuisine, resort-style pools, state-of-the-art racquet sports facilities, and comprehensive fitness centers. This breadth of offerings underscores Invited's commitment to creating premium social and recreational environments for its members... Show More

Job Requirements

High school diploma or equivalent
Minimum of 3 years of experience as a Sous Chef in a professional kitchen environment
Valid Health & Sanitation certification
Food service management certification as required by state law
Ability to stand, walk, and perform physical activities for extended periods
Ability to work in varying temperatures and environments with potential exposure to dust, fumes, or gases
Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding
Able to lift, carry, push, and pull up to 100 lbs occasionally
Effective communication skills including talking and hearing
Sufficient visual acuity

Job Qualifications

High school diploma or equivalent
A minimum of 3 years of experience as a Sous Chef in a professional kitchen environment
Valid Health & Sanitation certification in accordance with state regulations
Food service management certification, as required by state law
A college degree in culinary arts or a related field preferred
Comprehensive knowledge of kitchen equipment, cost and labor controls, and expertise in both traditional and contemporary cuisines

Job Duties

Lead the creation, planning, and execution of menus based on forecasted member and guest counts for private events
Collaborate with the Executive Chef to ensure meal production aligns with event needs and high culinary standards
Determine budgetary needs and control expenses related to food supplies, kitchen equipment, and materials
Analyze food and labor production reports, including menu engineering, to manage and optimize costs
Oversee the procurement of food supplies and kitchen equipment, organize inventory processes, and participate in inventory counts
Ensure cleanliness and sanitation of the kitchen, including workstations, equipment, counters, tools, and waste areas
Represent the club by interacting with members and guests, including daily table visits, soliciting feedback, and collaborating with committees to enhance the member and guest experience

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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