Banquet Chef

Norfolk, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $52,900.00 - $79,600.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Medical

Dental

Vision

Life insurance

short-term disability

long-term disability

401(k) retirement savings plan

Paid Time Off

Job Description

Invited is a premier company in the hospitality and service industry, established in 1957 with a foundational purpose of building meaningful relationships and enriching the lives of its members, guests, and a vibrant workforce of more than 17,000 employees. As the largest owner and operator of private clubs nationwide, Invited manages over 130 country clubs, city clubs, and athletic clubs that offer an array of first-class amenities. These amenities include championship golf courses, modern workspaces, exquisite handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more, creating an unparalleled experience for members and guests alike.

The Banq... Show More

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience as a Sous Chef in a professional kitchen environment
Valid health & sanitation certification per state regulations
Food service management certification if required by state law
Ability to stand 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 as required
Able to lift, carry, push, and pull up to 100 lbs occasionally
Effective communication skills including talking and hearing, with 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
Preferred college degree in culinary arts or related field
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
Professionally manage last-minute requests or changes from members and guests, ensuring a high level of service
Engage in service recovery, addressing member and guest complaints promptly and professionally to ensure satisfaction
Interview, select, and hire employees, with significant input from the Executive Sous Chef
Lead employee training, development, advancement, and promotion efforts, with input from the Executive Sous Chef
Plan and adjust work schedules and specific responsibilities among team members, directly supervising at least two or more full-time employees or their equivalent
Manage employee relations, including handling complaints, resolving issues, and disciplining employees in alignment with company policies
Complete additional duties as assigned by management

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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