BANQUETS - CHEF

Job Description

Posted Thursday, April 17, 2025 at 4 : 00 AM

What is the #1 trait of our staff members? A great attitude!

Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! Service is our first standard and a "Service First" attitude is central in being able to assist efficiently and effectively. We are looking for exceptional candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun.

You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration.

Job Summary

The successful candidate will join a team of highly skilled & professional F&B personnel. We are seeking industry leading qualities from those who set the benchmark of F&B creativity, production and standards for quality and pace.

Minimum Requirements

TRAINING & EXPERIENCE : Team based culture and collaborative method mindset is a must with at least one-year experience in a professional "Team Oriented" high-volume upscale restaurant, private club or luxury resort.

JOB KNOWLEDGE : The successful candidate will have passion for the industry, creativity, a drive for excellence and is expected to be a positive contributor.

EDUCATION : Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers. Multi-lingual is always a plus.

PHYSICAL ABILITIES : Working on your feet, moving about at a quick pace for long hours at a time; must be able to lift, carry and move up to 35 pounds; must be able to work in a hot environment.

Responsibilities for this Position

• 5 years Banquet / Garde Manger / A la Carte and Conferences knowledge.
• Prepares all foods according to standard recipes to ensure consistency of product to the guest.
• Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, eg., especially high cost meat items.
• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
• Ensures all equipment in working areas is clean and in proper working condition.
• Prepares requisition for supplies and food items for production in work station. Reads and employs math skills to appropriately prepare items according to recipes.
• Requires stamina for standing and strength for lifting and moving products, weighing up to 60lbs.
• Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sautéing and grilling.
• Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to grasp, lift and / or carry 50 lbs., or otherwise, move or push goods on a hand cart / truck weighing a maximum of 100 pounds.
• Ability to stand and work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Live in the local area or within commuting distance.
• Willing to work a variety of day / night and weekend shifts.
• Able to read, write and speak English.
• Strong organizational skills.
• Able to be on your feet for long periods of time.
• We provide a substance free environment. Substance testing is mandatory.
• Focus on guest experience with a "Yes" attitude.
• Energetic personality.

Compensation

Commensurate with experience

SCHEDULE

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