Banquet Chef

Club Overview:

Forsyth Country Club is a 109-year-old member owned Club located in Winston-Salem, NC, and is seeking a highly motivated and experienced professional to assume the responsibilities of the Banquet Chef. FCC is currently undergoing $6 million in major facilities projects to include a complete renovation of the clubhouse main level banquet facilities and kitchen, ladies member locker room, and employee locker rooms. The club is also building four new pickleball courts, and replacing two existing hard surface tennis courts. This position will play a critical role in the opening of the new facilities to include staff hiring and training, creating and implementing new SOPs, and leading a successful re-opening of the club’s facilities.

The club is steeped in tradition and serves 970 member families. Forsyth Country Club is recognized as a Distinguished Club by Board Room Magazine. The Club has a proven track record of providing professional development, internal growth and continued education for both professional and line level members of the team. Many of our current directors and managers have earned their current positions as a result of the club’s commitment to professional development.

Winston-Salem is a small town focused on innovation, arts, and quality of life. The city of 250,000 has every amenity of a large town with a noticeably lower cost of living. We have a great school system and amazing healthcare. Winston-Salem is a wonderful place to call home, raise a family, and is a genuine down to earth place. The city has actively invested in infrastructure and growth of the small business community. We are the home of Wake Forest University, Salem College, UNC School of the Arts and Winston-Salem State University. The Club is steeped in tradition, forward thinking, and loved by the members and staff who call it home.

Reports to: Executive Chef and Executive Sous Chef

Classification: Full-time Exempt

Position Overview:

Serves as the Chef of the Banquet Kitchen on the main level of the clubhouse. Assists the executive chef, executive sous chef, and chef de cuisine in supervising food production for all food outlets, banquet events and other functions at the club. Supervises food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. This chef will focus on the banquet operations specifically, with the ability to work in the a la carte operation as well. The candidate will work with a fellow banquet demi chef in the banquet operation to ensure proper production, menu development, and quality controls standards are met.

Essential Responsibilities:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, sides, entrees, and buffets to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by the executive culinary managers.
• Assists the executive chef and executive sous chef with monthly inventories, pricing, cost controls, requisitioning, and issuing of products for food production.
• Assumes complete charge of the kitchen in the absence of the executive chef, executive sous chef, or chef de cuisine.
• Assists executive culinary managers with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability with the executive culinary managers.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares cover pages, preparation sheets, arranges schedules for banquet operations, costs menus, and performs other administrative duties as assigned by the executive chef or executive sous chef.
• Personally works in any station as assigned by the executive culinary managers.
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff. Setting an example of great culinary leadership.
• Plans, implements, and enforces organizational practices within the kitchen. Keeps discipline within the kitchen staff in regards to keeping the kitchen clean and properly organized.
• Consults with the event planning team, assistant managers, executive culinary managers, and chief steward on set ups needs, décor, and/or questions pertaining to an event or food service.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours during any banquet or restaurant operation
• Supervises, trains and evaluates kitchen personnel during yearly reviews.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met through process. Check order needs a couple days before to ensure proper receiving of production needs.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Assists in the visual monitoring of kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements and personnel management.
• Understands consistently and enforces proper ServSafe Sanitation Practices including personal hygiene, daily professional uniform requirements, and professional demeanor.
• Continue to improve our banquet buffets upstairs and downstairs. This being food offerings, set up “wow” effects, and overall member satisfaction improvements.
• Performs other appropriate tasks assigned by the executive chef and/or executive sous chef.

Education, Certification/License and Experience:

• Prior experience in a culinary supervisory or lead position encompassing all phases of food preparation and kitchen operation is required.
• Degree from a post-secondary culinary arts program or equivalent culinary arts experience is required.
• Candidates should possess and show passion for the Culinary Arts field, and be able to communicate their experience through photos or documentation of their work.

Job Knowledge, Core Competencies and Expectations:

• Must possess a hands on approach to the banquet and a la carte operational execution
• Excellent culinary team management, training and development skills with the willingness to improve themselves every day
• Ability to present a wide range of culinary styles, including being in tune with cutting edge global culinary trends and local farm-to-table sensibility
• Must be creative and foster an atmosphere of creativity, cleanliness, positivity, and organization among the culinary team
• Culinary preparation speed, organizational skills, and multitask capabilities are required for this position to be successful
• Must possess a strong understanding of internal cost controls, recipe/plate costing, and understanding of budgetary requirements set by the executive team
• Must be highly organized and efficient with the daily tasks assigned to fellow team members
• Collaborate with the assistant managers to ensure an environment of strong communication and team work between the front and back of the house staff
• Must be personable, accessible and visible to engage with the members as well as the staff
• Ability to work professionally under busy conditions
• Must possess the skills and ability to consistently harbor a positive team work environment and constructive interactions with all FCC team members within all departments
• Receptive and responsive to feedback and suggestions from membership and management teams

Physical Demands and Work Environment:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• At times required to work outdoors in various extreme weather conditions.

Facilities:

• 45,000 sq. ft. clubhouse includes recently remodeled casual dining and bar area; seating 200 inside with seasonal patio seating 150
• Multiple banquet rooms that are currently being renovated with an expected completion date of November, 2022. To include a ballroom that seats up to 330 people.
• Men’s and ladies’ locker rooms
• 18-hole Donald Ross golf course
• 11 outdoor tennis courts
• 2 outdoor platform tennis courts
• 4 permanent pickleball courts set to be completed in the Fall of 2022.
• 18,000 sq.ft. Pool and Fitness Pavilion including state of the art health and wellness center, pool kitchen area, locker room facilities, and laundry and clubhouse maintenance. This facility opened in September 2015.\

Salary; Commensurate with experience and training

Club benefits include sponsored health, dental, group life and long term disability insurances; voluntary life, short term disability, vision, accident and critical illness coverages, FSA or HSA, legal and ID shield, meals, matching 401k and PTO

Annual education allowance to include national and local ACF dues

Job Type: Full-time

Pay: From $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Physical Setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Schedule:

• Holidays
• Monday to Friday
• Weekend availability

Experience:

• Culinary experience: 1 year (Preferred)

Work Location: One location