Job Details
Level: Management
Job Location: MPCC - Pebble Beach, CA
Position Type: Full Time
Salary Range: $85,000.00 - $110,000.00 Salary/year
Job Shift: Any
Don’t miss this opportunity!
We are seeking an experienced Banquet Chef with a passion for culinary arts and dynamic hospitality driven attitude to join our team.
For nearly 100 years Monterey Peninsula Country Club has catered to a diverse Membership of more than 1,100 Members and more than 250 employees. Our employees are our key to success and overwhelming member satisfaction.
As a Banquet Chef at Monterey Peninsula Country Club, we will ask you to:
- Coordinate, organize and prepare culinary aspects of all the events.
- Assist with À la carte services when needed.
- Remain on property through dinner service until the last meal is served, the kitchen is clean and organized, and all equipment is properly secured and turned off.
- Prepare and supervise kitchen staff responsible for banquet events to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes and in accordance with BEO.
- Expedite food orders during event service ensuring plate quality, presentation, accuracy, and consistency.
- Consult with dining service personnel during event line-up and throughout event to ensure timeliness of service is maintained.
- Assume charge of the kitchen in the absence of the Executive Chef or Executive Sous Chef.
- Assist in food procurement, delivery, storage and issuing of food items.
- Assist in maintaining security of kitchen including equipment, food, and supply inventories.
- Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
- Ensure all services to members are provided in a highly professional and efficient manner with strong attention to detail.
- Report all member/guest complaints to the Executive Chef and assists in resolving complaints.
- Assist Executive Chef with supervision, discipline, evaluation, training of employees, sanitation, safety, menu planning and related production activities.
- Interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
- Assist in the development of training and the provision of professional development opportunities for all kitchen staff.
- Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
- Prepare reports and schedules, costs menus, and perform other administrative duties as assigned by the Executive Chef.
- Submit ideas for future goals, operational improvements, and personnel management to Executive Chef.
- Ensure cleanliness of the kitchen above the level expected by the Health Department.
- Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely.