Banquet Chef

Company Summary: 

With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job—we invite you to consider charting your course with us.

Job Summary:

The Banquet Chef exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high-quality product with an appetizing presentation. Works to continually improve Member and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Job Duties:

• Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Estimates daily Banquet Event Order production needs and coordinates banquet production and plating with the Executive Chef and Sous Chef.
• Maintains food preparation handling and correct storage standards.
• Ensures compliance with all Food & Beverage policies, standards, and procedures.
• Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
• Assists in determining how food should be presented and creates decorative food displays.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in employee progress discipline procedures.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Attends and participates in all pertinent meetings.

Education and/or Experience:

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. Or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.