Job Details

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.

What we will need from you:

• Knowledge of general culinary industry standards and continual interest in staying up to date with culinary trends.
• General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment.
• Ability to manage a group of employees and train, direct, motivate, discipline in accordance with Club policies and State and/or Federal law.
• Ability to plan, organize, prioritize, assess problems, and problem-solve to meet deadlines.
• Ability to perform tasks with attention to detail and accuracy.
• Ability to be flexible, adaptable and customer service oriented.
• Ability to calculate figures and amounts such as weight, proportions, and percentages.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to work independently in the accomplishment of a wide variety of duties.
• Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds.
• Ability to read and interpret documents such as recipes, safety rules, menus, operating and maintenance instructions, and procedure manuals.
• Ability to communicate effectively and professionally in person, electronically, and/or by telephone, with internal and external customers.
• Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability.
• Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.

  EDUCATION AND/OR EXPERIENCE:

• Three to five years’ Banquet/Event Chef experience in a high-volume, upscale kitchen.
• Culinary Arts Degree preferred.
• Private club, resort and/or hospitality experience preferred.

  CERTIFICATES & LICENSES:

• Must have Food Handlers certification or obtain within 30-days of start date.
• Must provide valid document(s) to work in the US.
• Valid California Driver License with acceptable motor vehicle record.

What we will provide you:

• An excellent benefits package that includes free healthcare for full time employees.
• Pay that rewards you for great performance.
• An opportunity to advance over time.
• A beautiful place to work where the members treat you like family.
• The ability to play golf on our world class golf courses.
• A work environment that is not subject to tourism or significant seasonal downturns.