Executive Banquet Chef

Ocean Reef Club is the premier luxury platinum private club within the United States; situated in picturesque Key Largo Florida. Located approximately one hour from downtown Miami, Ocean Reef Club is constantly evolving to continue to offer the best experiences within our stunning 2500-acre property. The culinary team is composed of over 150+ culinarians and the superior quality of our carefully sourced ingredients creates the perfect opportunity for creativity.

Ocean Reef Club is the premier private club experience within the United States.

SUMMARY:

Seeking a polished, professional, knowledgeable and energetic Executive Banquet Chef. Profound knowledge of intimate, medium and larger banqueting and catering events. The right chef would have a complete understanding of forecasting & planning, ordering, timeliness, production, and cleanliness. This includes flowless garde manger knowledge, and acute knowledge of stocks, soups, sauces, multiple banquets simultaneously, plate presentations, and flavor balances. Including strong skills of BBQ cooking, Italian food, Asian cookery, Latino cookery, American classics & regional, European cookery, all scratch cooking. The right candidate will have strong abilities to write menus, cost menus with flowless execution.

The Executive Banquet Chef will manage all culinary aspects of members catering, groups banquet & members events. This chef would be a skilled multitask professional with a high culinary portfolio to successfully deliver a high quality and refined experience to our members & guest while respecting club culinary tradition.

This position is for Executive Banquet Chef to lead, coach and manage the department to the next level.

Seeking Chef that thinks outside the box, is driven and has the inner desire to always push boundaries.

Forms part of the food & beverage leadership team who collectively make key strategic and operational decisions for the food & beverage operation within the property.

JOB SPECIFIC:

To perform this job successfully, an individual must be able to exceed each essential duty. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• To plan and organize the banquet kitchen daily production according to menus, restaurant requisitions, and all special requests.
• Create and implement creative, well-executed recipes, implement methods and train all banquet associates within banquets.
• Develop professional relationship with all restaurant Chef de Cuisines to support production, menus, execution and consistency for multiple stocks, soups and other in volume.
• Vast knowledge of banquet ordering, production and execution in high volume $17M+ annual department revenue.
• Ability to respond to last minute requests with a positive and professional demeanor.
• Excellent organization skills to produce consistent and high quality products through disciplined ordering, storage, production, and rotations utilizing reports, spread sheets and production schedules.
• Create innovative catering and banquet initiatives that are textural, flavorful, balanced and appealing for our well-traveled members.
• Continuously provide ideas, tastings for rollouts, and stimulation for the banquet team so they progress and have high interest within the workplace.
• Analyze and implement programs that highlight seasonality, freshness and consistently evolve.
• Building scratch cooking principles with a developed plan to execute while understanding current business volumes and procedures.
• Observe and supervise all sanitation procedures and maintain proper food rotation, handling & labeling.
• Ability to communicate clearly, build team philosophy approach throughout the entire property with both hourly and managerial staff. Capable to interact with members with a polite, professional and courteous demeanor.
• Support and assist garde manger chef, sous chef, culinary associates and steward associates in their daily work. Assist with staffing, training and development of all associates within the Banquet Kitchen department.
• Design and maintain adherence to all food inspection and receiving standards.
• Ensure that associates within department have all required equipment and supplies.
• Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules.
• Report any equipment irregularities or defects to Engineering department.
• Organizes, supervises, and ensures safe, efficient, and sanitary production of all menu items.
• Manage regular safety, sanitation and general tours of kitchen and storage areas to ensure safe and efficient production and storage in accordance with all club standards and health regulations.
• Conduct a daily kitchen meeting reviewing business levels, safety, sanitation, members events, tasks & projects and daily BEO updates.
• To observe and supervise that all kitchen and stewarding staff uniforms are worn properly while in the kitchen.
• Create a weekly associate schedule based on business volume and budgeting guidelines, manage payroll.

Specific job knowledge, skill and ability

• Work in kitchens with temperatures above the norm, semi tropical environment.
• Extensive food outsourcing understanding, including farm-table sourced ingredients, Gluten Free products, and to execute this vision throughout the banqueting program.
• Collaborate with FOH managers, catering managers, conference sales managers to develop menus that are conducive to a luxury private club.
• Capable of working and exceling in high paced kitchen(s) with high volume banqueting and upscale restaurants simultaneously operating.
• Ability to write, and speak English to comprehend and communicate job functions.
• Profound knowledge of menu development, cost and wage controls.
• Ability to grasp, lift and/or carry any cooking equipment or any utensils up to 50 lbs.
• Ability to conduct meetings, menu briefings, interviews and disciplinary documentation(s).
• Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflict(s).
• Fully comply with Ocean Reef Club rules and regulations mandated within the associate handbook at all times.

Experience and education

• Must have a minimum of 10 years' prior experience as a Banquet Chef or Senior Sous Chef, in a luxury private Club or Hotel, (5 diamond hotel preferred) or highly acclaimed high volume restaurant/catering business. Thorough experience with overseeing multiple kitchens that will be operating at the same time with different menus, knowledge of managing separate kitchens & staffing is a must.
• Culinary Degree preferred including ACF Chef Certifications.
• Provide four superlative job references, cover letter, work photos, menus, and resume
• Exceptional creative abilities, menu planning and execution.
• Proficient in MS Word, MS Excel, Outlook, and other computer software, a must.
• Must have a minimum of 10 years' knowledge and experience in managing multiple associates during different shifts.

Certificates or licenses

• Serve Safe Manager food sanitation certification, local certification with handling food.
• Ability to obtain any government licenses or certificates.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Be a team player and provide lateral service.

Follow Ocean Reef Club Associate Handbook and Quality Job Standards.

Be able to endure outside weather conditions; heat, rain, cold, and at times high winds.

Be willing and able to work when needed, including weekends & holidays.

Attendance, Appearance and Conduct:

Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.

Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.

As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor.

Job descriptions are not intended and should not be construed to be exhaustive lists of all responsibilities, skills, efforts or working conditions associated with a job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, change is workload, rush jobs or technological developments) dictate.