Lead Banquet Cook at The Reserve at Spanos Park

Description

Summary: 

The Reserve at Spanos Park Golf Club is excited to announce an exceptional career opportunity of Lead Banquet Cook. The Reserve at Spanos Park Golf Course, located in Stockton, CA, is a renowned links-style golf course designed by Andy Raugust. With Mt. Diablo as a backdrop, it showcases the splendor of incredible sunrises and sunsets, leaving an indelible mark on visitors. Offering a unique golf experience, The Reserve is secluded from the many distractions of everyday life, offering a refuge for golfers and some lucky wildlife – mainly blue herons and egrets who call the course home. From our challenging layout to our elegantly-adorned banquet facility and first-rate service, The Reserve at Spanos Park—featured in “Best of San Joaquin Magazine 2008, 2012 and 2013” and rated 4.5 stars in Golf Digest’s “Places to Play”—is an exceptional setting for a round of unforgettable golf, or an outstanding tournament, wedding, or special event.  

The Lead Banquet Cook will work closely with the Food & Beverage Director and Sales Director to execute the vision for tournaments and private event banquets. Responsible for executing and delivering on all requests. Follow all Touchstone safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.  

Essential job functions:  

• Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served. 
• Work closely with the Food and Beverage Director to educate service staff on menu knowledge.  
• Help in the preparation and design of all banquet food menus 
• Produce high quality plates both design and taste wise 
• Ensure that the kitchen operates in a timely way that meets our quality standards 
• Attend all BEO meetings  
• Attend all banquets and execute culinary needs such as plating appetizers, staging food service, and creating exceptional food displays, exempted for approved time off only 
• Resourcefully solve any issues that arise and seize control of any problematic situation 
• Order supplies to stock banquet food and beverage inventory appropriately 
• Comply with and enforce sanitation regulations and safety standards 
• Perform other assigned duties as delegated by the General Manager and F&B Director.   

Requirements

Physical Demands:  

• Must be able to frequently sit, stand, bend, kneel, walk and crouch. 
• Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects. 
• Will be exposed to chemicals used in typical cleaning supplies. 
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping. 

Qualifications:  

• Required State food handling certification.  
• Two years’ experience as a cook or chef.  
• Previous experience with control food?and labor cost, demonstration cooking, menu development, and pricing and development of culinary team a plus. 

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the co-worker. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.