Located eight miles from downtown Pittsburgh, Pennsylvania, in the heart of the South Hills, St. Clair Country Club is searching for motivated, reliable and passionate Banquet Chef. Our Team is committed to providing the highest quality dining, social, entertainment and recreational experiences to its 870 members and their families and guests. St. Clair Country Club offers multiple private dining and reception areas including the Ballroom that seats up to 240 people, the Crossroads Room which seats up to 100 people, the Alibi Room which seats up to 50 people and the Library that seats up to 30 people.

Job Title:

Banquet Chef

Employment Status:

Full Time (Weekends, Holidays)

Job Overview:

The Banquet Chef is part of the management team that oversees all aspects of the Culinary Department to ensure excellent and efficient culinary offerings.

Required Education, Experience, Certifications:

A minimum of 5 years culinary experience in a professional culinary operation

Sanitation Standards Certification or the ability to obtain it within 2 weeks of commencing the position

Essential Duties and Responsibilities:

Assist in Supervising Kitchen Staff

• Executes directives from Executive Chef and Executive Sous Chef
• Assists in planning and organizing workload and staff assignments
• Ensures proper scheduling of appropriate staff to efficiently service projected guest count or special events
• Mentors junior staff and identifies opportunities for promotion and/or cross training
• Establishes appropriate checklists to be followed by each area of the kitchen
• Provides an open line of communication with front of the house personnel and promotes a good working relationship with staff
• Leads by example to promote a professional workplace

Maintain Safety/OSHA Compliance

• Maintains Sanitation Certification
• Ensures Health Department inspection scores are consistently 95 or above
• Observes, trains, and enforces proper usage of all equipment
• Attends training seminars as needed regarding safety issues
• Conducts periodic update training regarding safety topics
• Addresses and corrects, or reports ALL safety violations or concerns to Executive Chef or Executive Sous Chef

Budgeting and Cost Control

• Controls costs regarding proper staffing and reducing unnecessary overtime
• Controls costs by monitoring proper use of inventory and supplies
• Sets appropriate item pricing to be competitive while generating revenue
• Assists in creating and costing special events
• Creates, follows, and trains on established food presentation techniques and standards to ensure consistency
• Ensures standardized recipes and techniques are being followed to ensure consistent quality and presentation
• Enforces "standards of performance" including sanitation, food safety, and hygiene standards
• Develops and experiments with menu options to ensure there are always outstanding culinary offerings

Benefits:

• Medical, Health, Dental, Vision, Life Insurance after 90 days of employment
• 401(k) plan with employer match
• Earned Vacation
• Employee Meals
• Golf Privileges