Job Details

Responsible for thorough understanding of daily function sheets in order to coordinate set-up of prep and organization of private parties and banquet events. Preparation of and storage of all food items necessary to operation of station in adherence with quality standards. Maintain required quantity of items used by other staff of the kitchen, ie. dressings, salsas, soups, etc. Communication with the Food and Beverage Manager and/or document on any required order sheets when special products are needed, product levels are low or having problems with food quality or presentation. Consistent preparation (ie cooking techniques etc.) and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines. Proficient in sauce making, cooking techniques for all types of meats, seafood and vegetables. Knowledge and practic...Chef, Banquet, Beverage Manager, Restaurant