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Executive Banquet Chef

Olympic Club

San Francisco, CA

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JOB DETAILS
SKILLS
BeOS Operating System, Budgeting, Catering Services, Communication Skills, Cook Dishes, Establish Priorities, Event Management, Fitness, Food Production, Food and Beverage Industry, Hospitality and Tourism, Industry/Trade Analysis, Interpersonal Skills, Leadership, Massage Therapy, Mentoring, Menu Development, OSHA, Operations, Organizational Skills, People Management, Physical Demands, Presentation/Verbal Skills, Problem Solving Skills, Process Management, Production Control, Project/Program Management, Regulations, Retail, Safety/Work Safety, Sanitation, Sports, Team Player, Time Management
LOCATION
San Francisco, CA
POSTED
1 day ago
The Olympic Club, a private membership athletic club, is seeking for an Executive Banquet Chef located at our City Clubhouse. Our members enjoy 2 campuses, 19 sports, world renowned golf courses, exceptional social and athletic programs as well as 18 hotel rooms and 5 Food &Beverage outlets.

The City Clubhouse is a spectacular historic building in downtown San Francisco offering eighteen hotel rooms, dining and banquet facilities, athletic courts, two pools, a fitness center, locker rooms, a retail shop and other amenities including massage, steam/sauna, shoeshine, and a barbershop.

Overlooking the beautiful Pacific Ocean, the Lakeside Clubhouse boasts two championship golf courses, the Lake and Ocean, and one executive course, the Cliffs. With its spectacular view of the golf courses, the Lakeside Clubhouse offers dining and banquet facilities, locker rooms, tennis courts, and a fitness center with lap pool.

Position Overview:

Reporting to and collaborating closely with the Director of Culinary, the Executive Banquet Chef will support the Executive Chef and Executive Sous Chef with the daily operations of the City Clubhouse which includes two food and beverage outlets and a large-scale banquet operation.

Essential functions and responsibilities:
  • Collaborate with the management team and union team to prepare food items for banquets, employee dining and help in outlets when needed.
  • Mentor, train, supervise and hold accountable Culinary Department staff.
  • Order and inspect all food items obtained from purveyors to make sure they meet standards.
  • Ensure quality and consistency in preparation & presentation of menu items.
  • Assist with seasonal menu development and new culinary programs.
  • Maintain monthly budgeted food and labor costs.
  • Work with catering for room set ups for events.
  • Regular attendance required based on business levels and needs.
  • Adheres to all federal, state, local and San Francisco laws regarding health, safety & employment.

*Regular attendance required based on business expectations and needs.

*Complies with all federal, state, and local employment laws, safety regulations and guidelines, Olympic Club bylaws and house rules, Club policies and procedures and Union contracts.

Non-essential Functions and responsibilities:
  • Ensure payroll is completed on time and correct for all culinary staff.
  • Attend Management meetings and other meetings as requested by the club, General Manager or Director of Culinary.

Qualifications Required:
  • Minimum 3 years' experience as an Executive sous Chef, Banquet Chef or other kitchen management role overseeing food production and kitchen operations in dining and catering at a high end/upscale hotel or club.
  • Degree from an accredited culinary school
  • Serve Safe or equivalent certification and working knowledge of Cal Osha and San Francisco safety, sanitation and health regulations.
  • Proven success in managing multiple outlets or events.
  • Broad knowledge of food, wine, cooking techniques, world cuisines, and current industry trends.
  • Highly organized, self-motivated, creative, and exceptional team player
  • Excellent communicator, both verbal and through email, and interpersonal skills
  • Proven ability to lead, motivate and develop team members.
  • Ability to organize days from information BEOs.

Qualifications Desired:
  • Work experience within the club/hospitality industry.
  • Experience with club management systems a plus.
  • Previous experience working with Union employees.

Success factors/Job Competencies:
  • Organization/Time Management-Highly organized, strong project management skills and ability to prioritize activities and events.
  • Communication - Able to communicate effectively with members, staff, management and.
  • Management- Able to manage processes and procedures up to Club standards.
  • Collaboration - Able to collaborate with the members, management, and staff to promote the Club's culture of service and the Club's mission and vision.
  • Problem analysis and resolution at both strategic and functional levels.
  • Commitment to Club values.

Physical Demands of work environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Interviews are by scheduled appointment only. All employment offers are pending satisfactory results from a background investigation and pre-employment drug testing. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

About the Company

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Olympic Club

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