Job description

Edgewood Country Club is a privately owned country club in the heart of Bergen County, NJ. Club is home to an 18-hole golf course, 6 tennis courts, pickle ball courts, multiple Food and Beverage outlets, including but not limited to banquet facilities, pool restaurant and a casual pub and grill room called the Midway.

We are looking for a full time Banquet Chef/Assistant Sous Chef to enhance our amazing team. This position reports to the Executive Chef and/or Executive Sous Chef. Banquet Chef helps oversee the team that is responsible for our food production when it comes to our banquets, private events and even sometimes a la carte events. The club offers a great salary and bonus as well as 401K matching and health and dental insurance. Position is open immediately. Experience in high volume country clubs, catering facilities, restaurants/hotels are preferred.

Please send resumes and cover letters to tony@edgewoodnj.com

Detailed job description can be found below.

Banquet Chef Position

Related Titles: Banquet Cook; Banquet Sous Chef; Assistant Banquet Chef

Reports to: Executive Chef

Supervises: Banquet Cook

Classification:

Education and/or Experience

• Degree from a post-secondary culinary arts training program.
• A minimum of three years in a food preparation position encompassing all phases of food preparation and kitchen operation.

Job Knowledge, Core Competencies and Expectations

• Responsible for consistent use of safe work practices by all banquet staff.
• Understands and consistently follows food safety practices.
• Establishes and maintains professional standards of conduct and appearance.
• Assists in preparing and interpreting the banquet event order (BEO).
• Possess strong interpersonal, written and oral communication skills.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Responsible for food production needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with Executive Chef’s responsibilities during the latter’s absence.

Job Tasks/Duties

• Manages food production including menu planning, costing, execution and employee supervision for banquet functions including holiday buffets, Sunday brunch and other special occasions.
• When requested, assists with production of daily specials for restaurants.
• Assists in the hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
• Assists or relieves the Sous Chef whenever reduced banquet volume allows.
• Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained.
• Attends departmental staff meetings.
• Assures that food quality standards and pre-determined costs are attained on all banquet functions.
• Sets-up plating line for functions and assists with plating duties.
• Performs other special, ad hoc duties as requested by the Executive Chef.
• Attends management and staff meeting as requested by the Executive Chef

Licenses and Special Requirements

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment

Job Type: Full-time

Pay: $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Vision insurance

Experience level:

• 3 years

Shift:

• 10 hour shift
• Morning shift
• Night shift

Supplemental pay types:

• Yearly bonus

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Ability to commute/relocate:

• Westwood, NJ 07675: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 2 years (Preferred)

Work Location: In person

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