Banquet Chef

CAROLINA COUNTRY CLUB

Banquet/Events Chef

and

Chef de Cuisine

About the Club: Carolina Country Club was established in 1910 and has remained at its original location since inception.

The Club, as one of the nation’s best private clubs, recognized as a five-star Platinum Club by a respected industry survey of peer club managers and presidents and earned the designation of a distinguished Emerald Club of the World by Boardroom Magazine.

The membership enjoys first class facilities in all areas including golf, tennis, wellness, youth activities, aquatics, and food and beverage service, with each area led by an experienced and talented group of managers and professionals.

The Positions: Carolina Country Club is in search of a Grill Outlet Chef and a Banquet/Events Chef.

Both positions are qualified as part of the Kitchen Supervisor Team and are expected to participate in the leadership, supervision and management of the culinary operation together with nationally regarded Executive Chef, Patrick Colley.

Club foodservice is scratch production, blending traditional and progressive offerings.

The ideal candidate is self-motivated and a team player; career-minded detail-oriented and capable of producing the diversity required in a traditional club with progressive palates.

The successful candidates should:

Banquet Chef
–
Oversee production and execution of private or club events.

The largest sit-down CCC can accommodate is 550.

The professional must be disciplined, organized and able to work independently leading the vital department.

Consistently execute member and Club events.

Has the ability to grow, expand and diversify the event and banquet offerings.
Provide leadership and guidance to his/her team and throughout the culinary program in general.
Is flexible and accommodating when communicating with members.
Is culinary creative and willing to assist in overall event design, set up and presentation.

Chef de Cuisine
–
Oversee the Grille Room, Bistro, 19th Hole, Bogey Den and Patios.

Responsible for diversity in menus.

A hands-on leader who manages, motivates and directs line staff to execute menu options and elevate member satisfaction as defined by Club IQ scores.
Ensure consistency through quality standards and procedures.

Processes, planning and training should also ensure that ticket time standards are met.

Job Requirements:
Uphold the highest standards of sanitation and safety and ensures that all staff approach the standards with the same level of focus.
Demonstrate a proven record of controlling expenses, food and labor costs.
Treat all staff with respect and in return, require that of his or her team.

Ensure continuity of communication and teamwork with front of the house management and staff.
Be a good team-mate.

Understand CCC operations and the challenges that member dining can present.
Both positions require a strong culinary acumen; be highly organized, have the ability to multi-task and be technologically savvy.
Strong mental fortitude and ability to maintain composure in stressful and intense situations.
Ability to relate to staff and have them buy into his/her leadership.