Turnberry Associates Nashville , TN 37201
Posted 1 week ago
General Summary of Duties:
Responsible for planning, set-up, food preparation, organization, execution, sanitation, and production of food items for assigned Outlets, Banquet and private party events.
Examples of Duties (includes but is not limited to the following):
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Oversee private dining menu production and execution for events
Coordinate service with restaurant and banquet operations
Coordinate the inventory, purchasing and disbursement of all supplies
Support Executive Chef and Executive Sous Chef in all related duties
Support, lead and motivate all CDC's, sous chefs and cooks
Provide Internal Guests with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Plan food quantities and plating requirements for all banquet functions
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Recognize superior quality products, presentations and flavor
Supports procedures for food & beverage portion and waste controls
Cross utilize teams to cover all needs of the operation
Ensures compliance with all Food & Beverage policies, standards and procedures
Monitor all related costs and expenses to insure profit of all venues
Insure all HACCP procedures are followed
Innovate and create new features within food and beverage
Perform additional duties and projects as assigned
Position Requirements:
Ability to speak, read, write and understand English
Professional demeanor appropriate for a luxury environment
5 (five) years of experience in relevant luxury establishments
3 (three) years as a Banquet Chef or Senior Sous Chef in high-volume operation
Positive attitude, integrity, and dedication to quality and excellent presentation
Sense of urgency and thrives in a fast-paced environment
Extensive HACCP knowledge and require certifications
Excellent culinary skills and techniques and highly creative
Computer literate
Mature leadership skills
Advanced food and beverage financial understanding
Education:
High School diploma or equivalent required
Associate Degree in Culinary and/ or Hospitality Management preferred
Typical Physical / Mental Demands:
Physical agility and ability to move quickly in confined spaces
Ability to push / pull 100Lbs
Ability to lift 50Lbs
Think clearly in high stress and intense situations
Ability to multi task and give direction under pressure
Stand or walk for extended periods of time
Perform in environments of extreme heat and cold
Must be able to hear, talk, smell
Turnberry Associates