Role Purpose

Work in collaboration with the Executive Chef and Senior Sous Chef to manage all food and menu production and service to Club members and external guests in the banqueting area of the business. 

Key Relationships

Executive Chef and Head of F&B

Senior Sous Chef 

Conference and Banqueting Manager

Events team

Kitchen team

Dining Room team

Bar team

Suppliers

Job Description

Role and responsibilities

• Manage an efficient banqueting kitchen operation, ensuring that the banqueting chefs are aware and accountable for their responsibilities.
• Ensure the kitchen banqueting team prepare, cook and present food to the consistently high standard required by the Club and set out by the Executive Chef, ensuring all menu items are produced and presented in accordance with the Kitchen section manuals.
• Maintain a thorough knowledge of all menus, their preparation, presentation, ingredients and allergens.
• Oversee, and delegate to, the banqueting chef team with the support of the Executive Head Chef.
• Offer support and be able to work in other areas of the kitchen when required as well as running shifts in fallow event periods and to provide holiday cover for other Sous Chefs.

Lead the Banqueting team to:

• Supervise the preparation, planning and delivery of all events, conferences & weddings.
• Ensure all required foods are ordered, in accordance with the authorised vendor list and agreed ordering procedures.
• Ensure backdoor policies are strictly adhered to and report any discrepancies to the Head Chef.
• Maintain records relating to food production activities and supplier information as required by the Food Alert management system.
• Work collaboratively with the Senior Sous Chef to ensure health and safety, food safety and personal hygiene standards are maintained by the kitchen team in line with legislation and Company policy. Report any concerns to the Exec Chef & Head of F&B.

• Ensure the kitchen is compliant with Environmental Health and Safety Regulations and management systems.
• Control the ordering of food purchases and maintain stock control, ensuring that stock levels are in line with Company requirements and reflect business levels.
• Help oversee the kitchen team and ensure maximum effort from all to achieve an efficient service and maintain the highest standards possible. 
• In collaboration with the Executive Chef and senior chefs, manage the kitchen team ensuring all members of the kitchen team are in the correct unform; wearing the required personal protective equipment including safety shoes; address any attendance or timekeeping issues taking appropriate action as required and ensuring the correct absence reporting procedures are followed; ensure all members of the Kitchen team work in a safe and tidy manner.
• Promote effective communication within the team and lead by example.
• Set a good example to the Kitchen team through good time keeping, attendance, and teamwork.
• Liaise with Members, visitors, colleagues and contractors in a polite and helpful manner, providing assistance as required.
• Monitor individual performance within the kitchen team and provide on the job training as required. 
• Ensure effective communication (open, honest, and fair) to the team and all other departments.
• Carry out any other reasonable duty delegated to you by Management.
• Attend all required statutory and departmental training.
• Adhere to all Company rules and regulations as explained to you at induction.
• Assist colleagues in other departments as required.
• Work closely with the Front of House Banqueting team management to deliver excellent Club and external events. 

Key Requirements

Skills, abilities, and attributes

• A passion for food, wine and excellent customer service.
• Be adaptable and able to think on your feet to deliver last minutes changes if required. 
• Excellent customer service skills. A customer first mentality.
• Ability to work as part of a team and on own initiative under pressure.
• Resilient with the ability to keep calm under pressure.
• Effective communication skills at all levels.
• Ability to take on board and embrace constructive feedback.
• Well organised with effective multi-tasking and time management skills and good attention to detail.
• Member focused with excellent interpersonal skills and a flexible and diplomatic approach.
• Ability to develop good working relationships.
• Motivated to achieve continuous improvement and high standards.
• Ability to provide direction to the team.
• IT literate with experience of using Microsoft office packages including Word, Excel and Outlook.
• Ability to embrace, adapt to, and implement change.
• Good administrative skills including record keeping.
• Ability to anticipate, identify and solve problems.
• High standard of personal presentation.
• A can-do attitude and hands-on approach.
• Ability to make informed decisions.

Experience

• Experience as a Sous Chef, Junior Sous Chef or Banqueting Chef in a private members club, luxury hotel and/or contract events caterer.
• Detailed knowledge of food and beverage.
• Experience of managing and developing a small team.