Position Purpose & SummaryTo supervise and coordinate the preparation of Catering and Banquet food according to standards set by the Executive Chef. Responsible for execution of all banquet and catering functions. Is the culinary MOD when executive chef or Executive Sous Chef are not present. Is the main liaison between restaurant manager & heart of house (kitchen). Leads all cooks to performance standards. Is responsible for all preparation and production of menu items. Responsible for general cleanliness and maintenance of the kitchen. Essential Functions: Assists in periodic food inventoriesCommunicates and oversees food and supplies orderingSupervises and coordinates production of food according to menu specifications and culinary training.Assists the chefs and the cooks in the preparation of certain cuisineInspects the quality of food products used in the cuisine and informs the chef when the quality is unacceptable.Ensures all cuisine served to guests follows established guidelines for portions, quantities, quality, appearance, and palatabilityChecks the physical cleanliness of operations, ensuring all staff practice clean-as-you-go techniques.Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports all deficiencies to the chef and engineeringMay perform chef or sous chef duties in the absence of the chefs.Deliver "I Am Proud" service standards and department-specific signature touch points.Establish cross-departmental communication channels among teammates that are consistent and complete.Actively prepare and manage culinary team schedules, ensuring proper coverageEffectively contribute to the creative menu development, engineering, and conceptualization processSuccessfully create recipes for all menu dishes with complete costing and pricing recommendations that achieve the division's food cost goals.Foster a collaborative work environment with all stakeholdersParticipate in the recruitment, hiring, training, development, and mentorship of culinary team membersChampion a culture of excellence Additional Duties and Responsibilities: Problem-solving identifiable information is clear, but further investigation is often required in order to define a solutionDelegation is importantInsure smooth service Adhere to all food codes and HACCP Greet every guest, member, and team member with "I Am Proud" standards and set a positive tone for every interaction.Provide extraordinary service that is "Enriching by Nature."Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments.Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values. Be empowered to make things go right if they go wrong.Give the guest/member a fond farewell. Address feedback by utilizing the LEARN Model.Demonstrate a professional appearance and be attentive to what matters most.Comply with company policies and procedures.Observe and adhere to safety guidelines. Marginal Functions: Perform other duties as assigned.Interface positively with other departments, offering assistance when needed. Displays care in use of equipment and maintains an organized and professional work environment. Position Requirements: Minimum Knowledge & Skills: Requires advanced knowledge of specialized, technical or a through knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines Formal Education and Job-Related Experience: This position requires a formal education of high school diploma or higher. Culinary degree or ACF certification preferred. License, Registration, and/or Certification Required: Serve safe mangers certification. External and Internal Personal Contact: Communications:Daily – Verbal and writtenWeekly – Verbal written and electronicOccasionally – Participate in one-on-one coaching sessions. Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental communication. Additional Licenses and/or Certifications Required: YESNOValid Driver's LicenseX CPR Certification XFood Protection Manager Certification X Food Handler Certification XAlcohol Server/Seller Certification X Position Analysis/Specifications: N/A (Not Applicable)OCCASIONALFREQUENTLYSitting X Standing Walking Bending Over X Crawling X Reaching X Crouching X Kneeling X Balancing X Pushing / Pulling X Lifting / Carrying: 10 lbs. or less X 11 to 25 lbs. X 26 to 50 lbs. X 51 to 70 lbs.X Manual Dexterity XFine Motor Skills XGross Motor Skills XEye / Hand Coordination XNear Vision Far Vision Color Recognition XHearing Environmental Factors:Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather. YESNOWorking OutsideX Working InsideX Working AloneX Working Closely with OthersX Excessive Cold / Heat XExcessive Humidity / Dampness XNoise / Vibrations XWorking Above GroundX Working Below Ground XWorking with Chemicals / Detergents / Cleaners XWorking Around Fumes / Smoke / Gas XWalking on Uneven SurfacesX Operating Motorized Equipment or VehiclesX Working Around/Near Machinery/Motorized EquipmentX Climbing on Scaffolds or Ladders XContinuous use with a Computer and Keyboard The Garden of the Gods Resort and Club offers a diverse, dynamic, and thriving environment that supports career development for all our team members.
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