Sous Chef/Banquet Chef

Manor Country Club in Rockville,  Maryland a suburb of Washington DC,  is seeking a Sous Chef/Banquet Chef to join our culinary team in continuing to honor well established culinary traditions. A successful candidate will employ culinary and managerial skills in order to play a critical role in maintaining and enhancing our member’s satisfaction.

We are a full exposure opportunity, creating everything from sandwiches to sous vide.

The Sous Chef/Banquet Chef must be well versed in upscale dining and delivery of superior food. The candidate will have 3 years of progressive experience in a high volume fine dining establishment. A degree in culinary arts is preferred. Must have the ability to multi task, excellent supervisory, communication skills, and computer skills.

Candidates will be required to successfully complete a back ground screening.

Salary and benefits:

Salary is commensurate with qualifications and experience.  Salary range is $55k-$60k The club offers an excellent benefit package including medical/dental/life and disability insurance, 401 (k) with employer match, paid vacation and sick leave.

Interested candidates should e-mail a resume in word of PDF format to the attention of Peter Gems, executive chef at pgems@manorcc.org

Position available immediately

MANOR COUNTRY CLUB

BANQUET CHEF / SOUS CHEF JOB DESCRIPTION

Immediate Supervisor:  Executive chef / Executive Sous chef

Job Summary:  Responsible for all aspects of catered events. Assist executive chef and executive sous chef in all daily kitchen activities, while supervising kitchen staff.

Additional responsibilities:

1. Assume chef’s and executive sous chef’s responsibilities in their absence, following their protocols.
2. Communicate and work closely with front of the house and catering sales staff.
3. Prepare food consistently and of high quality following recipe given.
4. Label & Date all food containers, discard old or spoiled products.
5. Assist in daily receiving and storage of food items, while checking for quality and temperature upon delivery.
6. Practice safety standards at all times, including sanitation.
7. Assist in training other cooks and back of the house staff in maintaining our standards and recipes.
8. Assist in daily menu planning and purchasing.
9. Direct & Assist in preparing daily banquets or other food prep needs or other work concerns.
10. Prepare foods as needed for daily & weekly use in restaurants i.e.  Snack bars or banquets. Plans and executes daily features for restaurants.
11. Prepare appropriate amounts of food in advance as needed for shift and/or following shifts
12. Reheat and cool food items properly as indicated by HAACCP.
13. Maintain perishables at proper temperatures, while documenting in HAACCP log book daily
14. Notify chef/ sous chef of any issues with food, recipes or food temperature issues
15. Properly portion & store food items
16. Control food waste, loss and usage
17. Assist chef in ordering needs based on food production and usage of products
18. Check pars for shift use, determine necessary preparation, freezer pull and proper setup for banquets.  Note any out of stock items or possible shortages.
19. Assist in prep work in all outlets as required for future needs.
20. Prepare employee meal as needed
21. Clean work station, including refrigerators, walls & tables at end of shift as well as wrap all food products at end of shift.
22. Return all extra food items not used during shift to designated storage area as required, cooling properly. Labels & date these items
23. Carry out any reasonable requests by supervisor.
24. Sous chef’s position requires a Montgomery serve safe / allergen certificate.
25. Participates in monthly food inventories.
26.  Notifies and follows up with manor’s engineering department in regards to kitchen equipment in need of repair.