Banquet Chef, Culinary

Iron Oaks at Sun Lakes

Comprised of two interconnected neighborhoods - Ironwood and Oakwood - the community is among the most desirable retirement destinations in the Valley thanks to its combination of mature landscape, diverse amenities, and in-town location. The community features two fabulous clubhouses, 45 holes of golf, fitness, tennis & pickleball, softball, pools, trails, and much more.

Where: Located in towns of Chandler & Sun Lakes, Arizona

Pay: $60,000.00 - $65,000.00 Annual

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

The Banquet Chef is a member of the Kitchen Management Team, and is responsible and accountable for the daily operations of the kitchen, including staff management. This position reports to the Executive Chef.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to the BSRG standards to meet and exceed guest expectations. Understand budget guidelines and profit and loss (P&L); control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Collaborate with the Banquet Manager to confirm the number of guests attending and assure the budget and quantity of food is appropriate. Provide accurate and up-to-date recipes and cost sheets for all banquet menu items. Work together to determine the preparation and serving times throughout the event.
• Oversee the kitchen equipment, food preparation, and cooking techniques to assure the kitchen staff is aware of the preparation and cooking process for the items on the banquet menu.
• Respond to Banquet Manager and customer concerns.
• Develop positive customer relations through proactive interactions with team members, guests, and suppliers.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety, and human resources issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for safety, peak performance, and personal and professional growth.
• Support staff hiring process; train, schedule, and mentor staff; conduct performance reviews.
• Supervise staff in alignment with BSRG values, policies and procedures; at times, perform activities of the team members. Recognize and celebrate team member’s success and maintain a sense of humor.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our Blue Star core values:

• Honesty and Integrity
• Respect for the>
  
  Teamwork
• Competitive Spirit

• High School diploma or equivalent preferred.
• Two years’ experience as a Banquet Chef, Chef de Cuisine, or Kitchen…