Oak Ridge Country Club is a private country club located in Hopkins, Minnesota. Members and guests enjoy our 18-hole golf course, zero depth entry pool complete with a water slide and diving board, fitness center, newly remodeled dining areas, tennis facilities, meeting areas, private event spaces, and world-class staff.

Banquet Sous Chef Functions

  • Manages food production for banquet functions including menu planning and personnel supervision
  • Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing, and execution
  • Assists with production of daily specials for restaurants when requested
  • Assists in the hiring, training and on-going supervision of all employees involved with banquet food production
  • Establishes and maintains professional standards of conduct and appearance at all times
  • Assists/relieves the Sous Chef whenever reduced banquet volume allows
  • Serves on the banquet function committee to assist in the planning of food-related aspects of each special event
  • Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to help assure that financial goals are attained
  • Performs other special, ad-hoc duties as requested by the Executive Chef
  • Reports all member/guests complaints to the Chef and assists in resolving complaints
  • Assists in food procurement, delivery, storage, rotation of food purchases
  • Consults with front of house personnel and management about banquets, specials and concerns
  • Submits ideas for future goals, operational improvements and personnel management to the Executive Chef
  • Works with a la carte staff when not engaged in banquets/ Expedites, and learns food stations in a la carte dinning for cross-training and management purposes

Requirements

  • Strong knowledge of commonly-used concepts, practices, and procedures in a restaurant.
  • Communicate with other departments and front of the house management and staff to ensure successful execution of daily events.
  • Ensure excellent food quality at all times.
  • Meet all health department standards for safe food handling
  • Proven track record in improving kitchen efficiencies, quality, food and labor costs
  • High School Diploma or equivalent required
  • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
  • Outstanding attention to detail
  • Strong leadership and communication skills
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