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Established in 1962, The Center Club is a prestigious private club located in a prime area accessible to political, legal, and business communities. Founded on a charter of non-discrimination, The Center Club has grown to become one of the city's most distinguished places where members can meet, dine, and entertain others in an atmosphere of subtle elegance and comfort. Known for its commitment to excellence, The Center Club offers a unique blend of refined services and an inviting environment that caters to the diverse needs of its esteemed members and their guests. The club is dedicated to providing the finest food and service through its culinary and administrative teams, maintaining the highest standards of quality and hospitality at all times. The role of Banquet Chef at The Center Club is an essential position responsible for managing all aspects of the banquet kitchen and servicing a variety of events held at the club property. These events include golf tournaments, weddings, rehearsal dinners, private dining experiences, and social gatherings. As the Banquet Chef, you will plan, oversee, and assist in the day-to-day culinary operations specifically related to banquets, ensuring every event achieves an exceptional level of food quality and presentation. This position demands a highly skilled individual capable of assigning detailed food preparation tasks to banquet kitchen staff and selecting only the highest quality ingredients in compliance with Banquet Event Orders (BEO). The Banquet Chef will supervise the production and execution of menu items, monitor food storage practices to meet health and safety regulations, and ensure the cleanliness of all kitchen areas including walk-in coolers and freezers. Training and supervising kitchen staff, maintaining food and labor costs within budget, and fostering strong communication with Sous and Executive Chefs, banquet cooks, Banquet Managers, and Event Coordinators are vital components of this role. Additionally, the Banquet Chef at The Center Club must uphold professionalism in the banquet team by enforcing standards of language, uniform, hygiene, and employee relations. Continuous professional development through industry literature and resources is encouraged to keep the team at the forefront of hospitality practices. This role also involves working collaboratively with other kitchen teams, such as the full-service and a la carte kitchens, to ensure seamless culinary operations across all club events. The Center Club offers a competitive hourly wage starting from $20.00 to $25.00 depending on experience. Work schedules are flexible and may include evenings, nights, weekends, and some holidays, reflecting the nature of banquet operations. The club promises a welcoming and professional environment that values its employees and supports their growth. Join The Center Club team and contribute to an exceptional dining and event experience that has been a hallmark of this distinguished establishment for over six decades.

• High school diploma or GED
• Minimum two years experience as Banquet Chef
• ServeSafe Certification or within 30 days of hire
• Ability to visualize, smell and taste food for quality assurance
• Ability to work and handle stress arising from demands in production
• Ability to stand and exert well-paced mobility for up to eight hours in limited space
• Ability to physically handle knives, pots, mirrors and other display items as well as grasp, lift and carry up to 50 lbs
• Perform cutting skills on work surfaces topped with cutting boards
• Proper usage and handling of all kitchen machinery
• Must be able to lift to 50 lbs on a regular and continuous basis
• Push and pull carts up to 250 lbs
• Ability to bend, stoop, squat and stretch to fulfill duties and tasks
• Tolerate, at times, extreme temperatures like freezers (-10F) and kitchens (+100F)
• Talk and hear effectively during times of added noise and stress