Wild Dunes® Resort is located on the northern tip of the Isle of Palms, a barrier island off South Carolina that's just 30 minutes from the charm and grace of historic Charleston. This 1,600-acre oceanfront paradise features championship golf, nationally ranked tennis, one of the nation's top-ranked family recreation programs, extensive meeting facilities, over two miles of pristine beach and four outstanding resort restaurants.
     
As a team member at Wild Dunes, we offer exciting staff discounts and benefits: reduced golf fees, complimentary Tennis Court and Recreation pool usages, retail outlet and national hotel discounts. We also offer an educational assistance program because we believe it is important that you develop your skills and talents. We are a united and coordinated collection of talented and diverse individuals who are here for a single purpose - to serve our guests. Together, we provide service for our guests that will surprise and delight. We create experiences that we call “Creating Island Memories”. As an associate of Wild Dunes we offer you to create your own “memories” by working in a positive work environment that allows you to have pride in your affiliation with our resort.

The Banquet Chef is responsible for cooking, preparing, and garnishing all hot food and cold food for events. The Banquet Chef will assist to maintain the AAA Four Diamond Standards.

 

The Banquet Chef shall strive to provide exceptional service to both internal and external guests at all times. S/he will be responsible for exemplifying the Wild Dunes Resort Culture as well as promoting Wild Dunes Resort as both the Destination and Employer of Choice!

 

Essential job FUNCTIONS:

* Understand all Culinary arts principles
* Maintain organization, cleanliness and sanitation of all food / non-food items, kitchen equipment and all kitchen surfaces
* Ensure that all shelves, coolers and freezers are organized and maintained as per standards
* Ensure proper stock rotation in all areas of the kitchen and minimize waste
* Ensure that all cooking and holding temperatures are maintained per standards
* All food items must be properly wrapped, labeled and dated at all times
* Maintain hygiene standards
* Monitor ordering and ensure that proper par stocks of all food / non-food items are maintained and special items as needed
* Receive all goods and break them down for storage on a FIFO basis
* Ensure month end inventory of all items in the kitchen is taken and controlled accurate
* Monitor and ensure quality and consistency of all work and final products
* Prepare culinary high lights and overseeing the development and preparation of all culinary products
* Execute all culinary prep and production per business requirements and for all outlets in a timely manner
* Liaise with all kitchen production areas for their daily food orders / needs
* Responsible for reporting all malfunctioning kitchen equipment and report the same to the Executive Chef
* Communicate all equipment needs to the Executive Chef/ Executive Sous Chef
* Take ownership of and follow through with all opportunities
* Communicate with all involved in regards to positive situations / comments and opportunities
* Research, development, presentation and implementation of all menus, desserts, recipes and showpieces
* Responsible for the maintenance of all that has been implemented
* Monitor and maintaining labor and food cost within budgetary guidelines
* Any other duties as assigned by the Executive Chef/ Executive Sous Chef

· Properly label and date all products to ensure safekeeping and sanitation

· Apply basic knife skills required for preparation of hot and cold foods

· Ensures portion necessities and portion control for all food functions are recipes, especially high cost items

· Ability to work in a fast paced environment to perform duties under pressure and meet deadlines in a timely manner

· Hearing and visual ability to observe and detect signs of emergency situations

· Breakdown work station and complete closing duties; return all food items to the proper storage areas; rotate all returned product wrap cover label and date all item being put away; straighten up organize all storage areas clean up and wipe down food prep areas reach ins/walk ins and shelves; return all unused and clean utensil/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift

· Maintains an up to date working knowledge of all resort amenities as well as any special events

· Interacts with resort staff in a professional manner, assisting other departments when necessary

· Attends mandatory monthly department meetings and appropriate resort and division meetings

· Acts with responsibility towards all company property, supplies and equipment
* Maintains a professional appearance, well groomed, in proper uniform, chef's hat and follows all Wild Dunes Resort dress code standards.

· Remains alert, courteous and helpful to the guests and colleagues at all times

 

Associate is held accountable for all duties of this job and other duties as assigned.