Job description

Chatham Hills is an exclusive Residential and Pete Dye Golf Course Community in Westfield, Indiana. The Club at Chatham Hills offers modern, state-of-the-art amenities in an upscale setting while delivering exceptional service to our members and guests. The Club offers an 18 hole Championship Golf Course, 9 hole Executive Golf Course, incredible golf practice facilities, indoor and outdoor swimming pool, tennis & pickleball, private events/banquet facilities, two-story Rec Center with fitness center (and group fitness classes), drop-in childcare, basketball gym and bowling alley.

We are currently looking to grow our culinary team.

Why Chatham Hills? Chatham’s foundation consists of our five Core Values: Passion, Integrity, Teamwork, Caring, and Helpful. We strive to hire the BEST associates in the market and thus provide a great working environment that associates find appealing. Enjoy a culture where you are valued. Utilize your hospitality talents with a Company that cares about you and your development. We do many fun things on property to stay engaged with our associates and show you we care about you. As our Mission Statement says, “We are focused on building a family-spirited, positive team that delivers world-class experiences to our members and guests daily.”

Job Knowledge , Core Competencies and Expectations

• Responsible for consistent use of safe work practices by all banquet staff
• Understands and consisstently follows safety practices
• Establishes and maintains professional standards and conduct and appearence
• Assists in preparing and interpreting the banquet event order (BEO)
• Possess strong interpersonal , written and oral communication skills
• Knowledge of and ability to perform required role during emergency situations

Job Summary ( Essential Functions)

Responsible for food production needed for banquet functions and private parties. Accountable for all food costs for banquet functions. Supervise production personnel used for banquet events. Assist Sous Chef with executive chefs responsibilites during the latter's absence.

Job Task/Duties

• Manages food production including menu planning , costing, execution and employee supervision for banquet functions including holiday buffets ,brunches and any other special occasions.
• When requested, assists with production of daily specials for restauirants
• Asssits in hiring, training and ongoing supervision including scheduling of all employees involved with banquet food production.
• Assists or relieves sous chef whenever reduced banquet volume allows.
• Assists in creation of planning menus for all club events and special events.
• Establishes and adheres to food cost goals for banquet functions ; takes corrective action as necessary to help assure that financial goals are attained.
• Attends all departmental staff meetings.
• Assures that food quality standards are pre-determined costs are attained on all banquet functions.
• Sets- up plating line for functions and assissts with plating duties
• Performs other special, ad hoc duties as requested by the Executive Chef .

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push,pull or lift up to 50 lbs
• Continuous repetitive motions

Job Types: Full-time, Part-time

Pay: $45,000.00 - $50,000.00 per year

Shift:

• 8 hour shift

Weekly day range:

• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 1 year (Preferred)
• Restaurant Experience: 1 year (Preferred)

Work Location: In person

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