On Call Golf Course Chef Jobs in Stuart, FL (NOW HIRING)

Trump National Golf Club Jupiter is a family oriented 5-star golf club located in the heart of Palm Beach County. This premier club features an award-winning 18-hole golf course, state-of-the art clubhouse, the finest of dining venues, spa and fitness center and a resort style pool. All coming together to make this one of the most desirable clubs in all of Florida

At Trump National Golf Club Jupiter, our mission is to provide a memorable experience for the entire family to enjoy. This is achieved through our world-class facilities and the superior service provided by our dedicated staff.

If you wish to join an elite team, Trump National Golf Club Jupiter is currently hiring. Successful candidates must have excellent communication skills and possess strong leadership, management and motivational skills with the ability to interact with members, guests, owners, and associates at all levels within the company.

Applications are now being accepted for the following position:

Banquet Sous Chef

Summary: The Banquet Sous Chef assists the Banquet Chef with the preparation and execution of banquet and special events, ensuring high standards of food quality, presentation, sanitation, and service. This position provides hands-on leadership to the banquet culinary team and supports weddings, tournaments, member events, private functions, and other Club activities.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Assist the Banquet Chef in directing and managing daily banquet culinary operations.
• Supervise, train, schedule, coach, and provide input on the evaluation of banquet culinary staff.
• Assign work, establish production priorities, and adjust workflow based on business needs.
• Prepare and direct food production for banquets, weddings, tournaments, member events, and private functions.
• Review banquet event orders and ensure menus, guest counts, special requests, and timing requirements are properly executed.
• Oversee food quality, presentation, portion control, consistency, and proper service standards.
• Perform quality line checks and ensure all food is maintained at proper temperatures and meets Club standards.
• Monitor inventory, ordering, receiving, storage, product utilization, and food waste.
• Assist with food-cost and labor-cost management and take appropriate corrective action when necessary.
• Coordinate with the Banquet Chef, Banquet Manager, service staff, and other departments to ensure successful event execution.
• Monitor employee performance and address performance, attendance, training, and operational concerns as appropriate.
• Enforce culinary procedures, standards, and operating practices.
• Maintain appropriate records related to production, inventory, sanitation, staffing, and departmental operations.
• Provide leadership and direction during high-volume events and in the absence of the Banquet Chef.
• Maintain a clean, organized, safe, and efficient banquet kitchen operation.
• Inspect equipment and work areas and communicate maintenance or repair needs.
• Communicates effectively with management and staff.
• Ensure compliance with food safety, sanitation, and health regulations.
• Adheres to all Club policies and procedures.
  

Supervisory Responsibilities: Directly supervises up to fifteen employees in the banquet kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include supervising and training employees; planning, assigning, and directing work; disciplining employees; and addressing complaints and resolving problems.

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: Associate's degree (A. A.) or equivalent from two-year college or technical/culinary school; or three to five years related experience and/or training; or equivalent combination of education and experience.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills: To perform this job successfully, an individual should have knowledge of Point of Service system.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; talk or hear and taste or smell. The employee is occasionally required to use hands to finger, handle, or feel and reach with hands and arms. The employee must frequently lift and/or move up to 25 pounds and occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision and depth perception.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is frequently exposed to extreme heat. The employee is occasionally exposed to cold, wet and/or humid conditions; and moving mechanical parts. The noise level in the work environment is usually loud.

• Minimum 3–5 years of professional culinary experience.
• Strong banquet and high-volume culinary experience.
• Strong knowledge of classical and modern culinary techniques.
• Ability to read and execute recipes and banquet event orders.
• Strong organizational and time-management skills.
• Excellent communication and leadership abilities.
• Ability to prioritize and delegate effectively.
• Ability to work effectively in a fast-paced, high-volume environment.
• Strong knowledge of food safety and sanitation standards.
• Ability to work flexible hours, including nights, weekends, holidays, and extended shifts as required by the event schedule.

• Private club, luxury hotel, resort, or high-end banquet experience.
• Culinary degree or formal culinary training.
• Experience with large-scale events and high-volume production.
• Understanding of food cost, waste control, and production efficiency.
• Experience working with plated dinners, buffets, action stations, and specialty events.

We also offer a competitive benefits package including:

EOE/DFWP

Trump National Golf Club Jupiter participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.