Eastward Ho! Country Club
  • Chatham, MA, USA
  • Seasonal

About Eastward Ho!:

Founded in 1922, Eastward Ho! Country Club today offers some of the most exceptional facilities, services and golfing conditions in our industry. Perched along a mile of pristine shoreline in one of the most spectacular natural settings in the country; the Club overlooks idyllic Pleasant Bay and the vast Atlantic Ocean beyond in the exclusive resort village of Chatham, Massachusetts (Cape Cod). With dramatic ocean vistas from every hole of our nationally ranked, championship W. Herbert Fowler designed golf course as well as from our rambling, multi-level 30,000 square foot "Cape style" Clubhouse, our 800 Member families and their guests enjoy an unparalleled service and golf experience. Our Clubhouse is open seasonally from April through December and features a formal Dining Room (150), casual Grille Room (120), Lounge (60), two private party rooms (80 and 150), and multiple outdoor dining venues. The Club also maintains a full service Pro Shop and "state of the art" 20,000 square foot Maintenance Facility completed in 2011. Eastward Ho! is an equal opportunity employer.

To apply for these positions, complete application or visit our website at www.eastwardho.org. No phone calls or walk-ins please.

Banquet Chef

Essential Functions

Responsible for production of all food 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 chef's responsibilities during the latter's absence.

 Additional Responsibilities

  • Manages food production, including menu planning and personnel supervision, for banquet functions.
  • Manages food production, including menu development, costing and execution, for holiday buffets, Sunday brunch and other special occasions.
  • When requested, assists with production of daily specials for restaurants.
  • Assists in the hiring, training and on-going supervision, including scheduling, of all employees involved with banquet food production.
  • Establishes and maintains professional standards of conduct and appearance at all times.
  • Assists or 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.
  • Attends departmental staff meetings.
  • Assures that food quality standards and pre-determined costs are attained on all banquet functions.
  • Responsible for consistent use of safe work practices by all banquet staff.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Sets up plating line for functions and assists with plating duties.
  • Performs other special, ad hoc duties as requested by the Executive Chef.

 Reports to Executive Chef

 

 

Eastward Ho! Country Club
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