BANQUET CHEF

PLACE OF EMPLOYMENT: Mystic Creek Golf Course & Banquet Center located on Camp Dearborn grounds in Milford, Michigan RATE OF PAY: $30.00 - $35.00 per hour depending on experience MINIMUM AGE: 18 years HOURS/PERIOD OF EMPLOYMENT: Part-time position; This is a 7-Day Operation during the golf season; Must be able to work evenings, weekends, and holidays. Extended time off during the golf season is extremely limited. NOTE: As a Mystic Creek employee you will receive a free season pass to Camp Dearborn; discounts on food/beverage and apparel; discounts on golf and golf equipment. GENERAL DESCRIPTION: This is a working supervisory position. The employee reviews/makes food and beverage purchases, develops and standardizes recipes, maintains safety and sanitation in the kitchen, maintains equipment, designs food presentation aesthetics, plans and prepares special menu items, chooses menu designs and determines menu prices. This employee is also responsible for large banquet cooking and serving techniques to ensure maximum customer satisfaction. Must participate in checking in all inventories and making sure product is of quality. This employee is responsible for food cost and the percentage of food cost after factoring labor hours and menu. The employee works independently, at times, and must be able to perform duties without close supervision and exercise sound judgment and initiative. However, this employee is part of the team of Banquet employees supervised by the Food and Beverage Sales Manager. DUTIES AND RESPONSIBILITIES: Essential Job Functions (Functions essential to attaining job objectives): * Train and manage kitchen personnel and supervise/coordinate all related culinary activities. * Order/purchase proper food quantities as required for various events as well as controlling portions * Plan and price menus; Select and develop recipes. * Standardize production recipes to ensure consistent quality. * Establish presentation technique and quality standards. * Ensure proper equipment operation/maintenance; arrange for equipment purchase/repairs. * Responsible for all food leaving kitchen, ensuring proper safety and sanitation in kitchen and inspection of kitchen equipment for regulatory compliance. * Directly supervises kitchen personnel with responsibility for hiring, scheduling hours, discipline, performance reviews. * Controls food and labor costs. * Oversees special catering events * Maintain a clean and safe work environment. * Ability to regularly lift and carry a minimum of 25 pounds. * Demonstrates regular and predictable attendance.

Created: 2026-04-02