The Derrick Golf and Winter Club was established in 1959 and is Edmonton's finest family club with a variety of athletic facilities, aquatics, badminton, 18-hole championship golf course, and a variety of Food and Beverage facilities. With a diverse membership of over 5000 people, the Derrick is a home away from home for its members that offer a safe and comfortable environment for the whole family.
Mission: We are family-oriented golf, recreation, and social private club, dedicated to providing quality facilities and service to our members.
Vision: To be the most sought-after private club providing the most desired blend of exceptional facilities and services in a comfortable atmosphere.
Reporting to the Executive Chef the Culinary Supervisor, Banquets will liaise with the banquet Manager, Banquet Supervisor, and other F&B Department managers and Supervisors to ensure open lines of communication regarding feedback.
Duties and responsibilities
Consistently offer professional, friendly, and proactive guest service.
Consistently conduct your supervisory duties over those who report to you with professionalism, positivity, support, & honesty with diminishing accountability.
Coordinate, manage, and supervise the execution of member and outside banquets and catering events.
Ensure consistency in the preparation of all food items for meeting space, plate service & buffet menus according to club recipes and standards.
Conduct daily shift briefings to BOH colleagues.
Create, maintain, and follow, and ensure compliance, procedures, service standards, menu standardization.
Monitor and maintain food storage areas to ensure proper rotation and quality preservation of all inventory minimalizing waste at all possible opportunities.
Maintain and enhance the food products through creative menu development and presentation.
Have full knowledge of all menu items, daily features promotions, and club events.
Balance operational, administrative, and team member needs
Ensure proper staffing and scheduling in accordance with productivity guidelines. Actively contribute to schedule creation.
Contribute to payroll maintenance as directed by the Executive Chef.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Create, Maintain, and Follow, and Ensure compliance amongst all BOH Team members with respect to Food Safety and Sanitation including appropriate log keeping.
In the absence or event of reduced workload in the Banquets section of the kitchen the Culinary Supervisor, Banquets will assume role of Culinary Supervisor in the other areas of the kitchen.
Other duties as assigned.
Skills and Knowledge
Solid written and verbal communication skills.
A passion for process improvement, great problem solving, and decision-making abilities.
Solid manager of people with a track record of building effective relationships.
Strong analytical skills with the ability to turn data into actionable information.
Proficient with computers.
Ability to build effective teams, to inspire others to their best, to coach and mentor.
Work is primarily in a busy catering environment and busy club kitchen environment with some office responsibilities.
Advanced customer service skills and the ability to adhere to and enforce all operations procedures amongst all BOH employees.
Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs.
Previous leadership experience in the culinary field required.
Journeyman’s papers or international equivalent required.
Diploma Certification in a Culinary discipline an asset
Computer literate in Microsoft Window applications an asset
Strong interpersonal and problem-solving abilities.
Highly responsible & reliable
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively with fellow colleagues as part of a team.
Ability to focus attention on guest needs, always remaining calm and courteous.