Banquet Sous Chef (Top)

Job Summary: The Wychmere Harbor Club has an excellent 6 ½ month position (April 22-November 9) for a talented Banquet Sous Chef. This is a key position for a professional possessing excellent culinary skills with a commitment to quality, cleanliness and the delivery of an upscale banquet menu. Candidate will work closely with the Executive chef and help execute each function from prep work, to preparing sauces and delicate items to the final plating.

Accommodations: On-site employee housing is available.

Duties and Responsibilities: (Specific areas of responsibility included but not limited to)

1. Master function menu and cooking techniques, assume responsibility of food rotation and help supervise support staff.
2. According to Health Department standards, maintain cleanliness of workstation, kitchen area, refrigeration and freezers.
3. Be conscious of proper storage of all food products and especially aware of hot and cold food items such as meats, seafood and other high protein items.
4. Review daily prep list, check daily pars and maintain as necessary. Ensure all food items are dated and up to company’s standards.
5. Follow all standard Wychmere Harbor Club recipes and food execution procedures.
6. Take direction from the Executive Chef and work in cooperation with other cooks and wait staff. Teamwork is expected each day.
7. Monitor quality of food being prepared and served.
8. Know all Club menus and be willing and able to work in Beach Club a la carte kitchen when needed. Flexibility is key.
9. Remember QSC. Quality, Service and Cleanliness are the three key ingredients needed for a foodservice establishment to be successful. These ideals must be maintained 100% of the time.

Mandatory Requirements:

1. 3-4 years of experience as a Banquet Sous Chef and/or formal training and certification from an accredited culinary school.
2. Strong culinary skills in both hot and cold preparations.
3. Ability to follow instructions, written or verbal, and perform the job with professionalism.
4. Ability to deal well with change and respond to the situation at hand.
5. Ability to handle multiple tasks and utilize available resources effectively.
6. Excellent organizational and communication skills.
7. Ability to lift 50 pounds and walk, work and stand 90% of scheduled shift.
8. A passion for the culinary arts, food and wine

Café Sous Chef (Top)

Job Summary: The Wychmere Harbor Club has an excellent 4 ½ month position (May 20-October 12) for an experienced Sous Chef. The Sous Chef will work in a fast paced kitchen overseeing 4 line cooks. Responsibilities will include mastering the menus, creating daily specials, training the culinary staff and supervising the daily operations of the kitchen. The Boardwalk Café offers oceanfront dining serving an upscale lunch and dinner menu.

Accommodations: On-site employee housing is available.

Duties and Responsibilities: (Specific areas of responsibility included but not limited to)

1. Plan and supervise the daily operation of the café kitchen.
2. Inspect all equipment before and after each day, making sure they are clean and in proper working order.
3. According to Health Department standards, maintain cleanliness of workstations, kitchen area, storage area, refrigeration and freezers.
4. Be conscious of proper storage of all food products and especially aware of hot and cold food items such as meats, seafood and other high protein items.
5. Review daily prep list, check daily pars and maintain as necessary. Ensure all food items are dated and up to company’s standards.
6. Oversee inventory of each station. Control quantity of food to avoid waste and ensure proper rotation and utilization.
7. Train, teach and supervise all Café Cooks.
8. Follow all standard Wychmere Harbor Club recipes and food execution procedures.
9. Check all food daily for proper consistency, temperature and flavors.
10. Inspect and approve all food orders going out of the kitchen.
11. Monitor work schedules. Assign breaks and adjust daily schedules as needed.
12. Handle all necessary paperwork related to the position.
13. Take direction from the Executive Chef and work in cooperation with other cooks and wait staff. Teamwork is expected each day.
14. Communicate daily with the Executive Chef regarding all kitchen matters.
15. Remember QSC. Quality, Service and Cleanliness are the three key ingredients needed for a foodservice establishment to be successful. These ideals must be maintained 100% of the time.

Mandatory Requirements:

1. 3-4 years of experience as a Sous Chef and/or formal training and certification from an accredited culinary school.
2. Ability to follow instructions, written or verbal, and perform the job with professionalism.
3. Ability to deal well with change and respond to the situation at hand.
4. Ability to handle multiple tasks and utilize available resources effectively.
5. Excellent organizational, communication and teaching skills.
6. Ability to effectively teach and mentor culinary students.
7. Ability to lift 50 pounds and walk, work and stand 90% of scheduled shift.
8. A passion for the culinary arts, food and wine

Banquet Garde Manger/Prep Cook (Top)

Job Summary: The Wychmere Harbor Club provides an excellent learning environment and exposure to an upscale clientele. The Club features 2 seaside function rooms for wedding receptions or private parties which can accommodate up to 300 guests. Banquet cooks will work in a detail oriented, fast paced kitchen learning the entire banquet menu from hors d’ouerves to entrees. They will be involved with each function from start to finish and be trained in executing precise, perfectly timed menus, proper cooking techniques, portion control, quality control, safe food handling and proper sanitation.

Duties and Responsibilities: (Specific areas of responsibility included but not limited to)

1. Memorize banquet menu and food pairings.
2. Arrive to work on time, in full uniform, ready to work.
3. Make sure necessary inventory is stocked and available.
4. Set-up and break down assigned station on a daily basis.
5. Take direction from Executive Chef and Sous Chef and work in cooperation with other cooks and wait staff. Teamwork is expected each day.
6. Assist Executive Chef and Sous Chef in all phases of banquet prep, production and execution.
7. Follow establishment procedures. Communicate with Executive Chef and ask for clarification of policy or techniques before proceeding.
8. Always be aware of the importance of food quality and plate presentation.
9. Work steadily to completion of task.
10. At the end of each shift clean cooking area and utensils.
11. Remember QSC. Quality, Service and Cleanliness are the three key ingredients needed for a foodservice establishment to be successful. These ideals must be maintained 100% of the time.

Mandatory Requirements:

1. Minimum of 1 year culinary experience.
2. Able to use scale and basic food preparation equipment.
3. Able to handle, store and rotate food properly.
4. Able to communicate and cooperate with managers and fellow employees.
5. Able to take direction and work in a fast paced environment.
6. Able to lift 50 pounds and walk, work and stand 90% of scheduled shift.
7. Possess an eye for detail and the ability to be creative with food.
8. Possess a willingness to learn and the ambition to succeed.
9. Possess a passion for the culinary arts.

Boardwalk Café Line Cook (Top)

Job Summary: The Wychmere Harbor Club provides an excellent learning environment and exposure to an upscale clientele. The Boardwalk Café is a seaside venue and serves lunch and dinner June through August. Line cooks will work in a fast paced kitchen rotating through several stations including: Sauté, Grill, Fry and Garde Manger. Cooks will learn the entire lunch and dinner menu, as well as daily specials. They will also be trained in following recipes, proper cooking techniques, portion control, quality control, safe food handling and proper sanitation.

Duties and Responsibilities: (Specific areas of responsibility included but not limited to)

1. Memorize lunch and dinner menu.
2. Arrive to work on time, in full uniform, ready to work.
3. Make sure necessary inventory is stocked and available.
4. Set-up and break down assigned station on a daily basis.
5. Take direction from Sous Chef and work in cooperation with other cooks and wait staff. Teamwork is expected each day.
6. Cook and prepare orders in a consistent and timely manner.
7. Always be aware of the importance of food quality and plate presentation.
8. Follow establishment procedures. Communicate with Sous Chef and ask for clarification of policy or techniques before proceeding.
9. Work steadily to completion of task.
10. At the end of shift clean cooking area and utensils.
11. Remember QSC. Quality, Service and Cleanliness are the three key ingredients needed for a foodservice establishment to be successful. These ideals must be maintained 100% of the time.

1. Minimum of 1 year culinary experience.
2. Able to use scale and basic food preparation equipment.
3. Able to handle, store and rotate food properly.
4. Able to communicate and cooperate with managers and fellow employees.
5. Able to take direction and work in a fast paced environment.
6. Able to lift 50 pounds and walk, work and stand 90% of scheduled shift.
7. Possess a willingness to learn and the ambition to succeed.
8. Possess a passion for the culinary arts.