Banquet Chef

SERVE

At the City of Plano, our values make us who we are and guide us as we SERVE our city. As members of Team Plano, our organizational Values (what is most important to us) make up the acronym, SERVE (Stewardship Engaged Respectful Visionary Excellence).

Job Details

Are you a skilled chef with a passion for crafting exceptional banquet experiences? The City of Plano is looking for a Banquet Chef to lead high-quality food production for a variety of catered events! In this role, you'll oversee every detail-from ensuring precise timing and portioning to maintaining the highest standards of food quality and sanitation. You'll operate and maintain essential kitchen equipment, conduct quality control inspections, and coordinate banquet food production to deliver outstanding meals. If you thrive in a fast-paced environment, excel at leading a team, and are committed to culinary excellence, we invite you to bring your talent to our dynamic catering team! Apply today and make every event unforgettable!

As a valued Team Plano member, you will receive numerous benefits:

• Comprehensive medical, dental, and vision plans
• Membership in the Texas Municipal Retirement System (TMRS), in which the City matches contributions 2:1 upon retirement
• Enrollment in the Retirement Security Plan (RSP) which is fully funded by the City
• Up to three weeks of paid vacation
• Up to three weeks of paid sick leave per year
• Nine paid holidays
• Tuition Assistance
• Free Library Card
• Free recreation center membership

And so much more! Learn about our benefits here.

Every person matters. Every job has purpose. Together we make a difference. Join Team Plano!

Summary of Duties: Under general supervision, the Banquet Chef is responsible for ordering, storing, preparing, displaying and inventory of food items to be served at catered events and concessions at various city facilities.

Examples of ESSENTIAL JOB FUNCTIONS

Management reserves the right to add, modify, change, or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job.

• Orders and prepares meals based on number of customers and quantities needed for catered events and concessions, as outlined on the Banquet Event Order form and the catering menu.
• Directs all kitchen staff in preparation and display of all foods, to ensure proper portions and presentation of plating and trays served.
• Responsible for monthly inventories of food and supplies.
• Works directly with Executive Chef on all catered functions to insure the food prepared is displayed and/or presented in an attractive manner.
• Oversees preparation and production of all hot food items
• Supervises/preparation and storage of raw food products prior to final assembly of hot food items
• Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
• Maintains a safe and sanitary environment, as outlined in safety program and all local, state, and national regulatory agencies.
• Regular and consistent attendance for the assigned work schedule is essential.
• Assist in monitoring and enforcing policies, procedures, and safety regulations.
• Assists in room preparation for events.
• Assists with ordering supplies and products related to guest service ensuring the highest quality and greatest cost effectiveness.
• Ensures all kitchen equipment is properly maintained and serviced.

Marginal Duties:

• Performs other duties as assigned.

Typical Decisions: Determines and selects proper foods and supplies for each catered event based on quantities ordered and budget. Organizes time for execution of meals. Communicates to supervisor when the need arises for extra kitchen staff for large events.

Minimum Qualifications:

Knowledge of: Culinary arts from small to large banquets; food cost budget guidelines and controlling quantities, waste, and slippage; food and beverage management practices; kitchen safety practices, policies, and procedures.

Skill in: Proficient in all aspects of food preparation; utilizing equipment and tools that pertain to food service; interpreting menus and recipes; adjusting ingredients based on taste.

Education: High school diploma or GED equivalent required; a four-year accredited Culinary Arts Degree is preferred.

Experience: Three (3) years of experience in large banquet and/or hotel food service kitchen as Sous Chef or Chef.

Any work-related experience resulting in acceptable proficiency levels in the above minimum qualifications is an acceptable substitute for the above specified education and experience requirements.

Licenses and Certifications: Texas Class C driver's License (must obtain within 30 days of hire per state law). ServSafe Manager Certification preferred.

Conditions of Employment: Must pass a drug test, driver's license check, criminal history background check, periodic CJIS background check (for positions requiring access into Police buildings) and social security number verification check.

Physical Demands and Working Conditions: This classification requires standing in work areas and walking between work areas. Finger dexterity is needed to access, enter, and retrieve data using a computer keyboard or calculator, prepare food, and operate kitchen equipment including kitchen knives; vision to read printed materials and a computer screen; hearing and speech to communicate in person and over the telephone. Positions in this classification bend, stoop, kneel, reach, push, and pull drawers, banquet, and kitchen supplied and equipment. Employees must possess the ability to lift, carry, push, and pull materials and objects weighing up to 25 pounds.

Employees work both indoors and outdoors with direct exposure to moderate noise levels, and hazardous physical substances and kitchen equipment. Employees may interact with upset staff and/or public and private representatives.

The above statements are intended to describe the general nature and level of work being performed and are not intended to be an exhaustive list of all responsibilities, duties and skills which may be required. The position also requires meeting the essential requirements of the Physical Demands and Working Conditions, with or without reasonable accommodation.

Equal Employment Opportunity

Equal Opportunity Employer - EOE/M/F/V/D

Open positions are subject to close without notice.