Objective: The Banquet Chef, in combination with the Kitchen Manager, Coordinator and Dining Room Captain, is responsible for prioritizing there unique event to ensure a smooth and successful experience. They are tasked with recognizing constraints, and assessing capability in order to optimize breakfast, lunch and/or dinner service.
Review your paperwork, cross check against the event proposal.
Gather, organize, and package all of your food for safe transport.
Ensure that all food makes it safely on to the correct truck.
Unload your truck on-site; make sure all of the food goes to the right place.
Set up your work station, test all equipment.
Coordinate timing with your DOC; make sure that your paperwork is correct.
Cook and box your food, oversee and direct the serve line (depending on serve type).
Breakdown and clean your work station
Ensure that all savable food is wrapped and packaged for safe transport.
Start the process of packing the truck/ pack your truck.
Ensure that all food makes it back to the walk-in, organized in the proper place.
Complete a Function Report.
Other duties as needed
Menu & Event Knowledge, Venue lay-out, Time-line, Culinary Knowledge
Communication, Problem Solving, Time-Management, Multi-Tasking, Delegation, Recognize Organizational constraints
Abilities: Effectively work as part of a team, Maintain composure, and Assess client needs and prioritize
Requirements / Qualifications:
ServSafe Food Protection Manager Certification
Ability to lift up to 50 lbs. and carry up to 25 lbs.
High School Diploma / G.E.D. Equivalent
Russell Morin Catering