Banquet Chef

Salary- Full Time, 55K-65K annual

Banquet Chef Job Description

General Purpose:

Supports and assists the Executive Chef and Executive Sous Chef in achieving financial objectives for the Culinary Department. Responsible for all facets of banquet food production including staffing, menu, planning, and requisitioning.

Essential Duties:

• Maintains quality of food product and ensures consistency in banquet food delivery and standards.

• Works with Executive Chef on the analysis of financial results and budgeting.

• Prepares requisitions for supplies and food items for production.

• Ensures production flow and makes adjustments in order to adhere to control procedures for cost and quality.

• Ensures proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers in the kitchen and service stations.

• Works with Catering Director to write, maintain and update all banquet menu specifications, recipes, pictures and production forecasts.

• Monitors that all equipment in the kitchen is clean and in proper working condition and writes work tickets for any equipment in need of repair.

• Ensures appearance of all banquet foods for proper color combination and overall presentation to maintain appeal.

• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.

• Communicates any changes or new policies and procedures to the department.

• Regular and reliable attendance.

• Incorporates safe work practices in job performance.

Education/Experience:

Culinary Certificate from college or technical school; or one to three years related experience and/or training; or equivalent combination and experience. Experience in managing events and personnel.

Physical Demands:

Frequently stands; walks; uses hands; talks or hears; taste or smells. Regularly reaches with hands and arms. Occasionally sits; climbs or balances; stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds and occasionally lifts more than 100 pounds.

Environment/Noise:

Regularly in extreme heat (non-weather). Occasionally in extreme cold (non-weather), wet or humid conditions (non-weather), and in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Food Sanitation Training.

Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g., the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).

• Knowledge of software applications such as Microsoft Word and Excel is helpful.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.