Banquet Chef
PRIMARY OBJECTIVE OF POSITION:
The Banquet Chef is responsible for the daily operations of the kitchen and is the first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary banquets team.
RESPONSIBILITIES AND JOB DUTIES:
- Assigns, in detail, specific duties to all employees under supervision for efficient operation of banquet kitchen team.
- Leads and assists in food preparation during banquets and events.
- Employs math skills to follow recipes, prep sheets, and inventory controls.
- Select, train and supervise kitchen staff in the proper preparation of menu items and all areas of banquet kitchen operations.
- Schedule culinary associates so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts.
- Ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
- Adhere to control procedures for cost and quality, portioning, presentation.
- Maintain specific set food and labor cost, established budgeted numbers and re-forecasts.
- Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
- Maintains vacation schedule for proper staffing.
- Reports any equipment in need of repair to chef and engineering, for service.
- Performs other duties as requested, such as V.I.P. parties and staff meetings.
- Works with Executive Chef to determine how food should be presented and creating decorative food displays.
- Assist Executive Chef with all kitchen operations and preparation as needed.
- Preparing and cooking food of all types, either on a regular basis or for special guests or functions.
- Due to the cyclical nature of the hospitality industry, colleagues may be required to work varying schedules to reflect the business needs of the hotel.
PHYSICAL DEMANDS:
While performing the duties of this Job, the associate is regularly required to walk, use hands to finger, handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear. The associate is occasionally required to stand and taste and smell. The associate must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The associate must have the ability to work in extreme conditions like freezers and kitchens, occasional environmental exposures to cold, heat, Hot surfaces, steam, wet floors, hot grease, and water. Associate must have good dexterity to handle equipment (knives, slicers, mixers, pots, pans, other sharps objects, electrical shocks, etc). Associate must be able to use a chef knife. The associate must have the capability to check quality and portion sizes.
SPECIAL SKILLS REQUIRED:
- Thorough knowledge of food products, standard recipes and proper preparation.
- Advanced working knowledge of food safety and sanitation.
- Ability to read, write and speak English to comprehend and communicate job functions.
- Finger/hand dexterity in order to operate food machinery.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule.
EDUCATION REQUIRED:
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred.
EXPERIENCE REQUIRED:
- Previous experience as a Sous Chef in an upscale or luxury hotel
- 4 - 5 Years high volume, hotel supervisory experience, hands-on line cooking experience.
- Ability to adapt to changing production levels, manage, motivate, lead crew members on a daily basis.
LICENSES OR CERTIFICATES:
Ability to obtain any government required license or certificate.
