Banquet Chef

SUMMARY

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.

ESSENTIAL FUNCTIONS

Job duties include; although are not limited to:

• Supervising and managing the Banquet Kitchen team
• Developing and training Associates, enforcing policies
• Leading and assisting in food preparation during banquets and events
• Maintaining clean and sanitary food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes
• Preparing weekly kitchen work schedules and distributing them in a timely manner
• Meeting and exceeding customer needs and expectations
• Effectively responding to guest inquires and providing excellent customer service
• Assisting Executive Chef with all kitchen operations and preparation
• Working with the Executive Chef to determine how food should be presented and creating decorative food displays
• Estimating daily production needs on a weekly basis and communicating production needs to kitchen personnel daily
• Preparing and cooking food of all types, either on a regular basis or for special guests or functions
• Maintaining purchasing, receiving, and food storage standards

QUALIFICATIONS

• High school diploma or equivalent/Culinary certification, degree or related training
• Minimum three years’ supervisory experience in quality food and beverage production
• Basic administrative computer knowledge
• Strong problem solving and listening skills
• Ability to handle multiple tasks and work well in an environment with time constraints
• Ability to work well with people, in a team environment, and to communicate effectively both written and oral
• Must have all necessary safety certifications
• Excellent knowledge of Public Health regulations

PHYSICAL REQUIREMENTS

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.